Nothing beats a lazy relaxing weekend. A sleep in, a late breakfast, some light reading and an afternoon Stretch. Weekend mornings deserve pancakes and these beauts are refined sugar free and super easy.
This is a simple one-bowl recipe but I’m also going to share a little cooking tip - you are some very lucky Stretchers to be let in on this pancake secret. If you love ‘fluffy’ pancakes, the trick is to separate your eggs before adding the yolks to the mixture. Whisk the egg whites until they form peaks and gently fold them back into the mixture before cooking.
Time: 15-20 minutes
- 1 400ml can of coconut cream
- ¾ cup oats
- ¾ cup whole meal flour
- 2 eggs
- 2 bananas, sliced
- 1 tsp vanilla essence
- 1 tbsp honey
Reserve a ¼ cup of the coconut cream and pour the remaining into a bowl. Add the remaining ingredients and whisk, breaking up the banana, until thick.
Spray a non-stick fry pan with oil and on a medium heat cook ½ cups of batter for 2 minutes on each side or until golden.
Repeat until remaining mixture is used.
Serve the pancakes with a drizzle of remaining coconut cream, honey and add your favourite toppings. We love extra banana, strawberries, shredded coconut and mixed nuts.