Superfood Gluten-Free Pancakes

October 21, 2015

Fancy starting your morning with a dose of yum?

The great Leslie Knope once said, “Why would anybody ever eat anything besides breakfast food?!” and I have to agree. (That woman is full of life advice gems.)

If given the choice, I’d probably eat pancakes and waffles all day every day. Sadly, eating breakfast food at every meal has it’s drawbacks, notwithstanding the sniggers you’re likely to get when you drizzle maple syrup over your cake-based dinner.

However the good news is, with a few healthy tweaks, the most indulgent of all breakfast foods – the humble, brilliant and beautiful pancake – needn’t leave you guilt-ridden ever again. So go forth and eat pancakes at will, my friends!

What you need:
1 banana
1 cup water
2 cups buckwheat flour
½ tsp. baking powder
½ cup almond milk
1 tsp. vanilla bean powder
1 cup fresh organic blueberries
1 tbsp. coconut oil, for frying

 What to do:

  1. Mash banana in a bowl until really creamy. Slowly add in water, whisking through with a fork until thoroughly combined with banana.
  2. Sift in flour, baking powder and vanilla bean powder and stir to combine. Start slowly adding in small amounts of almond milk until mixture reaches a runny pancake mix consistency. Mix through fresh berries. (If you’re using frozen berries, don’t mix them through, your mixture will turn into purple sludge! Instead, push frozen berries into the top of pancakes once they’re already in the frypan with fine bubbles over the surface of them, signalling they’re almost ready to turn.).
  3. Heat coconut oil in fry pan then add pancake mix to pan in batches, flipping over when small bubbles start to cover the surface of your pancakes.
  4. Serve with a drizzle of agave or pure maple syrup and more fresh berries and nuts or coconut flakes if desired.

Try this fun twist:
To amp up the delish factor, replace 1/4 cup of flour with cacao powder or chocolate protein powder, omit the berries and drizzle with homemade chocolate sauce (2 tablespoons coconut oil melted, mixed with 1 tbsp cocoa powder and 1 tsp maple syrup) for double-choc pancakes that are completely and utterly guilt free and oh-so-good for you. Who knew health was this tasty?

Because they’re gluten free, these pancakes won’t leave you feeling heavy and bloated. (Gluten also promotes weight gain, so if you’re trying to ditch some extra pounds consider it your kryptonite.) The use of almond milk instead of regular milk really amps up the health factor too. Almond milk is dramatically lower in calories than skim and non-fat milk and the unsweetened kind contains absolutely no sugar. It’s rich in protein so is a great option when you’re starting the day, too.

Breakfast time really is the greatest…


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