Super-easy fruity healthy American breakfast pancakes!

Yeah, probably enough adjectives for the title of this post. I do enjoy the slightyoxymoron of “healthy American” that pops up in the middle there.

Anyway, today I found myself quite conveniently with flour, milk, 1 egg, a pear, some walnuts and bacon to use up and so made these lovely little pancakes for lunch. They are the easiest thing in the world to make, take about 10 minutes tops (unless you’re going for a really fancy topping), and they actually don’t contain any sugar!

Here’s how to make…

Ingredients (makes enough for about 8 – 10 pancakes, depending on size)
1 cup/140ml plain flour (choose whichever you like, I used granary, just because it’s what I had in the cupboard)
1 tsp baking powder (If you’re using self-raising flour just omit the baking powder)
1 egg
1 cup/140ml semi-skimmed milk (or equivalent, I haven’t tried it, but almond milk or soya milk might work too)
pinch sea salt
1 pear/apple
generous knob butter/coconut oil

and of course, most importantly
whatever you’re going to put on top!

Sieve flour and baking powder into a large bowl.
Beat egg and pour in, mix with a small amount of the flour.
Then bit by bit add the milk, and begin to whisk it all together.
When the mix is smooth (it should be thick but not difficult to whisk), peel your pear/apple, and grate it in using the coarse side of the grater.
Leave in the fridge until you’re ready to use it (though the same day and the following day it’s at its best!)

Using any pan with a very large base (I tend to go for frying pan) heat it to a medium heat, then add your knob of butter/coconut oil. When the butter/oil has melted, using a tablespoon, add your batter, spoon by spoon, into the middle of the pancake so it slowly spreads to the size you want it. (If you have large cookie-dough cutters in funky shapes this is the time to use them – put them in your pan and spoon the mixture into them then remove the cutter once the first side has hardened!) Leave for a minute or two, until you see a few bubbles, then quickly flip it to cook the other side. When both side is a lovely golden brown, your pancakes are ready! (Keep scrolling for pics and topping)

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For my topping, pictured here, I have some bacon, frozen berries which I heated to make a nice hot berry sauce, and some walnuts (shown here prior to being put on pancakes, soaking in a jar.)

As a little aside…
Soaking nuts in water “activates” them and the nuts are tastier and easier to digest. Also nutritional inhibitors and toxic substances found in nuts, grains and seeds can be minimised or eliminated by the soaking process – checkout “Choose an udder one” for more info on this – very interesting!

But be creative with the topping, or use whatever you have lying around. Some classics: nutella and caramelised bananas, lemon and honey, yoghurt and honey… My roomie had hers with strawberries and peanut butter which she melted on top – this was apparently delicious! And tomorrow I’m gonna try them with pesto and bacon (I also have loads of pesto to eat up, made from all my soaked nuts!)

Enjoy ‘em!


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