We have come do adopt a bit of a habit having a sweet Sunday breakfast (which usually turns more into a brunch!). These lovely pancakes are easy to make and you can dress them up how ever you like!
~ Vegan ~
Ingredients:
2 tbsp ground flaxseeds
1/4 cup water
1/2 banana, mashed until smooth
2 tbsp avocado oil
2 cups almond milk or coconut milk or another non-dairy milk
1 tsp vanilla
1 cup spelt flour
3/4 cup buckwheat flour
1/2 cup rolled oats
1 tsp baking powder
topping options/ideas:
blueberries
raspberries
grated apple
sliced bananas
sliced peaches
pure maple syrup
Coconut cream (from can) *
Cinnamon
Sunflower butter (spread thin layer on pancake)
*If your coconut cream from a can come separated then you will need to stir it together well to get the creamy texture. If you do this before you want to make pancakes, leave the mixed coconut cream in a container in the fridge to thicken.
Prep toppings and set aside.
In a small dish add ground flaxseed and water and stir well. Set aside. In a medium bowl mash banana until smooth, then add oil, non-dairy milk and vanilla. Whisk until well combined. Stir ground flaxseed mixture to combine well if needed and then add to wet mixture in medium bowl and mix well. In a large bowl add flours, oats and baking powder. Mix well. Add wet mixture to dry mixture and stir until well combined. Using a non-stick frying pan warm to medium heat with a small bit of oil to lightly grease the pan. Using a 1/2 cup measuring cup pour mixture onto heated pan in the shape of pancakes about 1cm thick (you may need to gently spread the mixture around a bit to get desired thickness). Allow to cook until the edges of each pancake look slightly dry and cooked, then flip over and cook for another 2-3 minutes. To keep pancakes warm once cooked, turn on oven to 170F and place cooked pancakes on a cookie sheet inside the oven to stay warm.
When ready to eat remove from oven and serve with which ever toppings you desire! I enjoy spreading a light layer of nut or seed butter on my pancakes and then adding fruit, pure maple syrup and a touch of coconut cream. Yummmmm!
Makes about 12-16 medium pancakes
Prep & Cooking time:
Prep time ~ 20 minutes
Cooking time ~ 15 minutes
Total time ~ 35 minutes
Love the Power of Food:
Spelt Flour
Spelt is a wonderfully nutritious ancient grain and excellent flour for baking. It does contain gluten although the gluten found in this grain is different from that of wheat and is much easier to break down when digested so it tends to be an excellent option for those who find wheat gluten hard on their digestive track.
Comments