Published on 12th February 2019
Surprise your loved one with breakfast in bed this Valentine’s Day – or better still, hand them the recipe! These also make a nice alternative to the standard lemon and sugar pancakes on Shrove Tuesday, or a tasty brunch any day of the week.
Credit: Mike Murphy, registered nutritional therapist at Saffron Wellness Ltd
Makes 4-5 pancakes
Ingredients:
- 1 medium-sized banana
- 2 eggs
- 100 ml rice milk
- 2 tbsp chia seeds
- 5 tbsp buckwheat flour
- ½ tsp baking powder
- Pinch of sea salt
- 1 handful each of raspberries and blackberries
- Maple syrup
- Grass-fed butter (e.g. Kerrygold)
- Extra virgin olive oil
Method:
- Mash the banana with a fork then whisk in the eggs, chia seeds, rice milk, buckwheat flour and baking powder. It will look a little wet but don’t worry – it’ll thicken up as the chia seeds absorb some of the liquid.
- Rest in the fridge for 30 mins, then ladle individual pancakes onto a buttered-olive oiled pan over moderate heat. Flip over when you see a few bubbles appear (around 3-4 mins) and cook for another 2-3 mins until delicately browned on both sides.
- To serve, add a pat of grass-fed butter and a few berries. Drizzle over a tbsp of maple syrup and tuck in!
Note: You can replace the rice milk and the buckwheat flour with any alternatives you have on hand.
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