A healthy recipe for breakfast pancakes with no flour or sugar but plenty of berries.
Breakfast is a real event for me. It’s the most important meal of the day, and a good breakfast, particularly after an early morning workout, makes me feel like a Woman of Power for the rest of the day, no matter how busy. I do love a good bowl of rhubarb porridge, or later in the year, a harvest porridge. But when there are many frozen berries in my freezer, I love a good banana pancake tower, too.
These aren’t normal pancakes, though. They’re super-duper healthy pancakes. Here’s the recipe:
2 free-range eggs
4 tbsp natural yoghurt
1 cup frozen or fresh berries, depending on the season
1 tsp runny honey
1. Whack the eggs and the banana in a blender and run at full speed until there’s a smooth mixture. I sometimes throw these ingredients in straight after making beetroot juice to give the pancakes a pinkish tinge.
2. Heat a small amount of olive oil in a non-stick pan. Pour half a ladle’s worth of pancake mixture in to the pan and allow to cook, then lift and flip onto the other side. Repeat until you’ve cooked all the mixture.
3. Place half the berries on the plate that you’re going to eat the pancakes from and whizz it in the microwave for 30 seconds so the berries go mushy and let off juice.
4. Stack the pancakes with the yoghurt and berries mixed together between each pancake. Pour some of the spare berry juice over the top, drizzle with the honey, and tuck in.