My kids love pancakes! They ask for them most weekends.
So we try and mix things up a bit by adding some different flavours and nutrients in. This week we had some left over roasted sweet potato which worked really well. It gives the pancakes a lovely caramel flavour. And combined with the banana these are naturally sweet without any sugar! And are great for adults too.
They are really easy to make, you can batch cook them for snacks or for adding to a lunch box and they freeze well. It's great to make a big batch and then you and the kids can have them for breakfast for a few days with some fresh fruit, saves time in the morning and hardly any cleaning up to do!
Recipe:
100g roasted sweet potato (skin removed)
1 banana cut into chunks
100g oats
1/2 tsp cinnamon
1 egg
150ml milk (we use oat)
1/2 tsp bicarbonate of soda
Method:
In a processor blitz the oats into a flour (we use rolled oats which can take a bit longer than porridge oats). Then add the banana in chunks, egg, bicarbonate, cinnamon, milk and sweet potato.
Process until you have smooth batter.
If your batter is a little think you can add more milk or if a little thin you can add some more oats or a spoonful of flour.
Heat a pan on a medium heat and melt a little butter or coconut oil, add the batter to the pan in small batches to make child size pancakes, cook for 1-2 minutes then flip, and cook on other side for 1-2 minutes, the pancakes should be lightly browned on both sides.
Serve with Greek yogurt and or honey and fresh fruit.
These will last 2-3 days in an airtight container.
Enjoy!
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