Tue, 28 February 2017
The Happy Pear Happy Heart Pancakes
These are best made small as made large they are too hard to flip (makes approx 15 small pancakes).
INGREDIENTS
120g Wholewheat flour
½ tsp salt
250ml rice milk
1/3 ripe banana
4 teaspoons honey
1 tsp baking powder
1½ tsp tahini
Oil
INSTRUCTIONS
1. Blend all ingredients together in a blender or food processor until everything is smooth.
2. Cover a non stick pan/skillet with the lightest covering of oil imaginable - use a sheet of kitchen paper to mop up any extra oil! (melted coconut oil is a good option). Just so that your pancake won’t stick to the pan.
3. Put the pan on a high heat and give it a few minutes to heat up. We want a nice hot pan.
4. Pour in your pancake mixture (they work better as small pancakes) and leave them to cook for 3-4 minutes on each side. You’ll know when they’re done when they start to bubble a little and turn a little golden.
