Sunday morning pancakes have become a tradition, and I’ve been trying to make them as healthy, soft and light as possible. This recipe is totally guilt-free, as long as you go easy on the jam and the syrup. Have them with some fresh fruits and a drizzle of honey; and if you prefer savoury toppings, why not some avocado.
I make my own oat flour: I blend rolled oats until they’re transformed into some kind of a dust. Works like a charm!
Ingredients (for about 3 pancakes)
- Oat flour, 60g
- Non-dairy milk, 120ml (I used unsweetened almond milk)
- Chia seeds, 1 full teaspoon
- Banana, 1 (ripe)
- Baking powder, 1 full teaspoon
- Pinch of salt
In a separate bowl, add the dry ingredients: flour, baking powder and salt; and mix until well-combined.
Pour the liquid ingredients into the dry ones, and stir until it’s well-mixed. Don’t over do it though, it’s not a big deal if there are a few lumps.
Let the mixture rest for at least 10 minutes.
In the meantime, you can get a pan ready on medium heat. I used a little coconut oil so the pancakes don’t stick to the pan, but if you have a non-stick pan it’s even better.
When the pan is hot (don’t let the oil burn though), you can turn the heat down somewhere between medium and low, and add a small ladle of the pancake batter into it.
When you see some bubbles forming on the top of the pancake, you can flip it over and cook for another minute or two.
I generally keep them on a plate in a clean kitchen towel as I make them.