Healthy and tasty breakfast with lots of protein. Great steady energy release food!
Put flour in mixing bowl. Add eggs, vanilla essence & cinnamon.
Next, gradually add milk (1/3 at a time) and whisk together with flour & eggs until combined and lump-free.
Note: For thicker pancakes, use a little less milk. For thinner pancakes, add a little more milk.
Put fry pan on. Once heated, add 1/2 Tbs olive oil and slowly pour some pancake batter into the middle of the pan.
Once you can see bubbles appearing in the pancake, gently lift the sides to check the underside is slightly browned, then flip to cook the second side. Note - the second side cooks much faster than the first, so keep an eye on it!
Once both sides are brown, serve on a plate with fresh chopped banana and a drizzle of honey.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Flours - Can combine a mixture of flours for taste variations, such as: spelt, rice, oat, buckwheat. Try all four using a 1/4 cup of each!
Milk - Can also use oat milk, rice milk, soy milk (not recommended for children or to be used on a regular basis) or even almond milk.
Toppings - Sprinkle of raw sugar & fresh squeezed lemon (high energy option for kids or active people); fresh berries & natural yoghurt
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