Salted caramel? Good… Banana? Good… Pancakes? Good… What have you got to lose?
I’ve never been a huge pancake eater; I regularly see them popping up on my Instagram feed, perfectly styled with amazing toppings. I have always associated pancakes with dessert, they are something I tend to eat once a year on Shrove Tuesday. As I have recently started to change my lifestyle and the way I eat to help manage my PCOS symptoms, I have also started trying new recipes, and banana and caramel pancakes are one I am so on board with.
I struggle with breakfast; I like my sleep and I often start my day with nothing but a coffee. I usually lack the appetite (and the energy) to make myself a healthy, fulfilling breakfast. I’m not a cereal fan, porridge I have to be in the mood for, and with a low-carb diet, I’d rather use my carbs for something super tasty instead of a couple of slices of toast. I found a recipe for banana pancakes and really enjoyed them; they were a combination of egg and banana, but in my husband’s opinion, they tasted like a banana omelette. I must admit, the texture was very much that of an omelette, and I missed the sweet taste that you usually get with a pancake; the dash of vanilla essence wasn’t quite cutting it. So, I mixed up the recipe, I changed the ratios and added some ingredients, and voila, may I present to you banana and caramel pancakes that don’t resemble frittatas!
I’ve added ingredients such as oat milk and salted caramel flavoured protein powder (this isn’t a must!), but you can change this of course and use any milk alternative you please. You can use cows milk if you wish, but I would advise using whole milk if you are wanting to keep these high in fat. You can change the protein powder to coconut flour or another flour alternative, however, I would recommend coconut flour on the basis it’s ideal for a low carb lifestyle. Coconut flour is low in carbohydrates, cheaper than other alternatives, high in fibre and it is also a great absorbent. Flours such as almond flour do not work as well as it isn’t as absorbent.
Do you like the sound of these? Try them out, switch up your toppings, and tag me in your pictures on Instagram! Enjoy! x
1 ripe banana
40g salted caramel protein powder (You can change this to 40g coconut flour!)
2 tsp salted caramel flavouring (I use Asda’s own – 75p, bargain!)
50ml oat milk
1tbsp coconut oil
Handful of raspberries
Handful of blueberries
Yoghurt (I use Fage 5% fat!)
- In a bowl, place your peeled banana and mash wish a fork (or a potato masher, either works!)
- Crack two eggs into the bowl and mix the eggs and banana until a mushy mixture is in the bottom of your bowl.
- Add your salted caramel protein powder, or your coconut flour (sift the flour for a smoother texture), the vanilla or caramel essence, and your milk, whisking them together to form a thick mixture.
- Pre-heat the pan on a medium heat, and allow the coconut oil to heat.
- Add ¼ of the mixture to the pan (1/4 of the mixture will make one pancake), and allow to cook for 60 – 90 seconds on each side.
- Once you’ve cooked your pancakes, top with a dollop of yoghurt, and add raspberries, blueberries and banana (or whatever fruit you want!). If you’re feeling fancy, you could even add some dark chocolate chips on top. Spoil yourself!