Healthy pancakes with raspberry fluff

Recipe – 2 small servings:

4 eggs

2 bananas

1 cup oats

2-3 tablespoons skyr/plain yoghurt

1/4 teaspoon baking powder

1/2 teaspoon organic vanilla powder

Coconut oil to cook the pancakes in

Directions:

1. Add all the ingredients to a blender or food processor and pulse until smooth  
2. Heat a non-stick pan - I prefer to make them on high heat - and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
3. Cook the pancake for about a minute or two until it is golden brown on the underside - flip it - and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes
4. I choose to top my pancakes with lots of raspberry fluff (I added a lot more after the picture was taken) and fresh strawberries and raspberries. To make the raspberry fluff I just blended raspberries, plain yoghurt and vanilla powder. If needed you can add a little sweetener - I prefer it to be a bit sour as it complements the sweet pancakes nicely.
5. Enjoy!

Banana pancakes with berry sauce and fresh blueberries

So all of you have probably heard of the simple two-ingredient banana pancakes right? I have always wanted to give them a try, but for some reason I have just never gotten around to it. This morning I had some extra time before my lectures and decided to give the banana pancakes a try. I added a couple of extra ingredients to make them extra fluffy and filling and they turned out so good! I only very rarely make pancakes, but that’s definitely about to change, these pancakes are so fast and easy to make + they are super healthy and filling, haha pure pancake win! ;D

 

Recipe – 2 servings:

4 eggs

2 bananas

1 cup oats

1/4 teaspoon baking powder

1/2 teaspoon organic vanilla powder

Coconut oil to cook the pancakes in

Directions:

1. Blend all the ingredients until smooth
2. Heat a non-stick pan - I prefer to make them on high heat - and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
3. Cook the pancake for about a minute or two until it is golden brown on the underside - flip it - and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes
4. I choose to top my pancakes with lots of berry sauce (I added a lot more after the picture was taken) and fresh blueberries. To make the berry sauce just blend your berries of choice (I used a frozen mix of blueberries, red and black currants, strawberries and blackberries) with plain skyr/quark/yoghurt – I like to use berries that are a bit sour as it complements the sweet pancakes nicely
5. Enjoy!