mini banana pancakes with berries
Czy istnieje lepsze śniadanie niż puszyste naleśniki z owocami? Te tradycyjne goszczą na naszych stołach co najmniej raz w tygodniu. Czy zdążyliście już jednak poznać ich nieco odmienną wersję, wymagającą jedynie trzech składników i niesamowicie prostą do przygotowania? Przedstawiamy przepis na bezglutenowe pancakes z banana, jaj i płatków jaglanych! Ich wykonanie zajmuje tylko kilka minut, podczas których wyczarujemy pyszne śniadanie w postaci jeszcze parujących placuszków z lekko kwaskowatym smakiem truskawek i borówek, polanych syropem klonowym... chyba nie musimy Was dłużej zachęcać? :)
Is there anything better than pancakes for breakfast? Those traditional ones appear on our tables at least once a week. But are you familiar with their gluten-free version that requires only three ingredients and is incredibly easy to make? Here goes the recipe for mini pancakes made only from bananas, eggs and millet flakes! You can prepare them in just a couple of minutes after which you can enjoy their exceptional taste. You can add some seasonal fruits and pour a bit of maple syrup over the top... Can you taste them already? :)
Składniki (na około 12 małych pancakes):
2 dojrzałe banany
4 całe jaja
trochę mniej niż pół szklanki płatków jaglanych
opcjonalnie:
łyżeczka cynamonu
ekstrakt waniliowy
Banany obrać i zgnieść widelcem. Dodać jaja, lekko ubić, wsypać płatki jaglane i dokładnie wymieszać. Opcjonalnie możemy dodać cynamon i wanilię. Wsypać borówki, wymieszać. Na patelni rozgrzać olej kokosowy lub masło. Nakładać po łyżce-dwóch ciasta, formować okrągłe pancakes. Smażyć po dwóch stronach aż do zezłocenia. Podawać na ciepło z ulubionymi dodatkami.
Ingredients (for about 12 small pancakes):
2 ripe bananas
4 eggs
a little less than a cup of millet flakes
optional:
a teaspoon of ground cinnamon
vanilla extract
toppings: fruits of choice and maple syrup, although they also do taste delicious when topped with nutella, honey or simply jam.
Peel the bananas and mash them with a fork. Add the eggs, whisk them into the banana purée, then add the millet flakes and mix thoroughly. Optionally, you can now add vanilla and cinnamon. Pour in the blueberries and mix everything together. Melt some coconut oil (or butter) on a large pan. Form small pancakes, adding a spoon or two of the batter at the time. Cook on both sides until the edges look nice and golden. Serve when still warm, topped with your favorite extras.
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