These sweet breakfast pancakes are deliciously simple to make with just 3 ingredients. This recipe is also quick as the pancakes don’t take long. This is a favourite Sunday morning breakfast for Hannah, particularly with lots of maple syrup and some raspberries to finish off the pancakes – the tartness of the raspberries is the perfect contrast to the sweetness that the bananas bring to the pancakes. You can, however add whatever toppings you like – may we suggest whipped cream, caramel drizzle, or perhaps chocolate chips? These pancakes are also really filling, and we truly do find that 1 banana, making 2 pancakes, is more than enough!
Ingredients (1 portion/2 pancakes)
2 tbsp flour
2 knobs of butter
Mash the banana
Crack the egg into the mashed banana and whisk together
Add the flour and mix together
Place a knob of butter in the pan to grease the pan
We use a piece of kitchen roll to quickly and only lightly grease the pan, but if you do this be careful not to burn yourself
Add half the mixture to the pan
Wait for the underside to brown slightly (the pancake should feel a little bit firm when ready) and then gently flip the pancake over
If the pancake feels quite wobbly when you try and flip it, and doesn’t stay on your spatula, give it a minute or so more to cook
Cook the other side of the pancake until it is also firm enough to flip
When the pancake is ready it should be firm all over but still squidgy on the inside
Repeat steps 4-7 for the second pancake
Add whatever toppings you would like
As we mentioned above, and as you will see in the youtube video, we love some maple syrup (who doesn’t?!) and raspberries to top our pancakes, but feel free to use whatever you fancy
The beauty of these pancakes is that they are also yummy on their own without any toppings!
This is one of Hannah’s original recipes that we love to have on lazy weekend mornings while catching up on the previous evening’s TV together.
Due to Hannah’s lack of appetite brought about by Long-Covid, she started experimenting to create nutritious and tasty meals that would have interesting and varied textures. The soft, gooey, squishy texture of these breakfast biscuits, combined with the subtle crunch of the bran flakes and the peanut pieces, and the slightly chewy outer edges, make these biscuits a perfect breakfast staple.
Biscuits, cookies or mini-cakes?
There has been a certain amount of debate between us as to whether these are biscuits, cookies or mini-cakes…
Hannah insists that, as it’s her recipe, her wording goes (well, it is what we’ve called the recipe, after all!), but Frederika says that they are of a cake-like texture (are jaffa cakes cakes, or biscuits? Hannah says biscuits, Frederika says biscuit-shaped cakes!) and that they are, if anything, cookies (chewy/soft)…Hannah says ‘cookies’ is simply the American term for biscuits… We’ll let you decide! Whatever you call them, they are delicious 🙂
Ingredients (for 8 small or 6 large biscuits)
4 ripe bananas
a pinch of salt
2tbsp peanut butter (our preference is crunchy, but it’s your choice)
1tsp clear honey
4tbsp self-raising flour
60g bran flakes
Pre-heat oven to 180°C (fan)
Mash the bananas until they’re creamy
Mix in a generous pinch of salt to bring out the sweetness of the bananas (honestly, it works!)
Add the milk to the bananas and mix well
Mix in the peanut butter and the honey
Stir through the self-raising flour
Mix in the bran flakes, ensuring they are evenly distributed through the mixture
Spoon onto a lined baking tray (6 or 8 equal sized scoops)
Bake in the pre-heated oven for 18 minutes
Leave to cool on the baking tray for 5 minutes
Eat while they are still warm!
Note: These will keep a day or two in the fridge, but they’re at their most delicious when they’re freshly baked – and you’ll be hard-pushed to resist eating them all!
Over the past week or so, I have tucked into the wonderful breakfast goodies Dorset Cereals kindly sent me and made a point of taking time out to savour my breakfast and reflect.
On one such morning, as it was the weekend, I sat down with my eldest daughter, Charlie, and asked her what made her happy, too. I was delighted by her answer:
Having nothing to do now I’ve finished my exams, and being able to have lots of lie-ins!
So many other teenagers who have finished their exams are already complaining of being bored, rather than ejoying the luxury of being able to relax, see their friends, sleep in the mornings and enjoy some well-earned rest.
I’ve now sampled all the cereals I was sent and have enjoyed & savoured every mouthful. I feel like I’m cheating a little as I talk and write about happiness all the time, but here are some of my TOP HAPPINESS BOOSTERS:
Gratitude – writing down 3 gratitudes per day
Savouring the little things/moments in life
Injecting energy into life – dance, sing, walk, go to the gym…whatever takes your fancy! I’ve been going to the gym 3 times per week and exercising at home twice per week for the last 10 weeks and it’s made a huge difference to my energy levels, motivation and ability to focus on my work.
Accept that ‘stuff happens’ – not everything is under our control and trying to change that only leaves us frustrated
Ask for help! You don’t have to do everything on your own. Delegate, ask people to help you (emotionally, practically, financially) when you need it. Asking for help is not a weakness, it’s a strength.
Gratitude is possibly THE most important happiness-booster, in my opinion. Here are just a few of the gratitudes I pondered as I woke up this morning and over my delicious bowl of Dorset Cereals Honey Porridge:
Having wonderful friends (and having planned a fun day with a few of them and their children today)
Music (and having tickets to go and see Blondie live tonight!)
Lovely people sending me free food to write about in my blog! 😉
My wonderful family
Having a roof over our heads and food on the table
My professional support network
Over to you! What makes YOU happy? Answers in comments, please 🙂
Disclosure: I was sent free full-size cereal packs by Dorset Cereals for the purpose of blogging about breakfast and happiness. The opinions in this blog are my own.