I love the flavours of Hummingbird cake and it's just as tasty in pancake style!
I won't go on too much about these pancakes or the origin of the Hummingbird cake that is so deeply loved in the more Southern States of the US, but if you've not heard of it you should absolutely give these pancakes a go as a small taster. Banana, pineapple, pecans, cinnamon. A wonderful combination of flavours that I was excited to try altogether as I enjoy them all individually. Plus I love a new pancake recipe, and this one is super simple.
If you love pancakes....
Check out my other recipes for more inspiration!
Cinnamon Pancakes with Caramelised Apples
Chocolate Pancakes with Chocolate Sauce
Lemon and Poppyseed Pancakes
Cook: 10 minutes
Serves: 10 pancakes
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.
2 tbsp Chia seeds
60g Oats
100ml Soya milk + 2 tbsps of water
2 tbsp Plain flour
1 heaped tsp Cinnamon
I tbsp Maple syrup + more for on top
6 rings from canned Pineapple
2-3 tbsp Pecans chopped
✿Heat up a large non-stick pan and drizzle a little oil. Once warm, add a couple of tbsp of the pancake batter to the pan in a circle to create one pancake. Do this again to make more pancakes in the pan depending on the size - I did 3 at a time.
✿When you see bubbles starting to appear on the surface of each pancake, you can then flip it to cook on the other side. It should be 2-3 minutes per side. Then remove from the pan, put on a plate and repeat with the rest of the pancake batter.
✿The next step you can do at the same time as your pancakes, or before, or after. I did it after so I could use the same frying pan.. I don't know if this method is correct but it's how I do it and they come out so nicely.
✿Chop up the pineapple slices into small cubes, and to the pan with a little more oil. Fry for about 2 minutes soaking up the oil then cover with a lid for a few minutes to steam. Every now and then give the pineapple a stir and a splash of water. ✿When they are all starting to brown (not burn) this is good, keep frying for a few more minutes until they have a nice golden colour then remove from the heat.
✿Stack your pancakes, add the pineapple cubes, the crushed pecans and a drizzle more of maple syrup. Best eaten when fresh but you can keep any leftovers in an airtight container in the fridge for an extra day or 2. Enjoy!
Check out my other recipes for more inspiration!
Cinnamon Pancakes with Caramelised Apples
Chocolate Pancakes with Chocolate Sauce
Lemon and Poppyseed Pancakes
Recipe
Prep: 5 minutesCook: 10 minutes
Serves: 10 pancakes
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.
Ingredients
1 Banana2 tbsp Chia seeds
60g Oats
100ml Soya milk + 2 tbsps of water
2 tbsp Plain flour
1 heaped tsp Cinnamon
I tbsp Maple syrup + more for on top
6 rings from canned Pineapple
2-3 tbsp Pecans chopped
 |
 |
Method
✿In a blender or food processor, add all ingredients for the pancakes except the pineapple and pecans. Blend until you have a smooth consistency. Add more water if the batter is too thick which may give you less pancakes.✿Heat up a large non-stick pan and drizzle a little oil. Once warm, add a couple of tbsp of the pancake batter to the pan in a circle to create one pancake. Do this again to make more pancakes in the pan depending on the size - I did 3 at a time.
✿When you see bubbles starting to appear on the surface of each pancake, you can then flip it to cook on the other side. It should be 2-3 minutes per side. Then remove from the pan, put on a plate and repeat with the rest of the pancake batter.
✿The next step you can do at the same time as your pancakes, or before, or after. I did it after so I could use the same frying pan.. I don't know if this method is correct but it's how I do it and they come out so nicely.
✿Chop up the pineapple slices into small cubes, and to the pan with a little more oil. Fry for about 2 minutes soaking up the oil then cover with a lid for a few minutes to steam. Every now and then give the pineapple a stir and a splash of water. ✿When they are all starting to brown (not burn) this is good, keep frying for a few more minutes until they have a nice golden colour then remove from the heat.
✿Stack your pancakes, add the pineapple cubes, the crushed pecans and a drizzle more of maple syrup. Best eaten when fresh but you can keep any leftovers in an airtight container in the fridge for an extra day or 2. Enjoy!
Christina
xx
The pancake recipe you mentioned above seems tasty and nutritious, I also tried this recipe for my family and all enjoyed it very well. Ingredients you have used to make it provide a nutritional value to it. Very easy and simple to prepare and less time-consuming. I will add this pancake to my breakfast list. Thank you so much for sharing the Hummingbird pancake recipe with us. To taste more delicious pancakes, visit martabak manis in Singapore .
ReplyDelete