Tag: pancakes

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Foodie Friday: 3 ingredient banana pancakes

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20 

3 ingredient banana pancakes

These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning. ⁠

  • 1 banana
  • 2 eggs
  • 1 tbsp almond meal
  • The Wholefoods Refillery Australian macadamia nut butter (to serve)
  • Maple syrup (to serve)
  • Blueberries (to serve)
  1. Heat a non-stick pan with butter or spray coconut oil.
  2. In a blender, add the banana, eggs, and almond meal. Blend until combined.
  3. Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
  4. Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Breakfast, Brunch
banana, breakfast, brunch, easy breakfast, pancakes
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Foodie Friday: Vegan corn and spinach pancakes

Today’s recipe comes from plant-based foodie Rainbow Nourishments working her magic with this vegan recipe, featuring Birch & Waite dressings.

Vegan Corn and Spinach Pancakes

While we all love sweet pancakes, this savoury stack will take brunch to a whole new level.

Pancakes

  • 1 cup 125g plain, wholemeal or spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 cup 250g plant-based milk
  • ¼ cup 65g Birch & Waite Green Goddess Dressing & Sauce
  • ~1 cup (200g corn kernels)
  • ¼ cup 8g spinach, finely chopped
  • Olive oil (as needed)

To serve

  • Birch & Waite Green Goddess Dressing & Sauce
  • Avocado
  • Sautéed spinach
  • Cherry tomatoes
  • Herbs

Method

  1. Add all the dry ingredients to a medium-size mixing bowl and mix until combined. Add the rest of the ingredients and mix until just combined and there are no pockets of flour.

  2. Place a large fry pan over medium heat. When the frypan is hot, drizzle with a little oil. Pour about a quarter cup of batter into a pancake shape on the pan. Repeat if you still have space on your fry pan.

  3. Cook the pancakes until the edges start to dry up and bubbles appear on the surface. Carefully flip each pancake and cook until the pancake has puffed up.
  4. Serve the pancakes immediately and as desired.
Brunch, Lunch
brunch, savory pancakes, vegan

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Corn fritters by Phoodie

Today’s recipe is brought to us via the lovely and talented Marie Phitidis of Phoodie fame. I make these regularly in my house – they make a great lunch when…
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Foodie Friday: Nordic oven pancake

Foodie Friday

With jaw dropping landscapes and minimalist style, Nordic countries exude cool and this traditional breakfast dish is no exception. A twist on classic pancakes, cooked in bulk on an oven tray, this Nordic Oven Pancake recipe is perfect for entertaining or feeding hungry kids on a Sunday morning. Garnish with blueberries, maple syrup and a dust of icing sugar for a delicious treat.

Make a statement and serve this treat on the new Maxwell & Williams Suomi range. Featuring beautiful deep indigo designs contrasting with stark white ceramic, this servingware will bring a touch of Scandinavian charm to any table.

Ingredients

For the pancakes:
1 litre full cream milk 3 tbsp caster sugar
1 tsp vanilla bean paste 1⁄2 tsp fine sea salt
4 eggs
30g butter, melted 250g plain flour
1 lemon, zested

To garnish:
Maple syrup
Blueberries
Icing sugar to dust

Method

Makes 1 tray (size: 38cm x24cm, 2cm deep)

1. Preheat oven to 180°C (160°C fan forced).

2. Line a rimmed baking tray (at least 2 cm deep) with baking paper.

3. In a bowl, mix together the milk, sugar, vanilla, salt, eggs, and melted butter until well combined. Gradually add our and mix until smooth. Let rest for about 30 minutes.

4. Place the prepared tray on the middle rack in oven & slowly pour batter into the tray.

5. Bake for 30 to 40 minutes, or until the top & bottom is light golden brown. The batter will rise in the oven but will sink after being removed.

6. Leave to cool before serving, so that the centre sets. Serve cold or at room temperature.

7. Garnish with maple syrup, blueberries & a dusting of icing sugar.

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Foodie Friday: Banana & blueberry pancakes

Nothing says “the weekend” like homemade pancakes for breakfast! This easy recipe from Australian Bananas puts a delicious (and healthy) twist on a traditional batch.

