Recipe
Lazy Morning Pancake (wheat-free)
Blend, pour, cover and walk away, it practically makes itself.
- Prep
- 2 min
- Cook
- 25 min
- Total
- 27 min
- Servings
- 2 people
Equipment
- 1 pan
- blender
Ingredients
- 3 bananas
- 1 ½ cups oats
- 2 tbsp flaxseeds
- 1 tsp cinnamon
- 1 cup water or (coconut) milk
- salt
- 1 tbsp virgin coconut oil
Toppings
- raspberries
- peanut butter
- honey or maple syrup
Method
- 1Blend the batterAdd banana, oats, cinnamon, flaxseeds and water to a blender. Blend until smooth and pourable.
- 2Melt the coconut oilAdd coconut oil to a pan over low heat and let it melt, swirling to coat the surface evenly.
- 3Pour & coverPour the batter into the pan and immediately cover with a lid. Keep the heat on low.
- 4Cook low and slowLet 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.
- 5Add raspberriesIn the last minute of cooking, scatter frozen raspberries on top and put the lid back on to let them warm through and soften.
- 6ServeSlide onto a plate and top with peanut butter and a drizzle of honey. Eat straight away while warm!
Notes
Batter
The thicker the batter, the quicker it bakes.
So if you add less water, keep a closer eye on it.
If the batter feels too thick to pour, add a splash more water.
