Gone are the days when shop-bought pancake mix was cooped up at the back of the kitchen cupboard because penance was needed for even a bite of those sugar studded, refined carbs. Nowadays, they are so easy to make with the millions of efficient recipes out there, that we recipe makers have struck such a health balance, we’d even encourage post-workout pancakes! As a massive pancake connoisseur, I can assure you that when it comes to healthy pancakes, I’ve more than likely only settled for the ones that work. I think you’ll enjoy this one.
As an extremely versatile – delicious savory or sweet – meal, pancakes should be taken for granted a lot more. Brilliant for bumping up your protein intake with some crushed nuts in the mix, and for enhancing your morning, topped with yogurt and fresh berries, I fail to see why they’re not more popular.
This recipe serves two and is:
D – Dairy Free
G – Gluten-free (make sure the oats are processed in a gluten-free facility)
- Eggs, x2
- Blended oats (oat flour), 1 cup
- Cocoa powder, 1 tblspn
- Banana, x1/2 medium
- Coconut milk, ~3 tblspns
- Baking powder, 1 tspn
- Vanilla extract, 1 tspn
- Salt, pinch
- Coconut/olive oil
- Nut butters (I think I have most Meridian nut butters in my apartment!)
- Natural yogurt
- Pomegranate seeds
- Fresh berries
- Add all ingredients to a blender and blitz (I used a Nutri Bullet as I do for almost every recipe).
- When you form a thick mixture (add more drops of coconut milk if needed), heat a frying pan at high heat with oil. Add two tblspns of the mixture and gently push down the batter with the back of a tablespoon. You will make ~4 drop scones with this recipe.
- Heat both sides of pancake for 2 mins on a medium heat.
- Pile up the drop scones and garnish to your own liking.
- I hope you enjoy it as much as I did!