When my husband moved to Canada in 2011, he brought the cookbook New Zealand Rugby Kitchen with him. There is a pancake recipe in there that we love and Chris tries to make most weekends. The pancakes come out more like crepes and lately I’ve been craving something a little fluffier. We happened to have a lot of bananas ripening up from a recent Costco shop - cue banana pancakes!
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
3 ripe bananas
1 cup milk
1 tbsp coconut oil
Mash the bananas in one bowl, add egg, coconut oil, and milk. In a separate bowl, mix flour, baking powder and salt. Combine the wet and dry ingredients. Using an ice cream scoop, scoop the batter on to a frying pan (I use butter in the pan as well). You know it’s time to flip the pancakes when bubbles that form on the top start popping.
I always encourage my clients to consume a breakfast that consists of protein, fibre and fruit so I topped my pancakes off with about half a cup of plain greek yoghurt, a handful of berries and hemp hearts. They were so delicious - I didn’t even notice that I forgot the maple syrup!