Nothing makes a sunday morning like a nice stack of pancakes – sticky, soft, melt-in-your-mouth pancakes. I’m a serious banana lover, hence why I don’t mind it when people tease me with a, “Hey Anna Banana!”. I’ve learned to embrace it, after all my blog is titled Bananna Girl. If you can’t beat them join ’em right? And what goes hand in hand with bananas aside from Anna? Peanut butter! The other crush in my life. And when something comes along which unites these two crushes in perfect harmony, you fall in love.
I want to share with you two of my favourite pancake recipes, and don’t worry they’re clean – so you don’t have to feel dirty for cheating.
Two Ingredient Pancakes
1. Use a magic bullet blender to mash your banana. A fork will work just fine if you don’t have a blender.
2. Crack two eggs into a bowl, add in the mashed banana and whip using a whisk.
3. Using a non-stick pan, add two tablespoons of the batter onto the hot pan.
4. Allow one side to cook and then flip.
5. Turn the pan on low and flip back to the original side allowing the pancake to be cooked on the inside.
6. Top off your pancakes with whatever you wish – Honey, Sunflower Seeds, Pumpkin Seeds, Strawberries, Berries, Peanut Butter Sauce – or nothing!
Please note I will always, always, squeeze peanut butter in between each pancake. No regrets.
Peanut Butter Sauce
My peanut butter sauce features a dollop of salt and sugar free peanut cacao and coconut spread, some honey and a few frozen berries. Place this in the microwave to heat for 30-50 seconds. Once this is done sift through a sieve and you’re done!
Green PancakesYou cannot taste the ‘green’ in it!
A Bunch of Kale
2 Medium Eggs
2 Tablespoons Almond Meal
1. Use a magic bullet blender to mash your banana and kale. Please make sure that the kale is properly blended so you don’t have any junky pieces.
2. Crack two eggs into a bowl, add in the mashed banana and blended kale.
3. Add in two tablespoons of almond meal and mix with an egg whisk.
4. Using a non-stick pan, add one tablespoons of the batter onto the hot pan.
5. Allow one side to cook and then flip. These pancakes will take a little longer to cook as they’re quite runny and become quite thin.
6. Turn the pan on low and flip back to the original side. As they’re thin, you need not flip them again.
7. Top off your pancakes with whatever you wish. I have used caramelized banans and berries.
Cut a banana in half and then slice it down the middle again. Using the same pan in which you cooked the pancakes, add a hint of cooking spray (I use Rice Bran, although Coconut Oil will work just as well). Squeeze honey over the pan and then as makes that sizzling sound, add in your bananas. Allow them to caramelize on one side and then flip them over.