This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
Feeling like a decadent weekend breakfast, but still want it to be healthy? BINGO! Sugar-free, gluten-free, almost fat-free and full of healthy fruit! And believe me, it tastes even better than it looks…
Pancakes (http://veggienook.com/2013/04/03/sunday-morning-pancakes-and-vegan-delish-winners/) 8 pancakes
- 1 cup chickpea flour
- 1/4 cup tapioca flour/starch
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon sweetener (agave granules, stevia, erythritol, xylitol)
- 1 cup water
- 1/4 cup applesauce
- 1 tablespoon apple cider vinegar
- coconut oil for the pan
Jam/Berry Sauce Prepare in advance
Banana Ice Cream
- Vanilla powder
- Peanut Butter
- Jam/berry sauce
Toppings of Choice (I used frozen blueberries)
First make sure you have your jam and banana ice cream ready. You can make the jam the night before or just before making the pancakes. If making it the night before, I suggest heating it a bit in the microwave to make it a little easier to drizzle onto the pancakes. The banana ice cream can also be made the night before and stored in the freezer. If you do that, take the ice cream out to thaw while you do everything else. When ready to serve, if it is still too hard to scoop, pop in the microwave for 30 seconds at a time until scoopable. Do not overheat and end up with banana soup:) To make the banana ice cream you will need frozen bananas (I chop my bananas into thirds and freeze them in freezer bags so that I always have a stash ready.) Pop bananas into your food processor and pulse until they are broken into little chunks. Process them in your food processor, scraping down the sides of the bowl repeatedly, until you reach ice cream texture. You can add a dash of non-dairy milk to speed up this process, but do not add too much as the ice cream will be too soft then. Add in vanilla powder to taste and lightly process to distribute it evenly. Scrape ice cream into a bowl and stir through some peanut butter and jam. Pop bowl into the freezer while you make the pancakes.
Put your oven onto its lowest heat setting. Mix dry pancake ingredients in a bowl. Now add in the water and mix. Grease your non-stick pan and heat it so long. Whisk in the apple cider vinegar. Pour just under 1/3 cup of batter into the preheated pan and allow to cook over medium heat until bubbles start to form on the surface and the edges of the pancake start looking dry. Gently edge a spatula around the edges of the pancake to loosen it and when ready, flip it to cook the other side. Repeat until all pancakes are cooked. As soon as you are done with a pancake, pop it in a dish in the oven to stay warm while you make the others. Stack the pancakes on top of each other in the oven and remove once they are all done.
Now simply stack the pancakes with the jam in between. Plop a nice big scoop of banana ice cream on top and you’re good to go!