In celebration of the holiday season, I decided to put a festive twist on one of my much-loved breakfast recipes to create this Santa Pancake!
I recently contributed this recipe to my lovely friend Samantha Sito's blog for her Bristmas series (Blogger + Christmas = Bristmas....get it?), and I couldn't help but repost it on here too. Christmas food is undoubtedly one of my favourite things about the holiday season so I took great pleasure in creating (and eating) this yummy St. Nick!
The great thing about this breakfast recipe is that it's refined sugar and flour free. In fact, it only uses 4 key ingredients and it's so quick and easy to whip together. Plus, it's a great opportunity to embrace your inner child - when the recipe says to play with your food, then it's absolutely acceptable to do just that.
If you're trying to stay healthy this Christmas, this is the perfect Christmas treat that won't sabotage your clean-eating plan but still tastes really good. You can simply play around with the toppings (or, use marshmallows for Santa's beard, if you're feeling really naughty!) and get creative in your efforts.
See how imaginative you can get – you could make a Santa, snowman, reindeer, Christmas tree…the possibilities are literally endless. Remember to tag me on Instagram too (@alicia_hq) as I’d love to see how creative and festive you can be!
Learn more about Samantha's 12 Days of Bristmas on her blog!
The Santa Pancake
- 1/2 cup rolled oats uncooked
- 3 eggs
- 1 banana
- 2 tsp baking powder
- 1/2 cup blueberries – fresh or frozen optional
- 9 large strawberries halved
- Plain Greek yoghurt
- 2 blueberries
- 1 raspberry
- Cacao nibs
- Peanut butter
- Mix the oats in a blender or food processor for 15 seconds, or until it resembles fine flour.
- Add the eggs, banana and baking powder, and blend.
- Pour the mixture into a large bowl, add the blueberries and if possible, leave to sit for 3-4 minutes. This allows the mixture to thicken slightly and I find they turn out much better.
- Heat a lightly oiled saucepan and add a scoop of mixture, enough to form a large pancake and a light layer of batter. Fry on each side for around 1 minute or until golden brown.
- Start by spreading a light layer of peanut butter across the top and bottom third of your pancake, under where the toppings will sit. Then, spread a layer of yoghurt on top, add the strawberries and finish off with the eyes, nose and mouth. Et voila!