Back home, but still dreaming about those perfect hotel pancakes?
We’ve got the perfect solution for you, healthy and delicious!
Recipe by Marta Caras Lindas
Oat and Banana Pancakes
Makes 5 – 8 pancakes (depending on the thickness of the pancake)
2 eggs (see instructions below for flax eggs as a vegan alternative.)
150g rolled oats
1 tablespoon of either peanut or almond butter
2 teaspoons of extra virgin olive oil
60 – 80 ml non-dairy milk (such as almond milk)
2 dessert spoons of baking powder
1 dessert spoon of vanilla extract
A pinch of cinnamon
A pinch of salt
Mix all the ingredients together, ether by hand or by using an electric mixer or blender.
Use a little bit of olive oil to grease the pan.
Spoon some batter onto the pan on low heat and turn the pancake after a while (Be careful: these pancakes are very quick to burn!)
Take out of the pan when ready and repeat for as many pancakes as you like.
If there is any leftover batter, you can keep it in the fridge for up to three days. You might have to add some more milk when making the rest of the batch because the batter will thicken over time.
Some healthy topping ideas:
- Almond or peanut butter
- Berries (such as blueberries, raspberries or blackberries)
- Roasted apple purée
- Cocoa chips
- Toasted nuts (such as almonds, hazelnuts or walnuts)
- Maple syrup or honey
- Dehydrated coconut flakes
- Pumpkin or sunflower seeds
- Cinnamon powder
- Seasonal fruit
- You can also serve these as a side for a salad!
Flax Eggs: When flaxseed meal is ground and mixed with water, it forms a texture which is very similar to that of beaten eggs and so becomes a great vegan alternative to eggs.
Grind the flax seeds in a food processor until it looks like flour. It is always best to make your own ground flaxseed meal as it is much more nutritious than the store-bought version.
Add 2.5 tablespoons of water for every tablespoon of ground flax.
For this recipe you will need 2 eggs, so you will need to add 2 tablespoons of ground flaxseed meal to 5 tablespoons of water.
Whisk the mixture thoroughly until it reaches the desired consistency and let it rest for 10 minutes.
Keep the leftover ground flaxseed in a glass container in the fridge.