Recipes of the Month – Pancakes!

This month we feature not one but two pancake recipes from our team - Gwen Enright, one of our unit leaders and lecturers and Louise Mullaney, academic manager

Pancakes

You will need

Gwen’s Banana Oat Pancakes

2 large ripe bananas
¾ cup porridge oats
4 large eggs
½ tsp ground cinnamon
½ tsp baking powder
coconut oil (Aldi or Lidl have this regularly at good price)

Louise’s favourite pancake recipe from The Ketogenic Kitchen

55g Coconut Oil
2 Eggs
1 Tbsp Vanilla Essence
3 Scant Tbsp Coconut Flour
1 Tsp Gluten-Free Baking Powder
30g Blackberries

Method

Gwen’s Banana Oat Pancakes

Blitz all the ingredients bar the coconut oil in a food processor or smoothie maker until smooth.

Heat two frying pans and add 1 tsp coconut oil to each, when hot, drop in slightly less than ¼ cup of the mixture. Turn when the pancakes start bubbling.

To keep them hot until everybody is eating, I turn on the oven and put them on a plate in the oven

Serve with fruit and yoghurt, favourites here are with kiwi, pineapple or berries. You can also add blueberries to the mix and fry as pancakes, which is really delicious.

Louise’s favourite pancake recipe from The Ketogenic Kitchen

Melt 1 tbsp of coconut oil in a frying pan over a medium heat. Melt the rest of the coconut oil in a separate pan and add it to a mixing bowl with the eggs and vanilla essence, mix well, then add the coconut flour and baking powder and whisk together. You should have a smooth batter – you might have to add some more coconut milk or water.

Ladle some batter into the frying pan and cook for about 3 minutes on each side, until golden brown. The smaller the pancakes, the easier they are to turn. Top with blackberries before serving and enjoy!

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