Tuesday, 17 February 2015

Super-easy pancakes and berry nicecream

super-easy pancakes and berry nicecream 

Celebrating pancake day is as easy as pie! These pancakes only have 2/3 ingredients, and the nicecream is just bananas, soya milk and raspberries!

Makes 5-6 pancakes and 3 scoops of nicecream 

For the pancakes:

1/2 cup plain flour
1/2 cup wholemeal flour
1.5 cups of soya milk - or any other non dairy milk
3 tablespoons of oil (I used olive as it's unsaturated)

For the nicecream:

1 chopped and frozen banana 
1 handful of frozen raspberries (cheaper than fresh anyway!)
a splash of soya milk 

1. Chop the bananas into slices, and lay across a tray or some foil. Pop into the freezer and leave for a few hours, or ideally overnight

2. Whisk all of the pancake ingredients together - if your milk wasn't cold, you might want to pop the batter in the fridge for 5 minutes to chill it down

3. Pop a non-stick frying pan on a medium heat, and add a little bit of oil. If you have any kitchen roll, you can wipe the oil around the pan so it's all covered without being too oily. 

4. Use either a measuring cup, or a jug to pour a bit of the batter in your pan. Pull the pan away from the heat, and roll the pan around, so that the batter spreads out more. 

5. When you can see bubbles on the pan and you give the pan a shake and it can peel away, either flip it with a delightful flick of your wrist (or using a spatula)

6. I keep my plate in a very cool oven (max 50C) so I can pop the pancakes on it when they're ready so they don't cool down. 

7. Once you've finished making your pancakes, add your frozen banana pieces and your raspberries to a mixer (I have a nutribullet). Add a splash of soya milk to help it all smush together. You might have to shake your mixer about a bit. 

8. SERVE! I like to pop my nicecream on top of my pancakes, but serve it however you like

Have you tried nicecream? What flavours would you like to make?

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