Sunday mornings really are the best (unless you work weekends in which case, sorry!). That one day of the week you can lie in a little later and take some time out with a cuppa and a book. Such a good day of the week deserves a good breakfast and this week it’s pancakes for me!
Nothing will ever replace the fluffy, buttery goodness of traditional pancakes but mine were pretty darn tasty, if I don’t say so myself! When you first start eating clean, the wholemeal and sugar free versions of your favourite food just don’t taste the same and it’s tempting to give it all up and indulge in that [insert your favourite guilty pleasure here] that you’ve been avoiding. But stick to it and soon you’ll be craving the healthy stuff and the thought of eating those other things really isn’t appealing at all.
Anyway, enough rambling – more pancakes! I got the basics of this recipe from taste.com.au but have adapted it into my own recipe (as per usual). I also adjusted the quantities to only make enough for one or two people (depending on your hunger levels) so double the quantities to make more. My mix made around 5 reasonable sized pancakes (excluding the ‘practice pancake’ which the first one always becomes!) but it all depends on how big or small you like ’em!
Wholemeal Banana & Cinnamon Pancakes
- 1/2 large banana (save the other half for serving)
- 3/4 cup of wholemeal self raising flour
- 3/4 cup of milk of your choice (the recipe called for Buttermilk but I actually used 1/2 cup Chobani Greek Yogurt + 1/4 cup macro light soy milk – view this guide to see how you can substitute chobani in your cooking)
- 1 egg, lightly beaten
- 1 tsp honey
- 1 tbsp chia seeds
- 1/2 tbsp flaxseed meal (linseed)
- 1 tsp cinnamon
- Extra Virgin Olive oil for cooking (you can buy it as a spray but I just put a drop in the pan and used a paper towel to spread it thinly around
- 1/4 cup mixed berries (put them in a small seperate bowl to defrost while you cook)
- 1/2 large banana
- 1/4 cup chobani greek yogurt (2% low fat)
- Squeeze of honey
- Sprinkle of cinnamon
- Mash 1/2 banana in a mixing bowl.
- Combine milk (and yogurt if you substituted it like me), egg, honey and banana in the bowl.
- Sift flour into a separate mixing bowl (with wholemeal flour, the bran flakes will be left in the sieve – make sure you add those in and gently stir through!) and add chia seeds, flaxseed meal and cinnamon. Gently stir through until combined.
- Make a well in the flour mixture and add the liquid mixture. Whisk until the mixture is relatively smooth (it won’t be a super silky liquid but there shouldn’t be any lumps of flour).
- Cover with glad wrap and stand for 10 minutes.
- Spray a medium frying pan (or use my oiling method) and turn stove on to medium heat. Once warm, spoon the desired amount of batter into the pan (I use a ladle – a trick I learnt from dad!).
- Cook for 2 – 3 minutes until bubbles appear on the surface. Flip the pancake (practice your chef skills ;)) and cook for another 1 – 2 minutes until golden brown and cooked through.
8. Cover the pancake with foil on a plate or place in the oven on low heat (100 degrees or so) to keep warm while you cook the remaining pancakes.
9. Thinly slice the remaining banana. Serve your pancakes with a dollop of Greek yogurt, mixed berries, the banana, honey and a sprinkle of cinnamon (or any of your preferred toppings).
Melt in your mouth, scrumptious pancakes are now yours to enjoy! Don’t forget your cuppa 😉
Happy Sunday! xo