I've been experimenting with healthy pancake recipes for quite some time now, and I think I've cracked the code. You see, we're playing with a delicate balance here by removing the traditional dairy milk, butter, eggs, white sugar, and white flour. It's a tough gig trying to recreate that same light, fluffy, moistness that is a stack of cafe pancakes.
But don't fret friends, here in lies your ultimate healthy pancake recipe. Dairy free, egg free, refined sugar free, gluten free, and brimming with plant-based goodness. What's even better, this recipe is incredibly versatile, and can be filled and topped with all sorts of goodies lurking in your cupboard.
Pancakes are all about the toppings! To achieve your perfect topping combo, you need to pick one of each of the following:
These ones I've made are topped with coconut cream, strawberries, a drizzle of light coconut nectar, and pumpkin seeds. I've also made them with Coconut Cashew Chia Cream, blueberries, a drizzle of dark coconut nectar, and desiccated coconut. The other week we went left field and topped them with a black tahini sauce, sliced pear, yacon syrup, and cacao nibs (you have to try it - seriously good).
My other tips for these pancakes are make sure your pan is on medium heat only - I often get a bit enthusiastic (aka hungry) so turn my pan up super high to get those spheres of deliciousness in my belly as soon as possible. Try to refrain from doing this! These pancakes need a nice medium heat otherwise they'll burn on the outside and not cook properly on the inside. Don't skip the baking powder either - one and a half teaspoons gives them the perfect amount of lift.
And if you've got company, this recipe can be doubled, tripled, or more. You can also make a double batch and save half of them for the next day, they keep really well in a sealed container in the fridge - just heat gently the next morning.
Serves 3 (makes 10-12 pancakes)
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
1 large ripe banana
1c + 1/4c plant-based milk (rice, oat, almond, hazelnut, cashew or organic soy are all great - buy here or learn how to make your own here)
1/4 lemon (juice & flesh)
1 tsp vanilla extract/powder/paste
1-2 dates, pitted (optional - depending on your sweet tooth)
1 tbsp coconut oil
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
The perfect Mother's Day brekky. Hope you have a brilliant weekend, and spend some good old fashioned, quality (technology free) time with your beloved mum.
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*If you want to find out more about my incredible Thermomix do-it-all food processor/blender/grinder/mixer/cooker/kitchen-hand/husband/part time sous chef, feel free to contact me here with any questions you might have. I absolutely love mine, so know you'll love it too.
VIDEO POST! Banoffee Pie is always a favourite, and this healthy version tastes just as good as the original, without leaving you feeling heavy or bloated afterwards. Luscious, low sugar, and delicious!