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lazy morning pancake served with peanut butter and raspberries

Lazy Morning Pancake (wheat-free)

Blend, pour, cover and walk away, it practically makes itself.
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Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings: 2 people
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 1 pan
  • blender

Method
 

  1. Add banana, oats, cinnamon, flaxseeds and water to a blender. Blend until smooth and pourable.
  2. Add coconut oil to a pan over low heat and let it melt, swirling to coat the surface evenly.
  3. Pour the batter into the pan and immediately cover with a lid. Keep the heat on low.
  4. 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.
  5. In the last minute of cooking, scatter frozen raspberries on top and put the lid back on to let them warm through and soften.
  6. Slide 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.