On the weekends, I love to make pancakes. To me, they're a symbol of extra time and the ability to be more creative with breakfast. They encourage us to sit down together as a family and savor every bite; something we try to do during the week but isn't always possible. I know pancakes often fall into the unhealthy realm, with lots of butter and syrup, batter that is high in refined carbs and sugar. That is the main reason behind my quest to find the perfect pancake recipe, one that brings about soft and fluffy pancakes that are light and easy to eat -- but also with as few ingredients and as many whole foods as possible.
Cue weekend after weekend of poor Ethan recipe testing countless varieties of bricks or soupy messes, six different types of flour alternatives (millet, cassava, amaranth, banana, almond, coconut), and lots of washing of bowls and pans. But this past weekend was different. I finally went back to basics and figured that I was trying to add too many ingredients, too many variables, that were potentially my downfall. When I finished blending the batter, I could see the difference. The first round drops on my hot skillet were satisfying and I knew these were of a new calibur. Ethan's face said it all - I had figured it out! They were fluffy, had a good flavor, held my berry 'syrup' well ... VICTORY!!
And now my favorite part, I get to share them with all of you!
Ingredients for Pancakes:
- 1c gluten free oats
- 1/2c water, or can use nut milk for fluffier pancakes
- 2 tbsp raw local honey (if making vegan, swap for maple syrup or dates blended with hot water)
- 1 very ripe large banana
- 1 1/4 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp pink sea salt
- 1 or so tbsp coconut oil for the skillet
- Optional: anything you want to add in after mixture is blended: dark chocolate chunks, banana slices, nuts, blueberries, etc.
Ingredients for Syrup:
- 1/3c mixed berries: raspberry, strawberry, blueberry, blackberry
- 1/3c very warm water (I boiled and then let cool a bit)
- Optional to add monk fruit sweetener or dash of honey
- In a blender or magic bullet, combine all ingredients and blend until smooth
- Heat skillet with 1/2 tbsp coconut oil, and test a sprinkle of water to ensure it's hot enough (you should hear a crackle)
- Put oven on warm if you won't be eating right away
- Using a small spoon, slowly spoon the batter onto the skillet into 2-4" pancakes
- Allow to sit for about 2-3 minutes, or until lots of bubbles form on top
- Flip and repeat, allowing to sit 2-3 minutes
- Remove from heat and place on plate in warmed oven to keep until ready to serve
- While the pancakes are cooking, take 1/3c mixed berries, or single berry of choice, and combine with 1/3c very warm water. Blend until smooth and add more warm water to get desired consistency
- If you're adding a sweetener, taste first before adding
- Top with fresh fruit, nuts, seeds, and syrup!
As always, I'm so curious to see what you make and would love it if you tagged me in your creations! I love being able to share these recipes for free, to help make healthy cooking simple, easy, and accessible!