I used to think I was a morning person. I now realise that I was a morning person because I only had myself to look after! Now with William to prioritise my lazy morning coffee whilst watching the news in my dressing gown is a distant memory! Mornings now are a bottle-washing, milk-making, baby- dressing rush before my husband leaves! One thing I’m not happy to rush though, is breakfast. I really enjoy sitting with Will, eating our breakfast together at the table, and as I’m soon returning to work I’m adamant about keeping this precious time together. To make this possible I have been experimenting with lots of recipes that are filling, delicious, family friendly, nutritious and above all quick to make!
These purple pancakes fit the bill- incredibly quick to make and lovely to sit and enjoy together. I say quick to make but there is one caveat; they rely on fruit compote/puree that I had already made and frozen. Since I began weaning Will I have kept a stash of pureed fruit in the freezer for adding to yoghurts, porridge, rice pudding and many other things. I freeze them in 50ml cubes in silicone trays to make them easy to remove and defrost. You could, however, use 50ml of a fruit purée pouch or jar if you preferred.
This makes 8 small pancakes, 4 for Will and 4 for me!
- Half a medium banana
- 1 egg
- 1 heaped Tbsp plain flour
- 50ml blueberry purée (you could substitute this for any purée you have, but they won’t be purple!)
- Half tsp cinnamon
- Butter or oil for frying
- Mash banana into bowl
- Defrost cube of purée in microwave if frozen then add to mixing bowl
- Mash banana and add to mixing bowl with purée
- Beat the egg and add this
- Sift the flour and cinnamon into the mixture and stir
- Heat frying pan and add butter or oil to stop the pancakes sticking. I use unsalted butter.
- Use a tablespoon to drop the batter into frying pan, flip after roughly 30 seconds.
This morning my son had these plain with strawberries while I enjoyed mine with some coconut yoghurt and strawberries.