Heavenly, fluffy and sugar free breakfast pancakes – with lots and lots of toppings. In a matter of 15 minutes, you can make any breakfast of the week, your ideal insta-worthy Sunday brunch. If you ask me, I’d say, the more toppings the better. Get creative, and have fun with this recipe!
To make it a little extra filling and breakfast-like, I top it with a little Chia Bircher and as many berries as I can fit :-).
– INGREDIENTS –
2 ripe bananas
3 eggs
1 dl rolled oats
1 dl flour
a pinch of seasalt
oil for frying (I use coconut oil)
Toppings
berries (like raspberries and blueberries
fruits (like sliced banana)
pomegranate seeds
roasted hazelnuts
roasted coconut chips
– DIRECTIONS –
- Mash the bananas with a fork, and mix all the ingredients in a large bowl. You can also blend in a blender, for a smoother pancake.
- Using approx. 2-3 tbsp batter per pancake, fry them on both sides at medium heat, until they are light brown.
- Serve them while warm, or store them in the fridge for later. Top with Chia Bircher, berries, nuts, fruits and perhaps a dollop of peanut butter. Enjoy!
snackaffairs 