As we speak I am waiting for my new bought Nikon camera to arrive, so excited! I’ve been wanting a good camera every since, but it just never happened. Until NOW! Can’t wait to go outside and experiment with it! But for now I’ll have to satisfy myself with the iPhone-shots of this breakfastdish of today: Banana Pancakes!
Pancakes for breakfast? Oh yeah! Don’t worry, they are super easy to make and they give you a saturated feeling for the rest of the morning! It only took me a few minutes to make them and they are DELICIOUS!
I often have a smoothie for breakfast, since I decreased my intake of bread. But once in a while I want something to ‘chew on’ as a breakfast! My Raw Granola is one favorite option (I’ll be making that this week for sure since the strawberries are AWESOME at the moment!), but today we went for the banana pancakes (mainly because I had one banana that looked quite brownish and soft, which is perfect for the pancake).
Banana pancakes (1 portion)
- 1 (over)ripe banana
- 1 egg
- 1 heaping tbsp of chickpea flour (or any other kind of flour you prefer)
- Little oil to grease the pan
Topping: just a few ideas!
- Little (raw) honey
- Different kinds of seeds (I used hempseeds, pumpkinseeds and sunflowerseeds)
- Any fruit of your preference! I’m thinking strawberries, blueberries, raspberries… Every seasonal fruit will do!
- Tahin or a nutpaste (goes awesomely with the flavour of banana!)
To make the pancakebatter I just blended the banana, the egg and the chickpeaflour in the ‘magic bullet’ (or use a blender or handmixer). You can also whisk it up with a regular whisk: first beat the egg a little together with the flour. Mash the banana by using a fork and mix through the egg-flour mixture. Heat up a fryingpan and add a little oil. Add the pancakebatter when the pan is hot. Bake the pancake on both sides until done and finish with the toppings of your choice!