These pancakes are one of my most favourite dishes. The ingredients adapted to cater for all our health motivations and conditions. Whether you are coeliac, vegan, have IBS or want to watch your waistline this is one to add to your favourites.. These pancakes also starred as a very first recipe in 2008. Served with a caramelised banana and berries.
Makes around 8-10 pancakes
3/4 cup oats or Quinoa Flakes (Gluten Free option)
1 cup flour (rice flour, buckwheat flour, gluten free flours) Tip: mix flours
1 to 1 1/2 cups milk depending on consistency preference (using almond, rice, oat milk for low fodmap)
1 teaspoons baking powder optional
1 tbs chia seeds
1/2 teaspoon cinnamon (optional)
2 x egg, lightly beaten or 60g silken tofu or 2 scoop of protein powder with 30ml water extra
1 cup blueberries
1 banana chopped
½ orange squeezed
- Add the dry mix into mixing bowl, oats, flour, baking powder, chia and cinnamon.
- Using your mixer or thermomix, processor or nutri bullet, (whisk together until combined…
- Add egg and milk and blend further until desired consistency, add more milk for a thinner consistency, mix until just combined.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle, and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches if needed.
Caramelised banana and berry sauce:
- Add banana sliced into pan, lightly brushed with oil, until brown and then flip on other side, add blueberries or other berries.
- Add orange juice until mixture is cooked. n.
- Add topping to pancake and serve.
- In a sauté pan combine the sugar and lemon juice. Bring to a rolling boil and add the butter. Add the blueberries to the pan and toss to coat. Cook just until the berries are warm through and juicy