A big thank you has to go to Jamie Oliver (Channel 4) for inspiring me to make this breakfast. He made it look so quick and easy to make, as well as looking really tasty and nutritious that with a couple of alterations I set about making it the very next day and was pleasantly surprised at just how delicious it was.
100g buckwheat flour (I used buckwheat instead of 200g wholewheat SR flour)
½ teaspoon baking powder (as I wasn’t using SR flour)
200g tub of cottage cheese
Bunch of spring onions, finely sliced
1 red chilli, finely sliced
340g tin of chickpeas (I used chickpeas instead of sweetcorn)
Salt and pepper
1 banana per person
1 rasher smoked bacon per person
Place all the ingredients except the banana(s) and bacon in a bowl and mix thoroughly to make a thick batter.
Heat a non-stick fry pan (no oil needed) and drop heaped tablespoons of the mixture into the pan. Spread out slightly. Cook over a low to medium heat for about five minutes. Once the pancakes have started to set and the underside is nicely browned, flip carefully over.
Slice the banana(s) lengthways and place flat side into the pan. Add the bacon to the fry pan. I sometimes pop the pancakes on a plate into a low oven to keep warm whilst finishing this dish. Carefully turn the bananas to cook on the rounded side. Turn the bacon.
Put the pancakes on a warmed plate. Serve with the caramelized banana and bacon. Top with a tablespoon of live yoghurt and a drizzle of maple syrup.
This recipe makes between six and eight pancakes (depending on size) but the batter will keep covered in the fridge for 2 or 3 days. Chilli for breakfast – works perfectly! The sweetness of the banana with the smokiness of the bacon and the savoury pancake really does make for a very tasty dish.