Everyone loves pancakes, especially on the weekend when you have a little bit more time to do something a little bit special for breakfast.
The problem though? Pancakes are not exactly healthy. A typical pancake recipe is white flour, sugar, eggs and milk plus your choice of sweet topping. That means carbs, sugar and cholesterol.
This pancake variation inspired by Janella Purcell brings together a favourite with a healthy, cholesterol free option that is also suitable for most special dietary requirements including being gluten-free and lactose-free.
A batch makes about 14 very filling pancakes which means no need to go back for seconds, and you can feed a family with them. Win-win.
- 1 cup besan (chickpea flour)
- ½ cup buckwheat flour
- ½ cup millet flour
- ½ cup ground almonds
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 banana, mashed
- 1 pear, grated
- 3 cups soy milk
- 2 tbsp coconut oil for frying
- 250g blueberries
- 400g plain yoghurt
- 1/2 cup maple syrup
- Mix the dry ingredients together in a bowl.
- Add the soy milk.
- Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more milk or flour if needed.
- Heat some of the oil in a frying pan over medium heat, then pour about half a cup of batter into the pan.
- Fry until tiny bubbles appear to pop on the surface and the bottom is golden brown, then flip. Cook this side until golden, then take it off the heat.
- Repeat frying until all batter is cooked.
- Serve the pancakes with your preferred topping, or use the one below.
- Mix plain yoghurt and maple syrup to taste.
- Serve on top of pancakes with blueberries.
- Keep any extra pancakes in an airtight container at room temperature if you are going to eat them within a few days. Otherwise freeze them. When you are ready to eat them, reheat them in the toaster!