Did you celebrate Pancake Tuesday?!
Give me a day where breakfast becomes dinner (or any meal for that matter) and I’m on board! Though it may not be raining outside, it is devilishly cold and with a cue from Jack Johnson it is the perfect day to snuggle in and make warm, fluffy, golden banana pancakes like it’s the weekend.
- With being in the office all morning and out for dinner and a movie last night, this delicious stack found its way to my table for lunch. In no way does being a health food junkie mean that you have to forgo this tradition, quite the opposite! With the right batter, pancakes can be a healthy treat too. But first, see how the conventional pancakes stack up compared to these Banana pancakes with all the reasons to flip the skillet over for this golden stack! And please, my fellow readers, while you “close the curtains and forget the world outside”, always remember my…
6 Rules To Practise Safe Stacks:
1) If it’s in a box.. It should stay in a box
- Don’t be fooled by fancy “organic” or “gluten-free” stamps on these products. If there is a “just add water” it’s generally not something you want to be adding to your diet and with five blended ingredients, these pancakes are nearly as fast.
2) Skim the dairy and use dairy free substitutes
- Coconut oil for butter (though these pancakes are oil free)
- Dairy free milk (except for soy or almond milk in this case)
- Why not almond milk? Heating will cause the unstable fats to go rancid.
3) Skip the sugar!
- Most pancake recipes call for sugar which is simply put: a recipe for disaster. The rush of glucose will spike your insulin and cause cravings and energy slumps post stack.
- This recipe uses both bananas and berries as a base and therefore is sweet enough on its own
~ Above toppings: banana ice-cream, gogi berries, dusted in cinnamon ~
4) The perfect pair
- I’ve heard so much hype about the two ingredient pancakes lately involving just : eggs & banana. However, fruit and meat products flip-up major distress in your digestive system. Opposites do not attract in this situation and should not be paired together.
5) Oil wisely
- Pancakes are cooked and should be done so with the right oils as the wrong ones will go rancid from the heat. The oils to use:
- coconut, avocado, or grapeseed
6) Top it off
- Skip the heavy helping of syrup which will spike your insulin. I love maple syrup and usually enjoy a drizzle on one of my pancakes.
- The rest I top with: nutbutters, coconut oil or coconut butter, applesauce, banana ice-cream (which melts over hot pancakes!), warmed berries, gogi berries, cinnamon
- Banana ice cream recipe here: https://lifeofeden.com/2014/10/16/pumpkin-pie-oats-with-cinnamon-ice-cream/
- Properly food combined
- Oil free
Flippin’ Good Jack Johnson Inspired Pancakes:
There are many variations of these simple pancakes utilizing different flours, milks and berries but this is my favourite one so far.
- 1 Banana
- 1 Cup oat flour (ground oat flakes)
- 1 Cup quinoa milk (you can use other non-dairy options) (I did half water half milk and they still turned out great)
- 1/3 cup berries (fresh or frozen) (my personal favourite was blueberries)
- 1 tsp pure vanilla extract
- Blend all ingredients together except for the berries
- once blended, gently fold in the berries and spoon onto a hot pan
- Cook using a little oil to grease the pan (either coconut, grapeseed or avocado oil) until the top loses its shine and a few bubbles will appear
- They should be golden brown in colour and flip easily to cook for a few minutes more.
The outside will be golden and crispy with a soft banana centre and loaded with berries!
So, had you forgotten about Pancake Tuesday, and only found out via the pancake pictures frying your Instagram page, then you can forgo the main course tonight and dish out a healthy serving of pancakes for dinner!
Flipping up a holistic stack of Pancake Wednesdays,