Leaves are still on the trees, the sun is shining and still gives us long warm days, I haven’t got out my jacket yet- not even a light one – still, there is something changing in the air.
Mornings are crispier, school have started, I enjoy spending a little more time in the kitchen.
It’s time to brush up on a recipe that I love so much: pancakes, Gwyneth Paltrow’s style.
I have bought her book “It’s All Good” some years ago and go immediately hooked with the ingredients she uses to cook these light, healthy and soft pancakes.
I adjusted it a bit so that it best meets our tastes better, in terms of flour and types of milk.
For a family of four:
300 ml oat/rice/almond milk
1 tablespoon freshly squeezed lemon
1 tablespoon vegetable oil
1 tablespoon maple syrup (the darker, the less refined)
60 gr of rice flour (or almond, chestnut, white spelt..)
180 gr wholegrain flour or buckwheat
(sometimes I just use 240 gr of the flour I have/prefer)
1 teaspoon baking soda
half teaspoon sea salt
2 bananas, sliced or smashed.
Heat up a pan with a veil of butter or coconut oil.
If you have an ice cream scooper, use it for filling it up with the mixture otherwise another kitchen tool will do.
Cook over medium heat until you see little bubbles forming on the cake.
Turn the cake and cook for another couple of minutes.
If this is a weekend treat, you have time to prep everything super fresh.
If you want to enjoy this recipe during the week, you can do it too: I make the pancakes the night before and just heat them up a bit on the stove to savour them warm.
You can enjoy them as you prefer just remember you have used bananas already so you can easily keep the sugars down. I used only a drop of yacon syrup.
I love my pancakes with a rhubarb and vanilla goat yoghurt and a tasty yellow pear sprinkled with cinnamon.
And that is all for today, I hope you will enjoy this recipe as much as we enjoy it ourselves.