Chocolate, peanut butter & banana
Prepare a warm batch of pancakes using your preferred pancake recipes or a ready-made pack of sweet pancakes.
Mix the peanut butter with the icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with the banana. Fold up and sprinkle with a few chopped peanuts, if you like.
Recipe from BBC Good Food.
Sweet Potato Pancakes
1. Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces. Steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
2. Place the potato in a blender with the oat milk, flour, honey and cinnamon, and blend for 30 seconds or so, until the mixture is totally smooth.
3. Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about two tablespoons worth of batter in it.
4. Use a spoon to shape the batter into a circle, then allow it to cook for two or three minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
5. Continue until you’ve used up all the batter.
Recipe from Deliciously Ella
2 tbsp olive oil
1 onion, chopped
1 small cauliflower, cut into small florets
410g can chickpeas, drained and rinsed
400g jar arrabbiata tomato sauce (we used Loyd Grossman)
3 tbsp chopped fresh coriander
150g tub low-fat natural yogurt
50g baby spinach leaves
1. Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.
2. Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.
3. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heat.
4. Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.