Hooray tomorrow is pancake day! I love pancakes and I’ve never met a child who doesn’t share my love of them. Below we are sharing three pancake recipes that we love to make. You can serve them with absolutely anything you fancy, we love yogurt, berry compote and maple syrup!
Almond & Banana pancakes (gluten free)
Makes around 8 small pancakes
75g ground almonds
Mash the banana and add the eggs and ground almonds and mix together. Heat some butter in a frying pan and when hot enough spoon the mixture into the pan. I made mine quite small but you can make them whatever size you fancy. Cook for a minute or two until golden brown and then flip over and cook for another minute or two until cooked through.
100g plain flour
250/300ml of milk (depending on how thin you like your pancakes)
1 tbsp rapeseed or vegetable oil
Place the flour into a bowl and add the eggs and a little milk and mix together until smooth. Then add the rest of the milk and the oil and mix till you get the consistency of batter you want. Less milk for a slightly thicker batter.
Heat some butter in a frying pan and when hot enough pour the mixture into the pan and move the pan around to spread the mixture evenly. Cook for 30 seconds to a minute until golden brown and then flip over and cook for another 30 seconds to a minute.
Place cooked pancakes onto a plate and place in a pre-warmed oven on a low heat around 75C whist you cook the rest of the pancakes.
2 large bananas
150g self raising flour
1 punnet of blueberries
Mash the bananas in a bowl and add the eggs and mix. Then add the flour and mix together until you get a thick batter. Heat some butter in a frying pan and when hot enough spoon the mixture into the pan. Place 3 or 4 blueberries onto each pancake and push gently into the batter slightly. Cook for 2-3 minutes until golden brown and fluffed up and then flip over and cook for another 2-3 minutes on the other side.