Paisley Park Pancake Recipes

Sweet Potato, Banana and Chia Pancakes

 

Children at our Leichhardt Early Learning Centre enjoyed making these pancakes for Pancake Day!  Try making these healthy snacks at home … they’re easy!

Ingredients

2 bananas
2 eggs
1/2 teaspoon Baking Powder
1/2 cup sweet potato mash
1 tablespoon of Chia seeds
Coconut oil (for cooking)
¼ cup corn flour

Method

1. In a large bowl mash bananas with a fork.
3. In a small bowl whisk the eggs and add them in with the banana.
4. Add the baking powder, corn flour, chia seeds and sweet potato mash and mix.
5. Heat coconut oil on frying pan
6. Scoop the mixture onto the frying pan and flip when ready.
7. Serve with any of your favourite toppings or eat as is!

Wholemeal banana and blueberry Pancakes

Ingredients

1 cup whole wheat flour
1/2 cup wholemeal all-purpose flour
2 tablespoons sugar
2 tablespoons of baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup low fat milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1 – 1/2 cups fresh or frozen blueberries
Maple syrup (optional)

Method

1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and sliced bananas if desired.

Freeze option:Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

Makes: 14 pancakes.

Note: If using frozen blueberries, do not thaw

We hope you love making these recipes as much as our children did!

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