PANCAKES. Why are they so delicious and perfect for breakfast? Let’s count the ways:
- Can be topped with virtually anything
- Loaded with protein and healthy fats
- Enjoyed with maple syrup… yes.
- Taste great with berries
- Involve lots of tastes and textures
- You can eat CAKE for breakfast. Healthy, sin-free CAKE!
- So freaking easy that you don’t even need a recipe
Okay, I think I’ve justified this enough 😉
Let’s get cracking! No, literally.
And whisk it up! One egg is perfect.
Add some ricotta cheese: mine was left over from making a vegetable lasagna. Man, lasagnas with ricotta cheese are so good! I need to pick up the ingredients to make another one during reading week and freeze portions of it for those busy evenings. 🙂
Back to the pancakes! Whisk up the eggs (I think I already said that…) and add a big scoop of ricotta. Just do it to taste because you absolutely cannot go wrong with ricotta.
A little texture is fine. Add some vanilla extract (about 1/8 tsp) and a little splash of milk or almond milk.
Throw a banana in there, and mash mash mash! I like my banana slightly chunky.
You’ll want to add some homemade pancake mix now.
Here’s what you’ll need for the mix:
- 1 tbsp. baking soda
- 2 tbsp. baking powder
- 1/2 tsp salt
- 1-2 tbsp. cinnamon (to taste)
- sprinkle of nutmeg (optional)
- 5 cups spelt flour
You can sift it all if you’d like, but there is really no need. Just whisk all the dry ingredients together and throw ’em all into a jar like this one.
Add enough of the mix to make a batter-like consistency, then fry the pancakes over medium heat with coconut oil. Flip when you see bubbles. Add toppings…
PS: nut butter, berries, and hemp hearts/chia seeds and yogurt are my toppings of choice! With maple syrup, of course, but these banana-sweetened pancakes are glorious on their own.
- Do you like pancakes?
- Do you usually follow a recipe when you make food, or is it all by intuition? You know, a pinch of this and a dash of that?