It’s Friday! That means the weekend is just around the corner and there’s a little more time to spare for breakfast. If you are planning a lazy morning this weekend or you’re lucky enough to have time off during the October break, why not try my super simple, healthy banana pancakes. I promise you won’t regret it!
Not only are they delicious but they’re also vegan, gluten-free, sugar-free and packed with nutrients and fibre. I thought it would be interesting to compare the nutrient and energy values of this whole-foods, plant-based recipe to a classic American pancake recipe. Here are the results :
As you can see the whole-food, plant-based alternative is much higher in fibre. lower in calories, fat (particularly saturated fat) and sugar yet still very similar in protein. A win if you ask me! 😀
(don’t flip your pancakes until air bubbles have formed on the surface)
Here are the details for the easiest pancakes you will ever make.
- 1 Cup Rolled Oats
- 1 Cup Plant-based Milk
- 1 Medium Banana
- 1 tsp Apple Cider Vinegar
- 1 tsp Bicarbonate of Soda
- 1 tsp Coconut Oil
Chia Seed Jam
- 1 Cup Frozen Berries
- 1/4 Cup Chia Seeds
- 1/2 Cup Water
- 1/2 Cup Apple Juice
- 1 tbsp Maple Syrup
- Combine the milk and apple cider vinegar in a glass and set aside.
- In a high-speed blender, process the oats until you achieve a flour-like consistency.
- Add the milk, banana and bicarbonate of soda to the blender and blend until smooth.
- Spoon the coconut oil into a small non-stick pan and place over a medium heat.
- Pour around 2 tbsp of mixture into the pan for each pancake. Heat gently for a few minutes until small air bubbles appear on the surface of the pancake.
- Flip and heat for a further few minutes before transferring to a plate.
- Serve in a stack with sliced banana, chia seed jam and tahini. Or whatever toppings your heart desires.
Chia Seed Jam
- Place your berries, water and apple juice in a medium pan over a high heat and bring to the boil.
- Reduce the heat to a gentle simmer and pour in the chia seeds
- Stir continuously until a thick jam starts to form. If it feels too thick feel free to add more water or apple juice.
- Turn off the heat and stir through the maple syrup.
- Spoon over pancakes or transfer into an airtight container and keep in the fridge for up to 2 weeks.