Thursday, May 26, 2011
Healthy Banana Pancakes
This recipe can very easily be made into gluten-free pancakes -- simply swap the spelt flour for a gluten-free flour such as brown rice (I find I get fluffy pancakes with brown rice flour).
3/4 cup spelt or whole wheat flour
3/4 cup raw oats (soak overnight to increase digestibility if you like)
1 tsp baking powder
1 cup of almond or brown rice milk (or more, to your desired thickness)
1 tbsp milled flaxseed and 3 tbsp water (this is your egg replacement)
1 large mashed banana
1 tsp pure vanilla extract
Mix all the dry ingredients together, combine well, then add the almond milk. Combine the flaxseed and water together before adding it to the main ingredients. Add the flaxseed to the mixture and then lastly, the bananas and vanilla. Stir everything together until there are no dry lumps.
Heat skillet or pan to low-medium heat. Melt organic coconut oil or butter -- enough to cover the surface. Pour the mixture onto the pan. Each pancake can be about the size of the palm of your hand. Typical refined-flour pancakes will start to form a bubble on the top and this is when you flip them, but dense, healthy ones don't give you the same obvious signs. Flip after about five minutes, or sneak a peek to make sure it's browning nicely on the bottom.
BONUS TIP: Instead of syrup or butter, I have been spreading the most divine-tasting substance on the planet on top of my pancakes -- raw coconut butter. It's important to note that I'm using the actual flesh of the coconut, not just the oil. I recommend Artisana, my favourite brand, for vegans or those who cannot tolerate dairy (or anyone who just likes tasty food).
Source: Joy McCarthy, Registered Holistic Nutritionist