Sunday mornings are the best. You can sleep in a bit, you have time for a lazy coffee, and time to make an epic breakfast.
Imagine – pancakes. With jam, yogurt and fresh fruit. You gather around the table still in your PJ’s and you dive in. Perfect morning.
That’s a great picture, but at best, this kind of scenario is available only once a week.
What about the remaining 6 days?
I believe great breakfasts with yummy pancakes can happen every day. All you need is a bit of planning. And you can have pancakes for a weekday breakfast as well.
I’m serious. Pancakes don’t have to be only a weekend thing.
So, what’s the secret to weekday pancake breakfast?
Make your pancakes ahead of time, store a big batch in a fridge and just heat them up in the morning.
I have this pancake recipe I’ve been making for years now. It delivers delicious pancakes that are incredible when fresh and just as incredible after few days.
In the morning I toast these bad boys and serve them along with jam, fresh fruit, yogurt, granola, toasted seeds, and peanut butter. Everyone can top their pancakes with whatever they feel like.
But to be honest they are just as delicious on their own. If you are super pressed for time just grab few from the fridge and be on your way.
It’s that easy.
I even tested for how long they keep in the fridge, to see for how many days in advance I could make these pancakes.
And the result is they keep in the fridge for up to a week. So if you are really into pancakes you could make a batch for a whole week 🙂
Imagine how easy your breakfast could be if you made a batch of these pancakes one evening.
- 4-5 bananas (540g peeled)
- 5 eggs
- 1 tablespoon of coconut oil - melted
- 2-3 teaspoons of cinnamon (optional)
- 1½ teaspoon of baking powder
- 1¼ cup / 218g of buckwheat flour
- 5 tablespoons / 50g of sunflower seeds
- 1 cup / 125g of frozen blueberries
- To serve: yogurt, fresh fruit, jam, granola, toasted seeds, peanut butter
- Peel and add bananas to a bowl. Mash with a fork or potato masher.
- Crack in the eggs to the mashed bananas. Add cinnamon, melted coconut oil and baking powder. Whisk until well combined and frothy.
- Add buckwheat flour to the mixture and gently mix it in.
- Add sunflower seeds and blueberries to the batter. Fold them in.
- Heat a good non-stick pan on medium heat.
- Add 1 tablespoon of batter per pancake to the pan. Cook the pancakes for 4-5 minutes on one side, flip the pancakes and cook for another 2-3 minute on the other side.
- **Store cooled pancakes in the fridge for up to a week.
- **In the morning toast the pancakes in the toaster and serve with yogurt, fresh fruit, jam, granola, toasted seeds, peanut butter.