Quick Morning No-Flip Pancake (wheat-free)
I had been craving pancakes for weeks. But every time I thought about actually making them, the effort put me off…the flipping, the standing over the stove, the mess. So one morning I just… winged it. Threw a banana and some oats in the blender, poured it onto a pan, put a lid on it and walked away.
No flipping. No babysitting. Just a lazy morning pancake that cooked itself while I got on with my morning.
That’s how this quick morning pancake was born, and it’s now one of our go-to breakfasts. Four ingredients, one pan, zero stress.
Do I really not need to flip it?
Nope! That’s the whole magic of this no-flip pancake. The lid traps the heat and cooks it through from the top, so you never have to touch it. Just pour, cover, and wait.
How long does it take?
Around 25 minutes on low heat, but the thicker your batter, the quicker it bakes. It’s the perfect amount of time to make your coffee, get dressed or just enjoy a slow morning.
What if it sticks to the pan?
Just lower the heat a little. This pancake likes it slow and gentle. A good layer of coconut oil before pouring helps too.
MORE HEALTHY BREAKFAST IDEAS
Lazy Morning Pancake (wheat-free)
Ingredients
Equipment
Method
- Add banana, oats, cinnamon, flaxseeds and water to a blender. Blend until smooth and pourable.
- Add coconut oil to a pan over low heat and let it melt, swirling to coat the surface evenly.
- Pour the batter into the pan and immediately cover with a lid. Keep the heat on low.
- Let it cook for about 25 minutes on low heat, checking occasionally. If it looks like it's sticking, lower the heat a little more. Don't flip, the lid does the work.
- In the last minute of cooking, scatter frozen raspberries on top and put the lid back on to let them warm through and soften.
- Slide onto a plate and top with peanut butter and a drizzle of honey. Eat straight away while warm!
Notes
