If Sunday mornings aren’t made for pancakes, I don’t quite know what is. This particularly delicious stack is drizzled with the sweetest, ooziest, stickiest blueberry sauce. Just how I like ’em.If you follow me on Instagram, you’ll know the routine: post-run pancakes, pretty much every weekend. Whilst some are addicted to their smoothie bowls and avo-toast (yes, I’m probably also included in this particular ‘some’) for me, pancakes are where it’s at.And the best part? These are wholesome, good-for-you, energy boosting pancakes, that come with two of your five a day. Breakfast, ladies and gentlemen, is served.
INGREDIENTS – PANCAKES
- 1 tbsp coconut oil
- 1 ripe banana
- 1 egg
- 75ml milk of choice
- 50g wholemeal flour or oat flour
- Pinch salt
- 1/4 tsp baking powder
INGREDIENTS – BLUEBERRY SAUCE
- 75-100g fresh or frozen blueberries (depends how fruity you like your pancakes)
- 2 tbsp honey or maple syrup
METHOD – PANCAKES
- Grab a frying pan, scoop in the coconut oil, and set over a medium flame, leaving the oil to melt.
- Meanwhile, mash the banana into a medium bowl, crack in the egg, pour in the milk and melted coconut oil from the pan. Whisk with a fork to combine.
- Now add in the dry ingredients, stir once again to banish any disastrous lumps and the batter is ready.
- Pour desired amount into hot pan (due to the robust nature of the batter, this recipe can make both small and large pancakes, I go for 2-3 tbsp per pancake). Flip once the surface is covered in little bubbles. Will take about 2 mins per side.
- Eat straight away or keep warm in the oven until ready. Top with blueberry sauce, maybe even dollop of greek yogurt too, then devour.
METHOD – BLUEBERRY SAUCE
- Pour the fresh or frozen blueberries along with the honey or maple into a small saucepan.
- Cook over a medium flame for about 5-10 mins, stirring regularly until the blueberries have a created a thick, sticky syrup and are all wrinkly. Yum.