banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Banana Pancakes

    Share

    Makes 12 pancakes

    Advertisement

    Because pancakes are time-consuming to make, they’re often enjoyed as a weekend treat. These freeze well, so double the batch for easy leftovers. Pop in the toaster to reheat during the week and boost protein and calcium intake by serving with a dollop of Greek yoghurt and granola.

    3/4 cup (180 ml) organic rolled oats
    1 1/2 cups (350 ml) buttermilk
    1 large free-range egg, lightly beaten
    2 Tbsp (40 ml) melted unsalted butter or vegetable oil
    1 1/2 Tbsp (30 ml) coconut palm sugar
    1 tsp (5 ml) vanilla
    3/4 cup (180 ml) organic wholemeal flour
    1 1/2 tsp (7 ml) baking powder
    1/2 tsp (2 ml) each bicarbonate of soda and salt
    1 1/2 Tbsp (30 ml) unsalted butter (for frying)
    1 banana, sliced
    1/2 cup (125 ml) fat-free Greek yoghurt (optional)
    1/4 cup (60 ml) honey (optional)

    Soak oats in half the buttermilk for 15 minutes, then stir in egg, butter, sugar, vanilla and remaining buttermilk.

    Whisk flour with baking powder, bicarbonate of soda and salt. Stir into oat mixture just until combined.

    Heat butter in medium frying pan. Add batter to pan by 1/4 cup (60 ml) measures. Don’t overcrowd pan. Gently press a few banana slices into each pancake.

    Cook until bubbles form on top of each pancake and edges are brown, 2 to 4 minutes. Using spatula, flip and continue to cook until bottoms turn golden, 2 to 3 minutes. Repeat with remaining batter.

    Serve warm with a spoonful of yoghurt and drizzle of honey.

    Make ahead tip: Cool pancakes completely, then wrap individually and freeze. Keep frozen; pop into toaster to reheat.

    Each serving contains: 737 kilojoules; 5 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 24 g total carbohydrates (11 g sugars, 2 g fibre); 197 mg sodium

    Wheat-free option

    Use 3/4 cup (180 ml) quinoa flour instead of wholemeal flour. Increase baking powder to 2 tsp (10 ml).

    source: "Eat Breakfast!", alive Australia #20, Winter 2014

    Advertisement

    Banana Pancakes

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup
    Food

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.