Indulge in a delicious and nutritious breakfast with Sami Clarke’s Breakfast Pancake Bowl. This recipe combines fluffy pancakes with fresh fruits, yogurt, and a drizzle of maple syrup for a delightful start to your day.
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
For the Toppings:
- 1 cup Greek yogurt (or plant-based yogurt)
- 1 banana, sliced
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granola
- 2 tablespoons maple syrup (or honey)
- Optional: Chopped nuts (almonds, walnuts) for extra crunch
- Optional: A sprinkle of cinnamon for added flavor
Instructions
Step 1: Prepare the Pancake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown. Remove from the skillet and keep warm. Repeat with the remaining batter.
Step 3: Assemble the Breakfast Bowl
- In a serving bowl, stack 2-3 pancakes on the bottom.
- Top the pancakes with a generous scoop of Greek yogurt.
- Arrange the sliced banana and mixed berries on top of the yogurt.
- Sprinkle gran
