It's pancake day today and our lovely yoga teacher Fern Ross has shared her favourite pancake recipe with us. This super healthy, indulgent recipe will elevate your pancake game today.
his makes about 8-10 ladle-sized pancakes and serves 2-3 depending on how hungry you are (my portions tend to be on the large size).
For the pancakes
Butter or coconut oil (for cooking)
1 large punnet blueberries
FOR THE COMPOTE
FOR THE TOPPINGS
Greek or natural yoghurt
Nut butter (I love almond, but go wild)
Honey or maple syrup
Any leftover blueberries
First, turn on your oven to 150C, then mash your bananas well in a large mixing bowl. Add the eggs, and beat well to form a smooth(ish) batter. Stir in the baking powder and cinnamon. To make the blueberry compote, add a few handfuls of frozen blueberries to a small pan with a splash of water, bring to the boil, then leave to simmer while you cook the pancakes, adding more water if needed – you want it to be reduced and jam-esque. Meanwhile, grab a large frying pan and melt the butter (or oil, if using), then using a ladle, pour three even-sized circles of mixture into the pan. Sprinkle fresh blueberries onto each one. Fry until the tops of the pancakes are starting to bubble, then flip and cook for a minute or two on the other side. Place the pancakes on a baking tray and pop them in the oven to keep warm while you cook the rest. Repeat until the mixture is finished.
To serve, stack your pancakes, then top with yoghurt, nut butter, honey and any leftover blueberries, and any other toppings you desire (I reckon cacao nibs would be a delicious addition here). Enjoy!