In the past my husband Howard and I would have ordered a takeaway on a Saturday night. Although, since I gave up sugar and processed foods and discovering a gluten allergy we no longer order takeaways. So instead I enjoy trying to make a healthy alternative.
At the weekends I enjoy spending time in the kitchen inventing new recipes that my family and I can eat together. As I have mentioned before I feel like the nutty inventor when I invent a new recipe for us to eat. It gives me such a buzz and that’s why I write this blog too.
Howard had been asking me for such a long time to make an alternative to Peshwari naan. When we did order an Indian takeaway this would be the one item he would always order. So when I thought of these pancakes it felt like a eureka moment. Then we tasted them and my nutty inventor was overjoyed. They were sweet and delicious. Perfect for a weekend breakfast.
- Large mixing bowl
- Measuring jug
- Blender or nutribullet
- Large stirring spoon
- Ice cream scoop or small ladle
- Frying pan
- Plastic brush
- Fish slice
- Gluten free porridge oats or spelt flour x 200g
- Ground almonds x 100g
- Desiccated coconut x 100g
- Raisins x 50g
- Baking powder x 1 tsp
- Cinnamon x 1 tsp
- Salt x 1 pinch
- Milk (of your choice) x 200 mls plus extra if necessary
- Coconut oil
- Honey or maple syrup to serve
- Start by weighing and measuring your ingredients.
- Put the porridge oats into the blender/nutribullet and blend.
- Transfer them into the mixing bowl.
- Add in the ground almonds, desiccated coconut, raisins, baking powder and cinnamon.
- Mix these ingredients together.
- Peel the bananas and roughly break up.
- Place the bananas into the blender/nutribullet and pour in the milk.
- Blend these ingredients together.
- Pour the blender ingredients onto the bowl ones and stir together until all the ingredients are wet.
- Normally, I make the mix the night before and store in the fridge overnight.
- In the morning or immediately after making the mix, if cooking now, fold in the raspberries.
- Put the frying pan on a high heat and add coconut oil to the pan.
- Next I take an ice cream scoop or small ladle full of the mixture and put it into the hot pan.
- Once the outside of the pancake starts to cook, turn it over.
- Repeat this process until all the mix is used adding more coconut oil if necessary.
- Serve with honey and enjoy.
Peshwari Pancakes smell amazing but they taste even better. The best part about making these pancakes is that all of the ingredients are freezable. So any leftover batter or pancakes can be frozen and defrosted to eat at a later point. However you decide to eat this breakfast, as always, enjoy.
What breakfasts are your favourites? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx