Did you see my healthy breakfast tips in The Telegraph earlier this month? The Telegraph featured several Brain Food breakfast recipes in their article on “How to make your child a healthy breakfast that they’ll actually like”. But looking through the recipes the Telegraph chose made me realize that one of my favorite breakfast recipes was not on the website at all! This recipe for banana almond pancakes is so quick and easy to throw together on a weekend morning, and you probably have all of the ingredients to hand. The pancakes pair beautifully with fruit and berries, a drizzle of maple syrup or a spoonful of chia seed jam.
Banana Almond Pancakes
2 very ripe medium bananas, peeled
4 large eggs
4 tablespoons (40 g) ground almonds
1/2 teaspoon ground cinnamon
coconut oil for cooking (or any other cooking fat)
Makes about 8 pancakes.
In a large bowl, mash the bananas well with a fork. Whisk in the eggs, then add the ground almonds and mix well.
Melt a small spoonful of coconut oil in a pan over medium heat. Using a ladle, add about 3 tablespoons of batter to the pan. The key to these pancakes is to keep them small, around the size of a scotch pancake, as they will be difficult to flip otherwise. Using a spatula correct the shape if necessary. When the bottom side is firmly cooked, after about 2 minutes, flip over (carefully!) and cook the other side for about 1 minute. Remove from the pan, and start again for the next pancake.