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.
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)
For 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.