Pancake Tuesday is possibly my favourite food day of the year!! I do eat pancakes more than just once a year; they are my ultimate match day breakfast, lazy brunch treat or dessert option with some yoghurt & berries.
I find I get the best pancakes when the batter sits in the fridge for the night. If you’re in a hurry for a last minute treat try and leave it sit for at least 30 minutes in the fridge.
There are a million different ways to make a pancake base & the variety of toppings is endless. My three favourites ways are:
- Banana Pancakes: this was one of my first blog posts & still one of my favourites, a nice light but filling option with no flour so friendly for all.
- Oat & Banana Pancakes: These beauties are my match day breakfast option packed with slow-release carbohydrates, protein and essential magnesium. Serve stacked high with yoghurt, fruit & nuts. Simply add an extra banana and egg along with 3 tablespoons of oats to the original Banana Pancake batter!
- Buckwheat Pancakes: these are really versatile and work great as a sweet (stir through some berries/lemon zest) or savory option (topped with some smoked fish & avocado). The batter can also be thinned with more water or milk to make a thin crepe that works great as a taco shell or tortilla.
- 300ml regular or almond milk
- 125g buckwheat flour
- 1/2 tbsp baking powder
- Place all the ingredients in a bowl or jug & whisk until a thick lump free batter forms.
- Allow to sit overnight or for at least 1 hour in the fridge.
- To cook: remove the batter from the fridge and give it another whisk to ensure no lumps of flour remain.
- Heat 1 teaspoon of coconut oil on a non-stick pan over a medium heat, add 1 ladle of the mixture, swirl the pan to get an even coating and cook for about 3-5 minutes. Flip over once bubbles begin to form on top. Cook through on the opposite side and remove from the heat.
- Serve as you like.