I know it’s hard to believe, but these pancakes (and their toppings) are made without any added sugar and with all natural ingredients. Unlike most pancakes, these have protein, healthy fats, and complex carbohydrates. This way, you stay full (for a LONG time!) and don’t experience the typical post-pancake sugar crash. I’m calling them “Oatty Nutty Pancakes,” and both the blueberry syrup and cashew cream are delicious additions. If it seems too ambitious to make both toppings, one will surely be enough.
Oatty Nutty Pancakes
serves about 4
– 1 1/2 cups alternative flour (I use whole wheat pastry flour and oat flour, but also try combinations of whole wheat, buckwheat, spelt, quinoa, or amaranth flour)
– 3/4 cup rolled oats, soaked in unsweetened almond or soy milk
– one banana (overripe, if possible)
– 2 tsp baking powder
– 4 TBS ground flaxseed*, in small amount of hot water
– 1 1/2 cups unsweetened almond/soy milk
– 1 TBS coconut oil
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 cup chopped walnuts
– 1 TBS powdered stevia**
1. Soak oats in enough milk to cover. Put 4 TBS flaxseed in a small bowl and cover with hot water and let sit until the mixture becomes gummy (a few minutes).
2. Combine dry ingredients, combine wet ingredients, mix together.
3. Coat a skillet with coconut oil and cook.
* I use flaxseed because it provides healthy fats, fiber, and works as a great egg replacer in baking. If you don’t have any on hand, you can replace the flax and water with 2-3 eggs.
** I know using stevia can be hard because each brand varies drastically in concentration. A good clue is to look at the serving size. Usually the more mild stevia powders have a serving size of about 1/4 of a teaspoon. The kind I used for this recipe had that serving size, and one tablespoon was enough for the batter. Some more concentrated stevia powders have a serving size of 1/16 of a teaspoon. Just check your label and adjust accordingly. How much you use also varies on your personal preference.
This is so easy to make (provided you have a food processor) and is incredibly delicious. It’s great on pancakes, but also can be used as a whipped cream for desserts or fruit.
– 1 cup cashews
– 1/2 cup unsweetened almond or soy milk
– liquid stevia (or agave nectar)
1. In a food processor, grind cashews to a fine powder.
2. Pour in milk. Add more to reach desired consistency, if necessary.
3. Add a few drops liquid stevia or a drizzle of agave nectar.
– 1 cup blueberries (frozen works fine)
– 1 cup water
– 1 tsp stevia powder (see stevia note, above)
– 4 tsp tapioca starch (or any alternative for cornstarch)
– 4 TBS cold water
1. Combine blueberries, 1 cup water, and stevia in a pot and bring to a boil.
2. Combine starch and 4 TBS cold water and stir. Let sit a few minutes.
3. Add starch to blueberry mixture, simmer a few more minutes. Add liquid stevia or agave nectar to taste, if necessary.
These are truly a fun breakfast.
Thanks for reading, and remember, I’m always happy to take your questions.
Love your food,