banoffee pancakes

I think I've already confessed my love for breakfast and all breakfast foods. For someone who loves breakfast so much, is it sad that what I actually make every morning only interchanges between two things? Not that making scrambled eggs is a hassle, or that I lack ingredients to dish up something elaborate; I simply find pleasure in a bowl of hot oatmeal adorned with fruit and multiple dollops of almond butter. To say that I can eat oatmeal for all three meals is not an exaggeration.

There are consecutive mornings where our amber-colored cooking pot can be found bubbling and sputtering out its oatmeal-y contents onto the stove top; but as easy and relaxing as it is just standing in one place, stirring the creamy yet grainy mixture, truthfully, oatmeal can get kind of boring.

So today I went with the only other option: pancakes. I don't purposely limit myself to only oatmeal or pancakes every morning, but for some reason only these are the only two breakfast foods that can satisfy my stomach's calling (that is, until I invest in a waffle iron).

 

The best thing about pancakes is how easy it is to whip up the batter. Eggs, flour, and milk mixed together in a bowl and you get the basic pancake batter (take or leave a few other things)! Without my measuring cup and spoons, I've been eyeballing the ingredients, so the numbers for these banoffee pancakes are mere approximations.


Nonetheless they turned out really good! Satisfied my mocha cravings. The pancakes have a rich coffee flavor yet it doesn't mask the taste of bananas. I added a touch of honey because I'm not much of a bitter coffee person, but the natural sweetness of the bananas are more than enough, and of course topping the pancakes with fresh slices helps too :)

Banoffee Pancakes

yields 1 serving

Ingredients:

1 egg

1/2 banana, mashed

1 tbs honey

1/2 cup + 1 tbs almond meal (extra if needed)

3 tbs ground flax seed

3 tbs boiling water

2 tsp instant espresso 

splash of almond milk (extra if needed)

Directions:

- In a small bowl, combine the hot water with the instant espresso powder and mix until the powder has completely dissolved. Then add in the mashed banana and egg and mix until incorporated.

- Add in the tablespoon of honey, followed by ground flax seed and almond meal. 

- Add in a splash of almond milk if your batter is a bit dry or almond meal if it is too watery; stirring until you reach the right consistency. 

- Spray nonstick cooking spray in a sauce pan placed over low heat, and scoop spoonfuls of the pancake batter into the heated pan, using the back of your spoon to smooth the pancakes into circles. 

- Cook the pancakes at medium low heat until the surface begins to slightly bubble. Flip the pancakes and turn the stove to low heat, continuing to cook the other side. Take your time and don't rush!

- Once done, remove and serve!