I thought I’d share another recipe on this blog for some more pancakes because you can never have too many pancakes, amiright??!
I originally saw the recipe for these on an Instagram account that I follow called real.and.wholesome a few weeks ago and have been making them non-stop since!!
What I love about these pancakes is how incredibly easy they are to make! With only a few ingredients even the worst cook could whip these up with no trouble at all. They are also extremely healthy with no refined sugar in them – the sweetness comes from the mashed banana. I like how they also contain wholemeal self-raising flour – another wholesome ingredient! This is sometimes a difficult ingredient to cook with because it can end up in the pancakes becoming really tough and not at all appetising. However, in this particular recipe it seems to work just fine and the pancakes turn out nice and fluffy like they would if you had used normal self-raising flour.
I usually wake up starving and cannot be bothered making the pancake batter in the morning, then letting it rest for half an hour before waiting what seems like an eternity for the pancakes to cook, so I like to make the batter for these the day before and then just pop them in the pan to cook in the morning. This way the whole process is much easier and quicker when I wake up in the morning!
Because there is no actual sugar in the pancake mixture I like to go big on the toppings. Some of my favourite toppings are the classic maple syrup, as well as chocolate sauce, yogurt, peanut butter, Nutella and of course, fruit – I love berries and banana, especially caramelised banana! Also, the banana flavour isn’t overly strong in these pancakes because they only contain one banana so you can really go all out with the toppings.
Easy Banana Pancakes
Makes 4 – 8 depending on size
- 1 ripe banana, mashed
- 1 egg
- ¾ cup milk or water*
- ½ teaspoon vanilla extract
- 1 cup wholemeal self-raising flour
- ½ teaspoon baking powder
- Pinch of salt
- Add the banana, egg, milk and vanilla extract to a bowl and whisk to combine.
- Add in the flour, baking powder and salt to the wet mixture and combine with a spatula.
- Melt some butter/olive oil/coconut oil in a pan over medium-low heat.
- Drop desired amount of mixture into the pan to form the pancake and wait until the pancake begins to bubble before flipping and cooking the other side until golden.
- Repeat with the rest of the mix.
- Serve & enjoy!
- * Almond milk works well too
- * You can also use normal self-raising flour
- Original recipe from here.
- Normally I make about 5 pancakes
Hi, it’s been a while.
But I thought I’d share this recipe that I found yesterday. It’s not my recipe (it’s actually from Cookie and Kate) but it’s so good I couldn’t help but share it!
Never before had I heard of pumpkin bread, especially of the sweet variety. But now that I think of it pumpkin bread actually seems like a really good idea. If we’re going to get all technical about it pumpkin is actually a fruit just like banana is, so it kinda makes sense to make a pumpkin bread just like you do with banana bread. In addition, pumpkin naturally has a kind of sweet taste to it so when you roast it with honey and add in some choc chips the results are magical!
I made a few changes to the recipe which I have noted here. Nothing major just a few technicalities. Firstly, my coconut oil is always solid so I like to melt it in a saucepan with the maple syrup over low heat and then once they have melted and combined I put it in the mixing bowl and add all the other wet ingredients. And speaking of the wet ingredients, I prefer making my own pumpkin puree. What I do is I cut up some fresh pumpkin and drizzle it with some honey, then put it in the oven to roast for about 30 – 40 minutes. Once it is cooked I put it in a blender/food processor and blend it until it becomes a smooth puree. This process adds to the natural sweetness of the pumpkin puree because it is roasted with honey. However, you could probably also roast the pumpkin with maple syrup if you haven’t got honey on hand.
Obviously, I also add in dark chocolate chips because who wouldn’t want to do that??!!! But of course, if you’re a bit unusual and don’t actually like chocolate, first of all, what are you doing with your life?? Second of all, don’t worry, you don’t HAVE to add in the chocolate chips. Instead you can add in some nuts like walnuts or chopped dried fruit or nothing is you’re more of a simple guy or girl. But if you ask me, chocolate is the way to go.
Chocolate Chip Pumpkin Bread
Healthy & Refined sugar free
- ⅓ cup coconut oil
- ½ cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup milk of choice or water
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups wholemeal self raising flour
- ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit (optional)
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease (or cover in baking paper) a 9×5-inch loaf pan.
- In a small saucepan, add in the coconut oil and maple syrup over low heat. Allow to melt and whisk to combine. Once combined, pour into a large mixing bowl and add the eggs, milk, pumpkin puree and vanilla extract. Whisk to combine.
- Add all the other ingredients (except the mix-ins) into the same bowl and combine with a spatula or wooden spoon. Once combined, add the mix-ins.
- Pour the batter into your greased/lined loaf pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
- Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
That’s all for today folks,
P.S. I made this recipe again today (the first time I made it was yesterday) and I cooked it for a bit longer. Look how much difference a little bit of lighting and a longer time cooking can make to it’s colour!