Welcome to the Empty Kitchen, your one and only guide to the easiest and simplest recipes out there! Use this series as an opportunity to test out your skills in the kitchen and you’ll see, it ain’t that scary…
These are perfect to make when you have some extra time in the morning to savour breakfast. You’ll feel better about yourself for not using a premade mix and they still only take a few minutes to make.
I used blackberries, but they’d be equally delicious with strawberries, blueberries or any other type.
They’re pretty dense and kept me full for a long time.
Usually pancakes take just a little over a minute to cook on each side, but since these turn out a bit thicker, you might have to cook them a tad longer. Make sure the heat is on low to medium so the outsides don’t burn.
These are also vegan (I used almond milk) and adapted from Love & Lemons.
The recipe makes 2 servings. Or pile up a nice stack for yourself. No judgement.
- 1 ripe banana
- 1/2 cup berries
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- Mix banana, milk and vanilla in a blender.
- In a separate bowl, mix the flour, baking powder, cinnamon and salt.
- Pour the mix from the blender into the bowl of dry ingredients and combine. Stir in the berries gently. Add a bit more milk if the batter seems too thick.
- Oil a medium-large skillet (I used coconut oil) over medium heat. Pour pancake batter into pan in 1/4 cup size batches (or just measure by eye). When bubbles start to form and leave small holes in the batter, flip over.
- Let cook for about another minute (or longer on low heat) then transfer onto a plate.
- Top with more berries, maybe some more banana slices and maple syrup!
About Kelly Duval
Born in Montreal, Kelly is a recent English Literature and Creative Writing graduate. Perpetually dreaming of delicious food, searching for fluffy animals and hoarding notebooks.