With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam
- 2 tbsp ground flaxseeds
- 20g ground almonds
- 300ml soya milk
- 200g quinoa flour
- 1 medium banana, mashed
- 2 tbsp maple syrup
- coconut oil, for frying
- 200g blueberries, mashed
- 2 tbsp chia seeds
- 1-2 tbsp maple syrup, to taste
- 2 tsp lemon juice
- 100g coconut yogurt or Greek yogurt
- 1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
- 2 tsp hulled hemp seeds
- mixed berries
- 284ml pot buttermilk
- 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
- 200g spinach
- 175g buckwheat flour
- 1 tsp gluten-free baking powder
- pinch of paprika
- rapeseed oil, for frying
- Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
- Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
- Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Egg, lightly beaten
- 1 1/2 cups buttermilk or sour milk
- 3 tablespoons cooking oil
- Desired fruit options (optional)*
- butter (optional)
- Desired syrup (optional)
- In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.
- For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, top with butter and syrup.
No kid wants to get on a regular bus if a double decker is available. So why make single-decker banana pancakes when you can make these?
- 1 cupflour
- 2 Tbsp.sugar
- 1 tsp.CALUMET baking Powder
- 1/4 tsp.baking soda
- 1 Egg, beaten
- 3/4 cupmilk
- 1/2 cupBREAKSTONE'S Sour Cream
- 1 tsp.vanilla
- 1 Tbsp.oil
- 1/2 cupchocolate-hazelnut spread, divided
- 2 bananas, sliced, divided
- 1/2 cup thawed cool WHIP Whipped Topping, divided
- 1/2 cupmaple-flavored or pancake syrup, divided
- Mix first 4 ingredients.Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended.Stir in flour mixture.
- Heat griddle or large skillet, brushed lightly with oil, on medium heat.Ladle batter onto griddle, using 1/4 cup batter for eachpancake.Cook until bubbles form on tops, then turn to brown other sides.
- For each serving, layer a pancake with 1 Tbsp. spread, 1/8 of the banana slices and 1 Tbsp. COOL WHIP; repeat layers. Top with 2 Tbsp. syrup.