Mother's Day Pancakes
Buster Banana's Healthy Mother's Day Pancakes
Activity time: 10 minutes
Cooking time: 2-3 minutes
Makes: 12 thick pancakes
Difficulty level: Easy
Dietary fact: vegetarian, nut-free
Buster Banana’s Top Tip: Buster likes to give these an extra healthy boost by adding some ripe banana into a pancake batter. Ripe bananas have dark brown skins and when peeled the soft squishy flesh will taste lovely and sweet when blended into the pancake batter.
- 200g wholegrain spelt flour
- 2 tablespoons ground/milled flaxseed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 eggs
- 250ml milk (dairy or a plant-based alternative)
- 2 very ripe bananas, peeled and roughly chopped
- 2 tbsp melted coconut oil or butter, plus extra for cooking
- Sliced bananas
- Fresh blueberries, raspberries or strawberries
- Maple syrup or honey
First of all, wash your hands and pop an apron on.
Then, put the flour, flaxseed, baking powder and cinnamon into a food processor and give the machine a quick blitz to blend.
Add the eggs, milk, chopped bananas and melted coconut oil or butter. Whizz everything together until you have a smooth thick batter.
Heat a non-stick frying pan or pancake pan over a medium to low heat, add a little coconut oil or butter and swirl around to coat the base of the pan. Spoon 3-4 individual dollops of the batter into the pan, spacing them slightly apart to allow for spreading. Cook for 2-3 minutes until they’re starting to dry out around the edges and a few small bubbles appear on the surface. Carefully turn them over with a spatula and continue to cook for about one minute on the other side until golden. Keep them warm by loosely covering with a clean tea towel while you continue to cook the rest of the batter, giving you 12 pancakes in total.
Hooray, you can now serve Buster Banana’s delicious pancakes for your special Mother’s Day breakfast, along with plenty of sliced banana, berries and some maple syrup or honey poured over, not to mention a dollop of yoghurt.