Start your weekend right with this breakfast
I have a confession: I'm not the world's biggest breakfast lover. I used to be a porridge fan but, during the week at least, when I'm getting up early to teach, I tend to rely on quick and easy-to-digest smoothies with a scoop of protein (kind of essential when you're demoing postures at 7am). But when I do have time to luxuriate over brunch, these blueberry and banana pancakes are my go-to. Made with just eggs and banana, they're gluten-free so don't sit heavily in your stomach and are packed with vitamins and nutrients. This makes about 8-10 ladle-sized pancakes and serves 2-3 depending on how hungry you are (my portions tend to be on the large size).
For the pancakes
Teaspoon baking powder
Butter or coconut oil (for cooking)
1 large punnet blueberries
FOR THE COMPOTE
FOR THE TOPPINGS
Greek or natural yoghurt
Nut butter (I love almond, but go wild)
Honey or maple syrup
Any leftover blueberries
First, turn on your oven to 150C, then mash your bananas well in a large mixing bowl. Add the eggs, and beat well to form a smooth(ish) batter. Stir in the baking powder and cinnamon. To make the blueberry compote, add a few handfuls of frozen blueberries to a small pan with a splash of water, bring to the boil, then leave to simmer while you cook the pancakes, adding more water if needed – you want it to be reduced and jam-esque. Meanwhile, grab a large frying pan and melt the butter (or oil, if using), then using a ladle, pour three even-sized circles of mixture into the pan. Sprinkle fresh blueberries onto each one. Fry until the tops of the pancakes are starting to bubble, then flip and cook for a minute or two on the other side. Place the pancakes on a baking tray and pop them in the oven to keep warm while you cook the rest. Repeat until the mixture is finished.
To serve, stack your pancakes, then top with yoghurt, nut butter, honey and any leftover blueberries, and any other toppings you desire (I reckon cacao nibs would be a delicious addition here). Enjoy!