PANCAKES! Always a great breakfast option, unless it’s hotcakes, waffles or crumpets! I really love a home made version of any one of these griddle cooked goods.
So Jamie Oliver’s recipe for Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts makes thick luscious and surprisingly healthy pancakes – they could even be described as hotcakes.
I’m re-blogging this gorgeous recipe that comes from Jamie’s book Everyday Super Food.
Here is Jamie’s recipe very slightly tweaked.
320g blueberries or raspberries
1 ripe banana
170ml semi-skimmed milk
1 large free-range egg
250g wholemeal self raising flour
4 tbs natural yoghurt
Sprinkle of ground cinnamon
30g mixed unsalted nuts, chopped
Drizzle of honey
Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.
You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey.