by Buffy Ellen
Note: This recipe comes from Jessica Cox, and originally featured in my interview with her.
For some, pancakes are pancakes. For the amazing nutritionist Jessica Cox, pancakes are a canvas for thousands of flavour combinations and mouth watering textures. The layers of soft warm pancakes against melting nut and seed butters and fresh fruit is just too much for her to resist time and time again.
Jessica also always reminds us that pancakes can be quick. Once you have your basics in place it can take just as much time to make pancakes for one as it would to construct a bowl of muesli with its additional toppings. They do take a little longer to eat than a smoothie on the go of course, yet sitting down to a stack of pancakes and being in touch with the food you are eating is so much more beneficial for your digestive system.
You will notice there are no added sweeteners in the batter. I find the sweetness of the bananas does the trick fine. You could add a dash of sweetener of course if you felt it necessary.
Serves 1Preparation time: 5 minutes, Cooking time: 5 mins
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
Pancakes2 heaped Dsp* buckwheat flour**1 heaped Tbsp coconut flour (or sesame/almond flour)1 Dsp desiccated coconut1/2 tsp baking powder1 tsp chia seeds (or ground linseed/psyllium husk)1/2 tsp cinnamon1/2 tsp nutmeg1/2 mashed ripe banana2 heaped Dsp finely grated carrot1/4c plant-based milk1 tsp coconut oil
Toppings (pick 1 of each)Dairy free yoghurt/cream OR hulled tahini (my Coconut Cashew Chia Cream is perfect for this)Seasonal fruit (eg blueberries/sliced pear)Coconut nectar, yacon syrup, agave nectar OR marmaladeDesiccated coconut OR pumpkin seeds
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
*Dsp (dessertspoon) = 10ml or 2 teaspoons** To make your own buckwheat flour, simply blend buckwheat in a food processor until fine.
Jess consults in person at her clinic in Brisbane, and also offers phone and Skype consultations - perfect for us non-Brisbanites. If you're need of some top-notch nutritional advice (and a lovely lady that comes with it), I would highly recommend Jess's services - you can contact her here.
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you!
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