Ri Ri's Pancakes Three Ways

Pancake Tuesday is soon approaching and in case it hasn't become quiet obvious just yet I LOVE PANCAKES.I always have a craving at the weekends for a beautiful stack of 'Yumminess' and often fail to find cafes or restaurants in my area that even make pancakes or in the case that they do, they just don't hit the spot for me.

So of course I have taken it upon myself to try and perfect some recipes. I love experimenting with flavors and toppings. However I still appreciate the classics.

Weather you are gluten intolerant or vegan, there will always be a pancake recipe that is just right for you.

Once you have the pancake recipe down to a tee the most exciting task is creating the perfect filling. I love experimenting with nutella, berries, bananas and peanut butter of course.

BANANA OAT PANCAKES

These easy flourless and sugar free pancakes are filling, fluffy and can be made in minutes for the perfect breakfast. ( recipe serves 2)

• 2 bananas
• 2 eggs 
• 100g of rolled oats 
• 100ml of almond milk 

• In a blender add peeled bananas, eggs, oats and milk
• Blend until mixture is smooth as you want and allow it to stand for 10 minutes 
• Heat a non stick frying pan on a medium heat
• Fry spoonfuls of the batter in coconut oil until golden brown on both sides 
• Serve with your selection of toppings 

BLUEBERRY OAT PANCAKES 

I love blueberries, they are sweet, good for the brain and skin and are perfect to make pancakes that little bit extra special. (recipe serves 2)

• 1 banana 
• 1 egg 
• 100g of rolled oats 
• 1 pot of Glenisk blueberry protein yogurt (100g) 
• 75g of fresh blueberries plus more for serving 

• In a blender add peeled banana, eggs, oats and yogurt. 
• Blend until the mixture is as smooth as you want it and allow to stand for 10 minutes 
• Heat a non stick frying pan on a medium heat 
• Place a spoon of the batter on the pan and place blueberries within the batter. 
• Fry the batter on both sides until golden brown 
• Serve with your selection of topping 

Of course either of the above recipes can be gluten free if you substitute the rolled oats for a gluten free roll oats option. However those who would prefer a gluten free recipe that is oat free I have of course got you covered. 

GLUTEN FREE, DAIRY FREE, EGG FREE PANCAKES 

For those of you who are gluten intolerant or vegan I have you covered with this Quinoa Pancake recipe. (recipe serves 2)

• 100ml of almond milk 
• 50g of uncooked quinoa
• 2 tablespoons of chia seeds 
• 6 tablespoons of water 
• 1 tablespoon of cinnamon 
• 1/2 tablespoon of baking powder 
• 1 tablespoon of honey 

• Begin by cooking the quinoa. Add to a pot of water. 1 part quinoa to 1.25 oart water will give you the perfect texture. Simmer until the water is fully absorbed and set aside to cool.
• Now time to prepare the chia eggs. Grind the chia seeds or you can used the milled version if you prefer. add to the water and leave for 10 minutes after mixing 
• In a blender grind the quinoa down to a flour form. add the baking powder and cinnamon and blend. 
• To this mixture add the almond milk and the chia mixture and mix.
• Place a spoonful of batter on the pan and fry with coconut oil until golden brown on both sides. 
• Serve with you choice of toppings 

So there you have it. Three pancake recipes to try this pancake day. I like to use toppings such as berries, bananas, honey, chia seeds, quinola, glenisks protein yogurt, nutella, and of course some merdian peanut butter. However don't be afraid to experiment with your own toppings. 

Hope you all have a HAPPY PANCAKE TUESDAY!

Until next time.

Riadh X