3 Ingredient Pancakes
I know I have another recipe for pancakes on here but I am kind of obsessed. They are my favourite comfort food, and although I love the other recipe it is a bit involved, not what I want to be making as a quick breakfast, they are better for a slow Sunday morning. I came up with this recipe after a heavy night out, when all I wanted was to eat pancakes in bed, but wanted to make them with minimal effort, and minimal ingredients. These take just a few minutes to whip together, and when I want to make it a bit fancier I top them with homemade raspberry jam. The raspberry jam takes all of about 5 minutes to make as well! You will have to add the sugar to taste, as sometimes raspberries can be very tarte and may require a bit more or less. If you use gluten free oats, these guys are gluten free as well as vegan. Make sure to use a nice tasting non dairy milk, as I have ruined them in the past by using a not so tasty almond milk. You can make your own delicious almond milk by following this recipe.
If you do try your hand at making these, let me know, and if you take a picture tag me on instagram @bykindlykate #bykindlykate
This recipe makes 4 medium pancakes
FOR THIS RECIPE YOU'LL NEED
- 1 medium very ripe, spotty banana
- 1 cup of oats
- 3/4 cups non dairy milk
- coconut oil (optional)
THE HOMEMADE RASPBERRY JAM:
1 punnet of raspberries
- 1-2 tbsp sweetener (I used demerara sugar)
- Add all pancake ingredients to a blender and blend until a smooth batter is formed.
- If using, add a tsp of coconut oil on a large non stick pan on medium heat. To test if the surface is hot enough splash on a tsp of water, if it evaporates right away it is good to go.
- Using a tablespoon, pour the batter onto the pan, I use 4 tbsp per pancake, smoothing it out to form an even pancake. Cook until many bubbles appear on the surface, flip and cook for an additional 1-2 minute on the opposite side keep in mind that this time may shorten as the pan heats up.
- Plate and top with jam, maple syrup, or any desired toppings.
- To make the raspberry jam simply add the punnet of raspberries to a pot on medium heat, add the sugar one tbsp at a time, carefully testing the sweetness until the desired level is reached. When the raspberries start bubbling stir them and turn down the heat to a simmer. Once the raspberries breakdown and the resulting jam thickens, it is ready to be poured on top of the pancakes. This takes about 5 minutes.