Happy Pancake Day everyone!
This has always been one of my favourite days of the year, I just love pancakes! I could eat them breakfast, lunch and dinner everyday. They’re too good. The best news is that they taste just as good without the gluten, sugar & dairy, believe it or not!
This blend of oats, almonds and flax makes each pancake brilliantly thick with a perfectly warm, squishy middle – just like good american pancakes, while the addition of ripe banana to the batter also makes them deliciously sweet so you just need a drop of pure maple syrup for extra deliciousness! Topped with fresh blueberries, walnut pieces, sliced banana, strawberries and a little extra maple syrup they are just divine. My batch were all devoured in five minutes! They literally just melt in your mouth.
They’re super healthy too so now you can enjoy this awesome day of sweet indulgence without worrying about the consequences! The oats and almonds also mean they’re perfectly filling, so you really can’t eat a hundred – although considering how good they taste I’m sure you’ll want to!
This is also the easiest pancake recipe I’ve ever used, it takes literally five minutes to put together and each pancake turns out perfectly – even the first one, which is awesome!
Makes 4 large pancakes:
- 1 cup of gluten free oats
- 2/3 of a cup of ground almonds
- 1 cup of water
- ¼ of a cup of ground flaxseed
- 2 ripe bananas
- 2 tablespoons of either pure maple syrup, raw honey or raw agave
- 2 teaspoons of cinnamon
- a pinch of sea salt
- coconut oil for cooking
Optional – 1 cup of blueberries
For the topping:
- 1 ripe banana
- a handful of blueberries
- a handful of strawberries
- walnut pieces
- pure maple syrup
Start by placing the oats into a food processor, blend for about a minute or two until they form a smooth dusty flour. Then slice the bananas, adding them and the remaining ingredients (except the blueberries) into the processor with the oats – blend until a smooth mixture forms. The mix should turn out nice and quite thick, not too runny. Transfer the mix out of the processor and into a mixing bowl, this makes putting spoons of it into the pan so much easier. If you’re using blueberries stir these through now.
Then place a saucepan on the heat for a minute or two, once it is really hot add a teaspoon of coconut oil to the pan and allow it to melt. Once it has melted add a quarter of the mix to the middle of the saucepan, using your spoon to shape it into a spoon. After about a minute check the bottom of the pancake, if its cooked then flip it over and allow the other side to cook for another minute. Then remove the pancake, add another teaspoon of coconut oil and go again!
Cover the stack with maple syrup, blueberries, walnut crumbles and strawberries and serve!