These little discs of deliciousness have been a lazy weekend breakfast staple for a long, long time. And now that I have some ankle biters to feed these go down really well as either a snack, healthy nibble on the go or a tasty accompaniment to their breakfast or mine.
They freeze really well, so when I have some spare time (sorry, what’s that with kids around?) usually at 9pm when there’s rubbish on TV then I whip out the blender and the frying pan and get on with the cathartic practice of flipping crumpets. Yes, my life is that exciting!
So whether you’re making these for yourself or your loved ones, be sure to always have a stash in the freezer that you can just zap in the toaster to defrost as they disappear like hot cakes… Or, hot crumpets. Well, you get my drift.
- 2 bananas
- 3 eggs
- 1/2 cup nut butter (I prefer almond butter, but you can try any type you like)
- 2 tsp cinnamon
- 2 Tbl honey (Exclude if your baby is under a year old)
- 2 Tbl almond flour (you can leave the almond flour out, but I think it gives a great "cakey" consistency)
- 2 Tbl butter, melted
– Blitz all ingredients together in a blender till smooth and becomes a traditional batter consistency.
– Heat a large non-stick frying pan and spray with olive oil-based cooking spray. I find it works better than butter and oil which always makes your first batch a flop.
– Plop spoonfuls of batter into the pan and leave to cook till little bubbles start to appear over the surface. Then flip them over carefully. Keep a watchful eye that they don’t over-cook as the oil in the nut butter makes them prone to burning quickly.
– Once you have a whole pile add some butter or drizzle of coconut oil. Maybe even a sprinkle of cinnamon, berries, whipped cream… whatever tickles your breakfast fancy…