Pancakes would have to be one of my favorite breakfast options. If you've checked out my Instagram (@myholisticappetite), you would know. Often having a bad rep due to traditional recipes containing large amounts of refined sugar, unhealthy fats and refined carbohydrates, pancakes can in fact be made healthy! By substituting unhealthy ingredients for those that are highly nutritious, I have developed this go-to pancake recipe which I make on a weekly basis. The cinnamon adds some extra sweetness to these pancakes.
Ingredients:
1/3 cup of your preferred flour (I love buckwheat flour, sorghum flour and teff flour). You may need a little extra flour depending on the consistency of the batter
1 egg (or chia egg or flax egg)
1 tablespoon of ground flaxseeds/linseeds
1/3 cup preferred milk (almond, coconut, dairy etc.)
1 teaspoon of baking powder
1 small banana (or 1/2 of one if it is large)
Coconut oil for cooking
Any added extras such as cacao powder, cacao nibs, maca, superfood powders etc.
Your favourite toppings such as coconut yoghurt, coconut flakes, cacao nibs, nut butter, nuts, fresh fruit, maple syrup, honey etc.
Method
1. Add flour, egg, milk, banana, baking powder and your chosen extras to your blender and blend until combined
2. Pour the mixture into a pouring cup
3. Heat your frying pan
4. Once heated, reduce hotplate heat to medium and some coconut oil to the pan
5. Pour 1/4 mixture onto frying pan and cook until bumbles begin to form on top of the pancake
6. Flip the pancake and cook until golden underneath. Repeat these steps for the rest of the batter
7. Top your pancakes with your favourite toppings and enjoy the indulgence!