Matt and I decided when we got married that on a Saturday morning we would try to have a treat for breakfast whether at home or out somewhere, and just some time for us. We have managed this with intermittent success for the first 18 months of wedded bliss and we’re still trying. However, this week our Saturday morning was busy with our aforementioned Ocado order, and Matt needing to do a ten mile run (yup, ten miles!!!) as part of his training for the Brighton Marathon which he’s doing in April.
So Sunday morning is upon us and I find myself manically googling for something we can have on this clean eating malarchy. A lot of American recipes call for Whole Wheat Pastry Flour, and I cannot find it over here, so I’ve had a bit of a go at adapting it.
Regular pancakes they are most certainly not, they do have that odd wholemeal taste, but luckily one of the beautiful things about clean eating is that maple syrup in its pure, straight-from-a-tree, no-refined-sugars goodness is positively recommended…and slather these bad boys in some of that, or some organic almond butter and they are a treat!!!
2 cups wholemeal flour
1 free range egg
2 cups unsweetened almond milk
1 ripe banana, mashed
2 tsps baking powder
Whack all the ingredients together and mix.
Cook like a normal pancake BUT they will take a little longer. Its a little tricky not to burn them so they will need a bit of attention.
Also, this mixture made WAY too much for two people. Two pancakes and I was stuffed, they’re super filling!! So if you’re making for two, maybe halve it!!