These take around fifteen minutes to make and are the perfect accompaniment to my boyfriend's favorite fruit, mimosas.
These pancakes use things that you've probably already got lying around in the kitchen and are a great way to use up an overripe banana that isn't banana bread. They are also crazy low in sugar, this recipe only uses two tablespoons! The gallons of maple syrup I add on top doesn't count.
They're American style pancakes and so it can be a little hard to tell when they're ready to flip compared to a french crêpe that I'm used to cooking. The trick is to look out for little bubbles coming through so you know it's ready for a'flippin.
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| Pancakes communicate soley through bubbles |
Each pancake takes approx 4 minutes to cook which means a whole stack of eight can be whipped up while your friends are still waking up. These also freeze really well so even if i'm making them just for me I do a full batch so that I've got some frosty brunch treats waiting to sort me out.
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| Planning ahead to treat future Sophie right |
RECIPE
Makes about 8 thick ass American style pancakes
INGREDIENTS
300g plain flour
2 tbsp sugar - yes just 2!
2 tsp baking powder
pinch of salt
500ml non dairy milk - I used soy but almond is particularly tasty
1 old banana
1 tsp vanilla extract
150g blueberries - 1 punnet or thereabouts
Maple syrup and additional berries/more firm bananas to top
Vegan margarine/ coconut oil to cook with
METHOD
1. Mush up the banana until it's pretty much liquid. You want to break up the banana as much as possible so that you don't get chunks when eating.
2. Sieve and whisk the dry ingredients in a large mixing bowl before adding in the liquids and combining until it resembles a cake batter. Stir the blueberries through at the end.
Time to cook the pancakes!
4. Set a small non stick pan over a medium heat - anything too high will just burn the pancakes right off so just be patient. Once the pan is hot add in a big dollop of batter, I used a 1/2 cup measure, and spread it out over the pan.
5. It will take about two minutes on each side but you'll know when it's ready to flip when the bubbles appear. Try not to flip too soon or it will just be raw, and no one likes a raw pancake.
6. Once both sides are golden and it's smelling on point flip out onto a tray and keep in a warm oven until all the pancakes are cooked. This is quite a chill task so get some coffee going and start to catch up on last night's goss while you're doing this.
7. Stack them up and drizzle with as much maple syrup as Canada can spare. Set a platter of these down and feel like a brunch queen.
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| Fat stacks for days |
I freeze any left overs in pairs and bake them from frozen at 180C for around 20 minutes. Don't feel these are only a weekend situation - once you've cooked a set these are definitely a solid way to perk up a dreary Tuesday.
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