Whether you're looking to go completely sugar-free or just cut back on the sweet stuff, these healthy pancakes will certainly hit the spot.
Sweetened with ripe bananas, orange juice and pureed apricots for a delicious, fresh and fruity flavour, these pancakes make a great addition to any breakfast table. This pancake recipe also uses soya milk, so the pancakes are ideal for those looking to switch to a more vegan diet - just remember to swap the butter for a vegan spread instead. Perfect for sharing too, as this recipe will make around six to eight tasty mini pancakes, coming out to about 5 inches wide.
Ingredients
- Plain flour – 1 cup (280g)
- 2 very ripe bananas
- 8 soaked apricots
- 1 orange
- Salt – a pinch (1/8 teaspoon)
- Soya milk (or any other milk) – 1 cup
- Baking powder – 1 teaspoon
- Oil or butter - 1 teaspoon
- Edible flower petals (optional)
WEIGHT CONVERTER
Method
- Pre-heat your pan to a medium heat, with a little oil. In a small blender or mixer, add five of the soaked apricots, ripe bananas and enough water to cover half of the fruit. Blend together, and set some the fruit puree and soaked apricots aside for pouring on pancakes later. Add in the milk, flour, baking soda, salt and to the puree in the blender and mix well until there are no lumps.
- When the pan is hot enough, pour enough mixture onto the pan to make a small round pancake (approximately 5 inches wide). After about 3 mins, or until the pan-side of the pancake is cooked, turn over the pancake. Cook the pancake on the other side for a further 2 mins.
- Serve with your favourite topping. We covered ours with nut butters along with fresh, low-sugar fruit including raspberries or kiwis
Top tips for making healthy pancakes
Give the batter a five-minute rest before pouring it into the hot pan. Leaving the batter to sit means that it has time to hydrate and it enables the gluten in the flour to relax - giving you an even better batter to work with. It will also help the lumps to smooth out.
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