One of my favorite (non-drinkable) breakfast is pancakes, so naturally when I turned to the plant based lifestyle I started looking into healthier ways to make them. I came up with this recipe experimenting with different ingredients that I already had in my home, until finding the perfect combination. This is a pancake recipe made from completely scratch, therefore no store-bought mixture is used. By using “the made-from-scratch” method, you get control of every ingredient that goes into your food; you decide what’s going to be healthy & what’s not.
This recipe is perfect for vegans as no dairy, refined sugar or eggs are used. The key ingredient to this recipe is banana; known as a substitute for eggs in baking, bananas have a great consistency for pancakes & also gives a good amount of sweetness.
Serves 2
Ingredients:
1 ripe banana
2 tablespoons flour of choice
2 teaspoons baking powder
1 tablespoon ground flaxseed
1teaspoon cinnamon (optional)
1tablespoon chia seeds
1/4 cup unsweetened coconut flakes
3/4 cup non-dairy milk of choice
2 teaspoons agave nectar (optional)
Toppings: berries & nuts for garnish
Instructions:
Place all the ingredients, in order listed, in a blender & blend until smooth. If the mixture is too thick you can add more non-dairy milk.
Heat a large frying pan to medium-low heat, with non-stick spray or with a teaspoon of coconut oil.
Once the pan is warm, pour in the batter into whichever size of pancake you like. Cook for a few minutes on each side until golden brown. Remove & serve.
Top with berries, almonds, chia seeds, and more coconut flakes.
Use maple syrup, agave nectar or softened peanut butter(my favorite) as syrup.
