After posting several pictures of pancakes with various toppings on my instagram story, the amount of times I got asked to post a recipe for them was overwhelming. Considering that I usually use my blender in order to make the pancake batter, which takes no more than a couple minutes, this recipe is way too EASY and SIMPLE, for how DELICIOUS and NUTRITIOUS it is!
Pancakes are such a delicious breakfast if you have an extra 10 minutes to spare in the morning. I basically use the same ingredients as I would when making porridge. Eating fluffy pancakes for breakfast is so satisfying and it helps me start my day off in a positive and energised mood, due to the vital nutritional ingredients they contain! I’ve listed the benefits of some of the ingredients used below.
The consistency of the pancakes can be adjusted according to your preference, so add more oats, or coconut milk if you want your pancakes thicker, or thiner- respectively.
• 1 cup oat flour (Blend up rolled/jumbo oats)
• 1 cup plat milk (I used coconut milk, but any other plant based milk works just as well)
• 1 medium-large ripe banana (make sure it’s spotty) *
• 1 Flax Egg- (2 heaped tbsp. ground flax seeds, 4 tbsp. lukewarm water →let it sit for 5′)
• 1 heaped tsp baking powder
• 2 tbsp. coconut sugar/ vanilla extract (optional- if batter isn’t sweet enough for your liking)
1. Blend up all the ingredients
2. Let the mixture sit for 5 minutes, allowing the flax seeds to bind the mixture
3. Meanwhile, heat up a pan on medium-high.
4. Add a couple tbsps of coconut oil the pan it if you don’t have a non-stick pan.
5. Pour the pancake mixture into the pan, in small doses as it will spread out when heated.
6. Flip them over when they start to bubble ontop and serve with toppings of choice!
– You can add any spices into the blender in order to alter the flavour of the pancakes, so in the past I’ve added coconut sugar for extra sweetness, cinnamon, cacao powder (for chocolate pancakes), ginger (for gingerbread pancakes), coconut shreddings, or even ground up nuts!
– My toppings this time round consisted of bananas, jam, mixed berries, and i later added granola on-top.
– Other options for toppings that I enjoy adding to pancakes include coconut yoghurt with syrup and berries, peanut butter, chocolate sauce, or whatever fruit and spreads I have lying around the house.
.. Also, can i just point out how adorable this plate is 💞
OATS- Oats are a whole grain food, scientifically known as Avena Sativa – providing a good source of carbs and fibre. Oats contain a soluble fibre called beta-glucan, which helps you feeling satisfied for longer as it provides your body with slow digesting carbohydrates that consistently release energy and glucose to your body throughout the morning. Therefore, you’ll feel more satisfied and energised! As a result of beta-glucan, oats don’t spike your blood sugar levels and are therefore beneficial for anyone who wants to lower their cholesterol, improve insulin sensitivity,
Below is a list of some of the key nutrients found in oats, along with the daily recommended intake percentages per 1 cup (~160g)
Manganese: 382% of the RDI.
Phosphorus: 105% of the RDI.
Magnesium: 139% of the RDI.
Copper: 71% of the RDI.
Iron: 41% of the RDI.
Zinc: 64% of the RDI.
Folate: 13% of the RDI.
Omega 6: 36% of the RDI.
Protein: 35% of the RDI.
Vitamin B1 (thiamin): 73% of the RDI.
Vitamin B5 (pantothenic acid): 22% of the RDI.
Also includes smaller amounts of calcium, potassium, vitamin B6, and vitamin B3.
I love adding flax seeds to recipes as they effectively replace the egg in most non vegan recipes and act as an amazing binding ingredient. If you’re ever in need of replacing an egg when baking, just combine 2 tbsp of flax seeds, with 5 tbsp of lukewarm water and let it sit for 5-10 minutes to create the gooey consistency. The same method can be used with chia seeds for binding purposes. They also add hearty nut flavour to mixtures, which is absolutely delicious.
Flax seeds are high-fiber Super Foods, with amazing levels of omega-3, essential fatty acids, also described as “good fats,” which have been proven to have positive health benefits, such as reducing the risk of heart disease and diabetes. Flax Seeds also contain both soluble and insoluble fibres, along with high levels of lignants that are antioxidants, which improve and support our immune system through the power of plant estrogen.
Below is a list of some of the key nutrients found in just 2tbsp of ground flax seeds
Omega 3: 290% of the RDI.
Vitamin B1 (thiamin): 21% of the RDI.
Copper: 19% of the RDI.
Magnesium: 18% of the RDI.
Phosphorus: 13% of the RDI.
Protein: 7% of the RDI.
* It’s best to consume your bananas when they’re very ripe / spotty because:
1) They’re easier to digest: Their resistant starch changes to simple sugars when ripe.
– Riper bananas cause less bloating and gas compared to unripe ones.
2) Bananas also have higher levels of antioxidants the riper they are.
3) They produce a substance called TNF (Tumor Necrosis Factor) when spotty, which means that they have higher doses of This anti-cancer qualities as they combat abnormal cells.
4) The higher its immunity enhancement qualities will be.
5) The riper, the sweeter and softer a banana is so it will taste better- most people who don’t like bananas are probably used to eating them when they’re still quite firm, which means they’re more bitter and starchy as opposed to sweet!
More pictures from when I used the same recipe in the past: