Lately I’ve been drowning in breakfast recipes. Deliciously drowning, I might add. There’s a lot of maple syrup and cacao in there…but drowning nonetheless.
You see, I like to ensure I only post recipes on my blog that I know are going to be yummy. Breakfast recipes are easy. It’s more of a gathering of familiar ingredients – for me that usually means oats, often some dairy, a bit of fruit. Maybe some other ‘health foodie’ ingredients will feature, like chia seeds or mesquite powder, but these fancy ingredients can usually be omitted or replaced by some good old fashioned honey or maple syrup. It’s no big deal.
Savoury recipes, on the other hand, tend to require a few tries before I’m completely happy with the result. Unless a bucketload of butter is involved…yeah, then I usually get it right first try. But *sigh* I like to practice moderation with my butter consumption and so the savoury recipes I have floating in my food-dreaming mind take that little bit longer to reach these pages of my diary. What I am trying to say is that though it may seem I only speak the language of porridge and caramelised bananas, I assure you that is not the case. I like a spoonful of pesto on my steak just as much as the next person.
Shush and handover the recipe for this banana bread almond pancake? Alright.
This breakfast will keep you full for a really decent amount of time. It’s a bit of a power breakfast. Good for those days when I don’t have time to make breakfast pie. The texture is not that of a fluffy buttermilk pancake, rather a dense slice of banana bread…in pancake form. Toasted almond flakes in place of the almond butter topping is a smashing idea. Or use both – up the almond ante! Add as much honey as you desire when dressing your pancake (I’m on a bit of a honey bender and enjoy a generous drizzle) but please do serve with a heaping tablespoon of Greek yoghurt (my current favourite is Farmers Union). The yoghurt provides not only freshness and a flavour compliment to the dish, it’s adding more good nutrition to help you dance through your morning.
Carrots are coming soon, I promise.
Banana Bread Almond Pancake
Serves 1, generously.
1/4 cup Rolled Oats
1/4 cup Almond Meal
1/8 teaspoon Baking Powder
1/4 teaspoon ground Cinnamon
1 tablespoon ground Flaxmeal (you can replace this with ground LSA or if lacking in flax, add extra almond meal)
a generous pinch of Salt
1 large ripe Banana
1 teaspoon Honey
1 Egg, whisked
Toppings: 1 heaped tablespoon Greek Yoghurt, 1 heaped teaspoon Almond Butter (or 1 tablespoon flaked, toasted almonds) and a drizzle of honey.
1. Using a food processor, blend the oats until they resemble a flour (some bigger pieces are fine). Add the almond meal and pulse a few times. Add the baking powder, cinnamon, flaxmeal and salt.
2. In a mixing bowl mash the banana, then add the flour mixture, honey and whisked egg. Stir until just combined. Leave the mixture to chill in the fridge for ~15 minutes (shower time?).
3. Heat a non-stick pan over medium heat with a bit of oil or butter. When hot, spoon the mix into the pan and spread out to make one large pancake 1-2cm thick. Cook for ~5 minutes until golden on both sides, confidently flipping the pancake halfway through.
4. Serve with a spoonful of almond butter (or toasted almond flakes), a drizzle of honey and greek yoghurt.