Traditions (Pancake weekends)

We have eaten very healthily at home throughout my childhood. When I was younger and still living at home, a basic weekday breakfast made by my mom was rye bread + a fruit portion on the side, or then oatmeal with frozen berries (which were hand picked from my grandmother’s summer cottage and there definitely was no sugar added). Oh yeah and during winter the obligatory vitamin D supplement each morning because we live in the darkness about 8 months out of 12 each year. But let’s not get too deep into that topic.

My mom is the best cook I know and I’m so glad that she has taught me some of the healthy eating habits I follow today. However, when I was younger I didn’t yet really care how healthy I ate when I got to choose myself. So, on each vacation possible (we traveled a lot), when we were teenagers, me and my stepsister had this tradition of eating exactly the same  hotel breakfast every single morning: plain American super-sugary pancakes with some very unsuited fresh pineapple on the side. All but nourishing and most un – healthy foodie – like. I think I liked those pancakes as a teenager, but that was a long time ago. After those times came many pancake-less years thanks to the healthy eating + refined sugar free + processed food free habits that I promote today.

To be honest, I didn’t even miss pancakes until early this year when I started seeing all these healthy pancakes everywhere over the media, tagged with #pancakesundays or #pancakesaturdays. Of course I got curious and of course I had to try myself as well and of course I needed to start a new pancake tradition too. During the last weekends, I have had time to create a set of healthy pancake recipes, all based on almost the same basic recipe, which I’d like to share with you today as well. These pancakes are refined-sugarfree, vegan and completely healthy, but they still taste delicious like any other more traditional pancakes. Only better. And there is more to follow.

Basic (boosted) spelt bananapancakes

makes about 9 pancakes (enough for one)

What you will need:

1dl wholegrain spelt flour

1dl oat milk

1tbsp lemon juice

2tbsp ground flaxseed

6tbsp water

2/3 banana (leave the rest for toppings)

1tsp maca
 – I use Organic Burst

1tsp lucuma

1/2tsp vanilla powder

Preferred toppings:

berries or currants, banana, dried berries, nut butter

How to do it?

  • First prepare your flax “eggs” by mixing 2tbsp ground flaxseed with 6tbsp water and then place the mixture in the fridge to build up for about 20mins. Also combine the oat milk with 1tbsp lemon juice and place this “buttermilk” mixture in the fridge as well.
  • While your eggs and buttermilk are waiting in the fridge, pre-heat your pan. Also mix your spelt flour with the maca and lucuma and mash the banana in with a fork (you can leave a few banana slices to decorate).
  • Check your flax eggs in the fridge. If they already have a thick “egg-like” consistency, add them into the dry ingredients along with the buttermilk. Mix well with a fork.
  • Cook your pancakes from both sides on the pan with a little coconut oil and enjoy them with your favourite toppings. I like to add red currants, some banana + shredded coconut and a big date on the top of the tower.

xx a


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