Lucy Watson shows us a twist on the classic pancake stack – for days when you have a little extra time in the morning.
Ingredients (serves 2):
2 tbsp Bulk Powders Coconut Oil
2 tsp Bulk Powders Zero Calorie Syrup Maple flavour
2 ripe bananas
125g buckwheat flour
150g wholemeal plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
1 tsp vanilla extract
180ml almond milk
Bulk Powders Chia Seeds for topping
1 banana, sliced
Peel the bananas and put them into a large bowl.
Mash the bananas with a fork until creamy.
Sift in the flour, baking powder and cinnamon.
Stir well to combine and whisk the milk until you have a thick and smooth batter.
Put 2 non-stick frying pans over medium heat.
Divide the coconut oil between the 2 pans.
Using a ladle, pour 3 ladlefuls of batter into each pan to make 3 pancakes.
Allow these to cook gently for 2-3 minutes on one side until they’re bubbling.
Flip them over and cook for a further 2-3 minutes until thick and fluffy.
Put 3 pancakes onto each serving plate.
Top them with the sliced banana, blueberries, chia seeds and syrup.
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