Oh gosh aren’t photos of pancakes one of the sexiest things you ever see on the internet nowadays? Most of the celebrities I had crushes on in my adolescence have gotten older so I find myself staring at pictures of pancakes instead.
Yes I could stare at these Cinnamon Blueberry Banana Pancakes ALL DAY. Well you know I take that back, most of the male hunks I adore on the big screen are still pretty hot and have gotten even sexier as they have aged. But since I don’t have posters of them on my wall anymore, you know the ones that you rip out from teen magazines (What happened to Josh Hartnett?), I’ll still stare at these pancakes.
Seriously whenever I am on the internet, the images that always catch my eye are that of a tall and sexy stack of delicious looking pancakes. I was always asking myself, is this how people eat pancakes every morning?? Like all even, round and perfectly stacked (not to mention quite a lot of pancakes for one serving). Was there just a secret pancake making tip that I was aware of?
Well I realized that when making pancakes you have to treat it like its a main course or you somehow got chosen to make breakfast for the Queen of England or something. This was my secret pancake making tip and then all of a sudden my pancakes no longer look like something that had just gotten run over or, in worse cases, like scrambled eggs.
I will never become perfect at making pancakes but I will now start to make the act of eating pancakes a little more special by stacking them up nice a pretty and adding lots of yummy fruits and toppings that will make me feel like I am eating pancakes fit for royalty.
Now my last venture into pancakes on this here blog was definitely an event I would say! But I made it strictly clear that these Chocolate Chip Cookie Dough Pancakes were for dessert and nothing else. But I still wanted to eat my pancakes for breakfast, as any normal person would want, but without all the sugar and a little bit more nutrition to get me started in the day!
The only sweetness in these pancakes are the bananas and when it comes to breakfast that is all the sweetness I need! I added cinnamon to the mix because I absolutely love when cinnamon and blueberries come together as well as with bananas. It is like the best culinary threesome. Of course no pancakes are complete without maple syrup, as you can see from the photos above I generously added. Oh gosh looking at those pictures just makes me want be doused in maple syrup myself!
- 1 cup blueberries
- 1 large ripe banana
- 3/4 cup almond milk
- 1 large egg
- 1 1/4 cup brown rice flour
- 1/3 cup tapioca flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Blitz half the blueberries, peeled banana, almond milk, and egg a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries.
- Place a large nonstick frying pan over medium-high heat. Pour in a little bit of olive oil, then use a paper towel to wipe it around the pan and absorb the excess. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way, cook for a couple of minutes on each side, or until crisp and golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super crispy. Serve as and when they’re ready, while you get on with more.
- To serve, top with a dollop of yogurt, a sprinkling of cinnamon, and a scattering of toasted nuts, then finish with a little drizzle of honey.
- Save three bananas and slice them in coins. Layer the pancakes on top of each other with sliced bananas in between to get desired look. Sprinkle over with coconut flakes or whatever else you like!