We hope that you enjoyed making our Home-made dark chocolate bark!. This weeks recipe comes from our firmus friend, The Clever Cook
Grain Free Blueberry Pancakes
Is the January porridge starting to get on your nerves?
With this fast and easy recipe and just one whiz of the blender you can have pancakes as good as any American Diner, except healthy. Yes, healthy!
This recipe contains no flour, butter or sugar yet leaves you with crispy light pancakes which will go with just about any form of topping! We have tried grilled bacon and poached eggs, perfect for a guilt free Saturday morning and some chopped nuts, sautéed berries, nut butter and yoghurt, for that Monday morning breakfast, to get help get your life back on track!
The recipe has been enriched with added protein powder, to help keep you that little bit fuller to lunch time and to help keep them active muscles in January up to scratch!
Try them out for yourself!
How to prepare
Ingredients- makes 6 pancakes
- 1 tsp of coconut oil for cooking
- 1 Large ripe banana
- 1 Large free range egg
- 1 scoop of vanilla or chocolate flavoured protein powder
- 300g of Blueberries/Raspberries
- 1/2 teaspoon of baking powder
- 2 Table spoons of unsweetened almond milk
Method
Blitz half the blueberries with the peeled banana, egg, almond milk, protein powder and baking powder until a smooth creamy liquid is made.
The secret is a hot pan
The trick with protein pancakes is to have the pan as hot as possible before pouring on the pancake mix. Use a non stick frying pan and place the coconut oil on the pan a few minutes before the pancake mix to allow to melt and heat.
Once hot, place your batter into the pan and make large or little pancakes- whatever you fancy! Either way cook for a 3 minutes before flipping. A crisp golden brown pancake is a great pancake! It is optional to add some Blueberries to the pan whilst the pancakes are cooking. This helps to release their yummy juices and enhances their sweet flavour!
As the pancakes cook, I turn on the grill and place the remainder cooked pancakes on a hot plate to keep warm! To serve, the toppings are endless. I find melted almond or peanut butter with some berries and natural yoghurt is delicious. Finish with a drizzle of honey.
Once you have made the pancake batter, you can cook it right away or get organised and keep in the fridge for up to 3 days to use each morning!
Yummy!
Bloggers, foodies, writers would you like to feature a homemade recipe on our website & promoted to our social media followers? Drop us a mail to social@firmusenergy.co.uk