Makes: 12 |  Prep: 20 mins  |  Cooking: 25 mins

Ingredients

  • 2 ½ cups plain flour
  • 1 ½ tbs baking powder
  • ¼ cup caster sugar
  • ¼ tsp sea salt flakes, crushed
  • 600ml buttermilk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 60g butter, melted plus extra for greasing
  • 4 Cavendish bananas
  • 125g blueberries
  • Thick greek yoghurt, extra banana slices & honey to serve

Method

  1. Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
  2. Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
  3. Set the batter aside for 5 minutes.
  4. Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
  5. Grease 3 x 11cm ring moulds with spray oil and place into the pan.
  6. Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
  7. Press a few blueberries into each pancake then top with a few slices of banana.
  8. Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
  9. Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
  10. Serve warm topped with yoghurt, banana and a drizzle of honey.

Tips

  • Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
  • To reheat pancakes, place between baking paper and warm in a sandwich press.
  • If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
  • These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.

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Foodie Friday: Almond pancakes with strawberry compote

Ahead of Mother’s Day this weekend, Almonds Australia have created a healthy and delicious twist to a classic favourite for the perfect breakfast-in-bed treat for Aussie mums. Whip up these gluten-free almond pancakes with strawberry compote to show your mum how much you love her!

Ingredients

Strawberry compote

1 punnet strawberries

1⁄8 cup water

1 cinnamon stick or 1⁄2 teaspoon ground cinnamon

2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)

Pancakes

2⁄3 cup almond meal

2 eggs

1⁄4 cup milk

1⁄2 teaspoon vanilla bean paste or vanilla essence

2-3 tablespoons rice malt syrup, honey or brown sugar

Thickened cream or Greek yoghurt to serve

Method

Strawberry compote

  1. Wash and hull strawberries and cut in half.
  2. Place in a small saucepan with water and cinnamon and bring to the boil.
  3. Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
  4. Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking.

Pancakes

  1. In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
  2. Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes.
  3. Repeat with rest of the mixture.

To serve…

Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately.

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Foodie Friday: Spelt crepes with mulled wine poached pears

foodie friday logo

This week’s recipe is by Jennifer Jenner, photographer, stylist and commercial recipe developer. She blogs unprocessed, allergy-friendly recipes with a creative twist over on 84th & 3rd.

Jennifer says: ” I am unapologetically addicted to brunch. There’s something so perfect about a meal that can be eaten any time from mid-morning well into the afternoon — and to me, brunch has always carried a relaxed connotation. The weather in Sydney at the moment is still unseasonably warm, however the gradually cooler evenings are a persistent reminder that winter is well on the way. There are few better ways to hide away from the cold than with hot mulled wine — and using it for brunch may be one of the best ideas I’ve had in ages!”

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Serves 4

Ingredients

For the crepes:
  • 1 1/2 cups almond milk (370ml)
  • 3/4 cup water (187ml)
  • 3 eggs
  • 3 tsp oil
  • 1 1/2 cups white spelt flour (165g)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
For the pears:
  • 4 firm pears
    1 cup red wine (250ml)
  • 1/2 cup orange juice (125ml)
  • 2 cups strong tea (500ml)
  • 1 cinnamon stick
  • 5 whole cloves
  • 5 black peppercorns
  • 1 slice fresh ginger
  • 2 Tbsp maple syrup (40ml)

Method

To make the crepe batter whisk together milk, water, eggs and oil. Add dry ingredients and whisk until smooth. Allow batter to rest while you make the pears.

Peel pears, cut in half and remove core. Place in a medium saucepan with all remaining ingredients (wine through syrup) and bring to the boil. Reduce heat to a very low simmer and cook for approximately 20 minutes until tender when pierced with the tip of a knife.

If you have time, cool pears in poaching liquid before removing – if not remove while hot – then bring poaching liquid back to the boil. Boil 20-30 minutes until syrupy and reduced to about 1 cup. Pour a spoonful or two of the syrup over the pears and strain the rest into a serving jug.

Preheat a crepe pan or non-stick skillet over medium-low heat and wipe with a lightly oiled paper towel. Pour in a scant 1/4 cup crepe batter and swirl pan to coat evenly. Cook 90 seconds, flip and cook a further 90 seconds. Repeat process until all batter has been used.

To serve, fold crepes in quarters and stack 3 or 4 on a plate. Top crepes with slices of poached pear, mulled wine syrup, and a dollop of yoghurt/coconut cream/ice cream/whipped ricotta if you wish.

Cook’s notes

  • Black tea or chai tea work well, but for a deeper red colour use a fruit tea that contains hibiscus flowers.
  • Wine can be substituted with an equal quantity of tea or fruit juice. If using juice you may want to reduce the maple syrup.
  • Pears and crepe batter can both be made in advance – reheat pears in syrup before serving, allow batter to sit at room temperature for 30 mins before cooking.

–Find Jennifer on Instagram (she often takes part in our #7vignettes challenge), Facebook and Snapchat.

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