Overnight chia pudding, go-to green smoothie, croissant from the local cafe…Chances are, you have a lot of breakfast options for those frantic weekday mornings. But pancakes probably isn’t one of them.
Pancakes are more of a Sunday morning treat. Something whipped up on a lazy weekend when you’ve got oodles of time and you haven’t already spilt coffee down your white blouse. Because, as much as we’d love to smash a stack on a Monday, like all great things, they take time … or do they? Steph Claire Smith and Laura Henshaw don’t think so. According to the Keep It Cleaner girls, you can whip them up in just a few minutes with three ingredients you’ll probably have on hand: one banana, two eggs and a touch of baking powder. Scroll down for their secret, simple recipe. They’ve topped them with a maple nut topping but if that’s not your jam or you have five minutes, not fifteen, you do you.
1 ripe banana, well mashed, no lumps
2 eggs, lightly whisked
½ tsp baking powder Topping
1 tbs almonds, roughly chopped
2 tsp maple syrup
½ tsp cinnamon
2 tbs Greek yoghurt
Add banana, eggs and baking powder to a small mixing bowl, whisk together until well combined. Set aside for 5 minutes.
Heat a small nonstick frypan over medium heat, add almonds and toast for a few minutes. Add 1tsp syrup to pan and stir nuts to coat. Remove from pan and wipe pan clean.
Using the same pan, place over medium heat. Add 2 tbs of batter to pan, cook for 2 minutes each side, until small bubbles appear on top, flip and cook for a further 2 minutes. Repeat until all batter has been used.
Serve pancakes with yoghurt, nut topping, drizzled with remaining maple syrup and dust with cinnamon.