Pancakes make everyone happy, isn’t it? I suppose they bring sweet memories – we always have them when we were kids, and they are such a treat that we associate pancakes with what we would make for ourselves or for people we love on weekends. The pillowy-fluffy texture combined with a burst of flavours from the toppings make us get excited to have pancake in the morning.

The question I always ask myself is how can I make something I enjoy eating be healthy, nutritious for my body and super quick and easy to make? After many many experiments and trial and error, here’s what I found, my best pancake recipe I keep in my back pocket – gluten-free, nutritious ingredients, super quick and easy to make under 5 minutes and here’s the recipe, you can thank me later 😉

Ingredients

• 1 egg (beaten)
• 1 banana (1/2 mashed in a bowl and 1/2 sliced into coins and set aside)
• 1 1/2 Tbs oat flour
• optional :
  • 1/2 tsp flaxseed
  • dash of organic cinnamon powder
  • pinch of pink Himalayan salt

Method

1. Mash 1/2 banana with a fork in a bowl. Then add the egg and beat well to mix.
2. Add oat flour and all the optional other dry ingredients. Fold in and mix with egg until form a thick sticky batter
3. Heat pan and spread butter* evenly on pan. Once you see the butter sizzles, this means the heat is ready to receive the batter.
4. Then pour the batter with a spoon to create small round pancakes. Add the sliced banana on top of the pancake and turn to high heat. Check the bottom of the pancakes and once it turns brown, flip the other side and turn down heat to low and cook for a quick 5-10 seconds and serve on plate.
5. Add your favourite toppings (blueberries, almond butter/peanut butter and sprinkle some pumpkin/ sunflower seeds are my favourite combos) and voila, enjoy!