Ok, so I know it’s a few days late but I think it’s time we enjoyed pancakes all year round! There’s so many delicious ways to mix them up and with the ingredients being store cupboard basics, they’re cheap and easy too.
This pancake day I decided to try something new and have banana oat pancakes for breakfast. Sticking to four ingredients – mashed banana, jumbo oats, rice flour and almond milk – I whipped it all together to make one big pancake. Perhaps not the traditional method, however once I added lots of berries, yoghurt, more banana, my homemade granola and a sprinkling of cinnamon on top, this made one tasty and filling breakfast to keep me going throughout the morning.
And with the weekend coming up, I’m sure my Dad will be sniffing after his favourite crepes topped with simple fresh lemon juice and sugar. My fail safe recipe for these comes from Delia Smith and can be used as the basis to sweet and savoury pancakes. With leftover batter I’ll be making savoury open pancake salads which can be embellished with whatever takes your fancy – mozzarella, tomato, basil and balsamic rocket salad is always a winning combination. Experiment with your pancakes and they can become a go to dinner or a healthy breakfast choice any time of the year.
Dani Aneka 