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Topped Pancakes!

Laurena@LifeDietHealth

Topped Pancakes

Pancakes? Yes, I know! 😛 I haven’t had pancakes for ages and as I used to have them nearly every morning, I thought it was time for a revival! 😀 Topped pancakes might make you think that I usually eat them plain… which very occasionally I might do, but usually I load them up or stuff them with all manner of things!

Pancakes, bananas, chocolate, blueberries, persimmon, raspberry bits, coconut & seeds!

So, these pancakes have the toppings cooked into the pancake! I’ve never made them like this before but as I’ve been making baked oatmeal I thought, why not try! They are so good! The other great thing about cooking the toppings into the pancakes is you can eat them as they are as soon as they come out of the pan, very hot, very fresh, very delicious! 🙂

You can of course use any toppings you like. I used chocolate chunks; almond butter; maple syrup; sliced apples & cinnamon; maple syrup and fresh banana slices. So good! What will you try?

The other great thing about these pancakes, besides being fluffy, light and totally delicious 😛 is that you could use them for a quick dessert. Instead of apple crumble, try apple and cinnamon pancakes, or how about raspberry and ginger pancakes with coconut ice-cream and a side of fresh apple and mint?!

Topped Pancakes (Vegan & Free-From)

  • Servings: 6-8 pancakes
  • Difficulty: easy
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Gather

  • 100g porridge oats (gluten free if required)
  • 50g brown rice flour
  • 100g (one) ripe banana
  • 300ml milk (I used unsweetened carton coconut)
  • 1 tablespoon ground flaxseed
  • Oil for cooking
  • Toppings of choice – fresh fruits, nut butters, liquid sweetener, chocolate chips

Prepare

  1. Put the oats, flour, banana and milk in the blender and blitz until smooth.
  2. Add the flaxseed and pulse to combine.
  3. Leave to stand for five minutes to thicken while you prepare your toppings.
  4. Melt/heat a small amount of oil in the pan on a medium heat and pour some batter into the pan allowing it to spread naturally.
  5. Dot your toppings into the wet batter and allow to cook. When bubbles appear all over the pancake, carefully loosen all the edges and flip the pancake over.
  6. Allow to cook for 1-2 minutes on the other side, then serve.
  7. Repeat with the remaining batter and toppings.
  8. Enjoy!

Tips & Storage

  1. Try your favourite toppings – fresh fruits, spreads, nuts, seeds, etc.
  2. Eat fresh from the pan.
  3. Use all the batter fresh as it will thicken considerably on storing.
  4. Make them with your own favourite pancake recipe if you prefer.
  5. You can still add extra toppings such as yogurt or syrup once cooked!
  6. It’s best NOT to press the pancakes with the spatula once turned.
  7. Store remaining pancakes in the fridge for up to 3 days, reheat gently in a hot pan.

Chocolate chip
Almond butter
Apple & cinnamon

 

 

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