Crunchy bananacacao pancakes, please

I told you in an earlier post that I have started a pancake weekend tradition…well it’s now Thursday but since today is a bank holiday here in Finland I had time to make these crunchy bananacacao pancakes in the morning. Besides, kick-ass healthy pancakes on a rainy mid-week morning – why not?

I truly can call these pancakes healthy indeed: they are packed with wholegrains, good oils, fiber and fruit, instead of white flour combined with some suspicious additives. Moreover, the raw cacao added to these pancakes is a great source of antioxidants and various minerals such as magnesium and iron, not forgetting the fact that cacao can actually make you happier thanks to it’s neurotransmitters. So, you could easily have these every day if you wanted without any need for guilty feelings – just make sure that you use raw cacao and not “cocoa” which is a totally different thing! Whereas cacao is raw and pure, “cocoa” has been heated in it’s manufacturing process and usually added with numerous unnecessary ingredients like milk powder, white sugar and chemicals. This kind of preparation method radically changes the nature of the ingredient and it’s characteristics, and thus, if you want to make the most of cacao, the “food of Gods”, go for a raw version.

These pancakes are a choccy modification of my basic vegan spelt pancake recipe with some crunchy cacao nibs blended in (woke up to a chocolate craving obviously). Paired with fresh strawberries, coconut and some Moroccan mint, they are such an energising brekkie and were definitely the best way to begin a random day off after a very good night’s sleep!

P.S. Chocolate cravings satisfied after these.

Crunchy bananacacao pancakes

makes about 7 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)

1tbsp raw cacao powder

1tsp raw cacao nibs

Preferred toppings:

strawberries, coconut, mint


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 cacao powder and cacao nibs and mash the banana in with a fork.
  • 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.
  • Fry your pancakes from both sides on the pan with a little coconut oil and enjoy them with your favourite toppings. I like to add strawberries, shredded coconut + some Moroccan mint when I have it on hand.

xx a

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