Pancake day is fast approaching so I thought that I would share with you a healthy and delicious recipe. These pancakes puff up like American Style ones and are naturally sweet by the banana and raspberries you use. Feel free to swop the raspberries with any other berries you fancy.
There is still time to order off next weeks menu until tomorrow night and don't forget the Valentines treats are still available.
Ingredients (serves 2-4)
x1 banana - preferably ripe
175ml almond milk
250g wholemeal self-raising flour
Yogurt - full fat please (low fat means lots of sugar)
Nuts and seeds
Place half the raspberries, the banana, almond milk, egg and flour into a blender and blitz until smooth. Stir in the rest of the raspberries so they remain whole.
Place a large none stick frying pan over a medium heat and add a little coconut oil or butter. Allow the fat to melt before adding a ladle of batter to one side, then add another to the other side. Use the back of the ladle to make the batter into circles. Leave the pancakes to cook for a few minutes until crisp and golden and then carefully flip to cook the other side. After about a minute of cooking serve up your pancakes and add your toppings.
If you want to cook all the pancakes before you eat them, place the cooked ones into a low heated oven to keep warm.