Banana & oat pancakes (GF).
Serves; 6 pancakes.
Cooks in; 10 mins.
Preparation time; 10 mins.
Difficulty; easy.
Free from; gluten & dairy.
The weekend breakfast every dream is made on. Except this dream doesn’t contain gluten, refined sugar or diary! This is the recipe for every slow Sunday (served with a lovely cup of black coffee) and can be on the plate in 20 minutes. Who said pancakes are unhealthy?
Why raw honey?
Raw honey is less processed than regular honey, which means it retains more nutrients and antioxidants. It is also a great natural sweetener, replacing refined sugar.
Why mixed berries (especially blueberries)?
Antioxidants;
Blueberries are high in antioxidants, including anthocyanins and phytonutrients, which can help reduce oxidative stress and inflammation. This can help with stress tolerance, brain health, and protecting cells from damage.
Vitamins and minerals;
Blueberries are a good source of vitamin C, vitamin K1, and manganese. One cup of blueberries can provide 24% of your daily vitamin C, 36% of your vitamin K, and 25% of your manganese.
Why make this gluten free?
Anyone suffering from inflammation in the body (which is likely everyone in some shape or form) will see profound impact by removing or consuming less gluten. Gluten can fuel inflammation in the body or help living bacteria or viruses stay alive. What we refuse to do at Luka Project is not enjoy a lazy Sunday without pancakes, occasionally anyway!
Why use almond milk? (especially unsweetened Califia organic- *Luka Project is not paid by this brand)
It is a great way to remove processed dairy from your diet that can potentially fuel inflammation across the body due to the processed nature of the product. Also this almond milk contains no oils (finally- an alternative milk doing it right!). Put simply they use three ingredients; almonds, water & salt.
For the pancakes;
100g of gluten free oats
2 teaspoons of gluten free baking powder
1/2 a teaspoon of cinnamon powder
1 teaspoon of vanilla extra (I use Taylor & Colledge organic vanilla bean extract)
1 teaspoon of raw honey
1 medium sized banana (mashed)
2 eggs
120ml of almond milk (I use Califia organic almond milk)
Tablespoon of coconut oil (for the pan to fry the pancakes)
For serving;
Mixed berries (I use blueberries and strawberries)
Mint leaves
Raw honey (drizzled)
Pecans (roughly chopped)
Ingredients.
Combine the oats, gluten free baking powder, cinnamon powder, vanilla extra, raw honey, mashed banana, almond milk and egg yolks (important; just the yolks!). Use a blender to mix the ingredients into a smooth mixture.
In a separate bowel whisk your egg whites until strong peaks form. Mix two tablespoons of your whisked egg whites into your mixture and then fold in the remaining.
Heat a frying pan with a tablespoon of coconut oil. Make sure the oil is hot and drop a tiny bit of your pancake mixture into the pan to test it is the right temperature (this will also make sure your first pancake comes out looking golden).
Spoon desired amount of mixture into your frying pan to cook your pancakes one by one. I tend to do roughly two large tablespoons of mixture for one pancake. Cook for a couple of minutes and then flip over and cook for another 1-2 minutes until golden and ready to eat.
Serve your pancakes with some fresh mixed berries, chopped pecans and mint leaf. Then finally drizzle over your raw honey (I will leave how much up to your personal preference).