Single Serving Pancakes with Lemon and Banana (g/f, d/f)
Tuesday October 29, 2013
Pancakes are a much-loved breakfast option for me. They take me back to family brunches and long lazy Sundays. Yes I realize it is Tuesday. You can totally make pancakes on Tuesday.
Unfortunately, since moving out, I don't have the opportunity to make big breakfasts that often. Pancakes for one? Obviously this can only be a genius plan.
Sometimes you need to make yourself pancakes. Treat yourself. Have a lazy Sunday... on a Tuesday.You don't need the weekend OR company to make the morning special.
I made these pancakes with wholesome ingredients to make you feel satisfied. Make them gluten free by using your favourite gluten free flour and gluten free rolled oats. Sweetened naturally with banana and brightened with lemon. AND with the added protein of an egg. Get cracking. Eat some pancakes and be happy.
Single Serving Pancakes
Serves 1 (3 pancakes)
2 tbsp quick cooking rolled oats (gluten-free if desired)
2 tbsp flour - almond, whole wheat, spelt or any other flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 tsp cinnamon
½ banana mashed
1 tsp lemon zest
1 tsp vanilla
I added some blueberries and raspberries to my pancakes after I spooned them onto my skillet
In a small bowl whisk together the flour, oats, baking powder and soda and cinnamon.
In another small bowl, mash the banana and whisk in the egg, vanilla and lemon zest.
Pour the wet ingredients over the dry and mix gently. Heat a skillet over medium heat and brush lightly with oil. Scoop your batter into the skillet (you may want to add some blueberries, raspberries or bananas to the batter now!) and let cook until browned on the bottom (~3 minutes). Flip and continue cooking until done (~2 minutes).
Serve with fresh berries, yogurt, maple syrup, butter, jam, or whipping cream if you are feeling extra decadent.