A quick on the go snack that are sweet and delicious to bring to your next picnic!
This egg and sugar free pancake is great to serve as breakfast to start your day! If you have an upcoming outing this weekend, consider making this pancake to bring along as a healthy snack for your little one.
I make pancakes for my children at least twice a week. I’m trying to give them a variety of foods so they can taste different food flavours and develop a healthy eating habits at young age. My pancake recipes includes mango pancake, raspberry pancakes and vegetables pancake . So far, my children love it all!
Today I’m going to try to add a spice in my pancake. The spice that I’m using in this recipe is Nutmeg. One of my favourite spices that I used quite often in cooking and baking. I like the sweet and pungent fragrance from nutmeg. I remembered the first nutmeg snack that I tried when I was still a kid was a preserved nutmeg slice that was very popular in my hometown Penang, Malaysia. I never know what type of fruits or seed it was. Not until I learned how to cook, I realised this powerful seed can be used in many dishes; both sweet and savoury.
To make this nutmeg pancake, I’m using 6 simple ingredients without eggs. So to say, this is a vegetarian pancake. These ingredients include banana, plain Greek yogurt, baby formula (any type of milk), self-raising flour, nutmeg powder and chia seeds and oh yes a bit of oil.
This recipe can make 12 standard pancakes or 24 mini pancakes. I make a combination of 9 standard size for me and my husband and 10 mini size for my boys so everyone is happy!
|Preparation Time : 5 minutes||Cooking Time : 10 minutes||Serve : 3|
– 1 banana, riped
– 1/2 cup plain yogurt
– 1/2 cup milk + 3 tbsp milk
– 1 cup self-raising flour
– 1/4 tsp nutmeg powder
– 1 tsp chia seeds
– 1 tbsp olive oil
- In a bowl, mash the banana. Add yogurt, milk, nutmeg and chis seeds and mix it well.
- Add flour and incorporate batter until well combined with no lump. Add oil into the batter and stir well.
- Heat up a non stick pan, pour a spoonful of batter to make the mini pancake or 2 spoonful to make the standard size pancake.
- cook on a low medium heat for about 1-2 minutes on each side until you see bubbles appear on the surface. Flip to the other side and cook for another 1-2 minutes until cooked through. Transfer the pancakes to a plate and repeat with remaining mixture. I make 3 batches in this recipe.
- Serve warm with fruits and maple syrup or ice cream if desired.
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!