I’m really excited to share this recipe with you today. My sister and I love eating pancakes on the weekend, in fact, it has become a bit of a ritual for us now. I’ve tried some of the ‘healthy’ pancake recipes out there but, let’s face it, those ‘everything-free super healthy’ recipes usually taste pretty damn crappy and they require you to use the most complicated/expensive ingredients. Ain’t nobody got time for that…
So, I’ve finally made my own recipe which I feel has a perfect balance of yumminess and healthiness. What I like the most about this recipe is that the pancakes have a very smooth, fluffy consistency (thanks to the beaten egg whites) which is awesome. I made my 13 year old brother try these out to test whether the recipe was tasty enough from his perspective. He gave me the thumbs up and ate the whole batch. I’m guessing that’s a good sign…
Here are the ingredients you need to serve about 2 people:
- 1/4 cup of buckwheat flour
- 1/4 cup of almond meal
- 1 small teaspoon of baking powder
- 2 eggs (separated)
- 1/4 cup of milk
- 1 banana
- 1 teaspoon of vanilla paste (or vanilla essence)
- 1 tablespoon of brown sugar (which gives a really nice caramel taste but you can omit the sugar if you prefer)
- Butter (or coconut oil) to cook the pancakes
- Toppings (this is really personal but here’s the list of ingredients which I usually use): plain yogurt, maple syrup, desiccated coconut, banana, blueberries, nutella, homemade chocolate sauce (1 tablespoon of cacao powder, 1 teaspoon of nut butter (e.g. peanut butter, almond butter or tahini), 1 teaspoon of maple syrup and a dash of hot water – from Healthsynergy).
Note: this is a gluten-free recipe which I personally really like but you can substitute the buckwheat flour for normal plain flour if you prefer!
- Mix all the dry ingredients together (buckwheat flour, almond meal, baking powder, brown sugar).
- Mix together the banana, milk, two egg yolks and vanilla paste in a blender (this should make a smoothie-like consistency). You can add a dash of milk if you like your pancake mixture to be kind of runny.
- Combine the wet and dry mixtures together.
- Beat the egg whites until they get nice and fluffy.
- Carefully fold the egg whites in the rest of the pancake mixture – you don’t need to mix too much here.
- Cook the pancakes on medium heat with a dash of butter (or coconut oil if you prefer). It’s important to be a bit patient here and avoid putting the heat on too high. Wait until bubbles start to appear and then flip the pancake to cook onto the other side.
- Make your homemade chocolate sauce while the pancake is cooking.
- Add your yummy toppings. I like to make small pancakes and play around with different toppings for each pancake :)
Now who’s going to kick-start their weekend with pancakes for breakfast tomorrow? I know I will :P