Its been awhile since we tried a new Jamie Oliver recipe, but we pulled one out this past weekend.
We’ve figured out recently that Heather has a soy allergy, as well as a dairy allergy, so we’re having to reevaluate our eating at home quite a bit.
Do you know how many things have soy in them?? Almost everything!
The pancake mix we had in our cupboard has soy so that was an automatic ‘no’ on Saturday morning. And while the homemade Jamie Oliver pancakes have milk in them, in a cooked form, the dairy allergy isn’t quite as prominent. Still, in order to be safe, Heather only had a small pancake, but I feel much better knowing that if she wants to have a pancake the Jamie Oliver is a much safer bet than the kind out of a box.
Not only were these pancakes a million times better than the box kind, they’re really easy to make and have minimal ingredients, which is healthier for us in the long run.
We tried the coconut banana yogurt and mango topping that Jamie suggested and it was fabulous. I ate the leftovers cold with organic apricot jam later that night and they were just as good.
Recipe below the photo!
Jamie Oliver’s One-Cup Pancakes, Tropical Yogurt, and Mango
For the flavored yogurt:
2 ripe bananas
a handful of unsweetened shredded coconut
1 cup natural yogurt
For the pancakes:
1 egg, preferably free-range
1 cup all-purpose flour
1 cup of milk
1 teaspoon baking powder
2 ripe mangoes
2 tablespoons butter
Peel your bananas, put them into a large bowl, and mash them with a fork. Ad the coconut and and yogurt and mix well. Put to one side until needed and start on your pancakes.
Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of salt. Whisk everything together until you’ve got a lovely, smooth, batter.
Slice the mangoes away from their pits, score the flesh across, and push outward so you can slice it off these skin to give you diced mangoes.
Put a large frying pan on medium heat and add some butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake–they’re kind of small so you can cook more than one at a time. cook for 1 to 2 minutes and use a turner to flip them over when they start to brown at the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with a paper towel, add the rest of the butter, and start again. Keep going until all the butter is used up.
Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango, and a wedge of lime for squeezing over.