Introducing your new favourite sleepy-morning breakfast. Worth getting out of bed for, scouts honour.
Turning indulgent foods into healthy foods is one of my favourite things to do when I am creating recipes. I love to show people that you don’t have to deprive yourself in any way when you are changing your food habits and adopting a healthier lifestyle. To me, a healthy food or meal means nutrient-dense, energy-providing and balanced (containing a good ratio of carbs, proteins and fats). Traditional pancakes typically use a refined flour, that has had the majority of its nutrients zapped out of it. These tasty cakes use rolled oats, which have great digestion enhancing qualities. In addition to this, oats are amazing for heart health and lower cholesterol levels due to their high amounts of a specific kind of fibre called beta-glucan. This recipe is packed with fibre, protein, healthy fats, and complex carbohydrates. These pancakes are so good that Jack Johnson even wrote a song about them! That’s gotta tell you something right?!
These pancakes basically take a bowl of oatmeal and make it SO much better. Don’t get me wrong, I love oatmeal, but pancakes (or any food in a cake form) is more desirable to me, any day. Much like oatmeal, the possibilities are almost endless with these pancakes. Add in blueberries, chocolate chips, cacao powder, switch up the nut butters for different flavours. Top it with warmed berries, nuts, seeds, or a touch of real maple goodness. I am looking forward to trying it with cacao powder and tahini instead of peanut butter (since this is a flavour combo I can’t get enough of at the moment.)
This recipe is free of most allergens: dairy-free, gluten-free, egg-free can be made nut-free is you choose a seed butter. It is so quick to make, and can be doubled or tripled and made ahead to make stacks of pancakes to store for later in the week.
(Serves 1: 4 small pancakes)
- 1/4 cup oat flour
- 1/4 cup rolled oats
- 1 banana, mashed
- 1 tbsp ground flaxseed + 3 tbsp water
- 1.5 tbsp nut or seed butter of choice (I used peanut butter)
- generous dash of cinnamon
- 1 tbsp water
- Coconut oil for pan
- Combine your ground flaxseed with the 3 tbsp water and set aside for 10 minutes to create a 'flax egg'. The ground flax will create a gel-like consistency that will help bind the pancakes.
- Mash the banana in a large mixing bowl. Add in your oats, oat flour, nut butter, cinnamon and 1 tbsp water. Add in your flax egg.
- Heat a large frying pan over medium heat and melt a small amount of coconut oil to coat the pan.
- Mix all ingredients until they are well combined. The batter should be fairly thick.
- Scoop the batter into the frying pan and spread it so it is fairly thin. Allow this side to brown, then flip.
- Repeat with the remaining batter.
- Top with fresh fruit, chopped nuts and seeds, honey, maple syrup, more nut butter, or whatever your heart desires.
- Feast away!
DIY Oat Flour: Add 1/4 cup (packed) of rolled oats into a blender. Blend until it is ground into a fine powder. Voila, oat flour.