Yesterday was Shrove Tuesday, which meant one thing....pancakes!
This year we got a bit more inventive than just serving them up with lemon and sugar, and here is one of the recipes I came up with for a dairy free banana and blueberry pancake, served with warm maple walnuts and fresh fruit and a drizzle of maple syrup. It was a delicious combination.
The pancake recipe itself is really quick and easy and involves no weighing of the ingredients. It can easily be scaled up to serve more people.
Banana and Blueberry Pancake with Walnuts and Maple Syrup
Ingredients
1 cup plain flour
1 cup milk (we made them dairy free using Alpro Almond Milk)
1 free range egg
1 mashed banana
handful of blueberries
groundnut oil
walnuts, strawberries, blueberries, sliced banana and maple syrup to serve
Method
Mix the milk and egg together and gradually add to the flour to make a smooth, thick batter.
Stir through the mashed banana.
Heat a little oil in a pan until hot.
Spoon in a ladle of the batter.
When the underside is set, sprinkle over a handful of blueberries and turn briefly to cook through.
Meanwhile pop the walnuts in the pan with a squeeze of maple syrup and heat through.
Serve the pancake with extra banana slices, blueberries and strawberries and the warm maple walnuts.
Drizzle over more maple syrup and enjoy!
This recipe makes about six medium pancakes.
