I just made the best pancakes I have ever eaten. They're vegan, refined sugar-free, and are super quick and easy to whip up. What's more, they don't have banana in the ingredients, so it's perfect for those of you who don't like the sweet taste of cooked banana.
Today I woke up with a sweet-tooth and I felt like eating something different from my usual oatmeal (not that it's not super delicious). So, after browsing Instagram for some ideas, my stomach told me it wanted pancakes. However, I also wanted to make something my brother could enjoy, but my brother hates cooked banana and the only healthy pancake recipe I knew was my 2-ingredient banana-egg pancake. So, after digging for no-banana pancake recipes, I formulated this one.
It is super yummy and sweet but still delicious for non-sweet teeth. Also, this recipe is perfect for those of you who love oatmeal, as it is one of the ingredients.
Growing up, my mom would occasionally make up crêpes for breakfast/lunch, so there was never a tradition of pancakes in this house. The very few times I did eat pancakes were mostly in school events such as Thanksgiving breakfast (who else misses those?) The point being, I'm not exactly sure what traditional pancakes are "supposed" to taste like. But I can still guarantee that this recipe will make you want to whip up another batch and uncontrollably eat the finished pancakes while the others are cooking (at least that's what I did).
With the oats, these pancakes have an additional protein boost, making sure you start your morning in a delicious, but also nutritious way. They also give texture the pancake and help stick the batter together. I used whole-wheat, thick oats, but you can use any type of rolled oats or even quick oats. I also made mine simple with no toppings as they are plenty flavorful this way, but you can add blueberries or even chocolate chips to the batter if you'd like for an extra taste or sweetness.
You can enjoy these pancakes for breakfast, as they are super quick to make, or for brunch. I love to add a side of berries (in this case I used strawberries) for a fresh and fruitful contrast, as well as with a large, warm mug of black tea.
They will definitely leave you full all morning and satisfy your sugar cravings if you're a morning sweet-tooth like me.
Bear in mind that this batter might take longer to cook than the usual pancakes. Don't turn up the heat to speed up the process, as this will likely result in burnt pancakes. I personally don't have a cast iron, but if you do, it might be best to insure the middle cooks well before the surface burns. Additionally, if you don't have a non-stick pan, you might want to spread some coconut oil or vegetable oil with a cloth or paper between each batch you make.
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