PASS THE PANCAKES PLEASE

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PASS THE PANCAKES PLEASE

2 surprisingly deliciously healthy options for Pancake Tuesday.

Craving pancakes but don’t what the sugar that comes along with them? Don’t worry. We have you covered.

BANANA PANCAKES WITH CHOCOLATE SAUCE

BATTER

1 banana
2 eggs
1 tablespoon raw honey
2 tablespoons self-raising gluten-free flour

CHOCOLATE SAUCE

1 tablespoon coconut oil
1 tablespoon raw honey
1 tablespoon cacao powder

TOPPINGS

1 banana
Sprinkling of granola 

Mash the banana in a large mixing bowl, add the eggs and honey, and combine well with a fork. Then add the flour and combine well. Leave the batter to rest for 5 minutes.

Heat a little oil in a non-stick frying pan, fill a ladle with the mixture and pour into the pan, cooking on each side until perfectly golden. Depending on the size of your frying pan, you may need to do this in batches.

To make the chocolate sauce, place the honey and coconut oil in a pan, place on a low heat, and once the coconut oil has melted, add the cacao powder and whisk well to create silky chocolate.

To serve, slice up the additional banana and place this on the pancake with a spoonful of chocolate sauce, some granola for crunch and an extra drizzle of honey.

MAKES 4 PANCAKES 

FLUFFY QUINOA CREPES


100g cooked white quinoa
1 egg (2 eggs will work if you want a higher protein option)
100ml nut or plant-based milk (We like to use almond milk)
40g gluten-free flour 

Simply measure all of the ingredients out and add them to a blender. Add the wet ingredients first so the flour and quinoa don't create a paste around the blade.

Blend on a slow to medium speed for 30 seconds, then increase to the highest speed for 1 minute, until the mixture is entirely smooth and creamy and there are no lumps of quinoa. 

Heat about 1/2 teaspoon coconut oil in a frying pan and use a large spoon, ladle or jug to pour the batter onto the pan.

Rotate the pan to allow the batter to spread as widely and evenly as possible. If it is too thick, the pancake may not cook through. Cook over a medium flame and carefully slide a spatula around and underneath the edges of the pancake to ensure the mixture doesn't stick to the pan. 

When the underside feels cooked or when the edges begin to brown, flip the pancake and cook on the other side. You may want to flip several times to ensure the pancakes are good evenly. 

Serve immediately and enjoy with raw honey or other natural sweeteners of choice, fresh citrus juice (lemon, lime, blood orange), NOURISHING PLANT PROTEIN Peruvian Chocolate, homemade nutella or chocolate spread, nut butters or a savoury toppings like avocado, tahini, vegetables, nutritional yeast, pesto and hummus. 

MAKES 10 PANCAKES