Plant-based breakfast: Banana Pancakes

Looking for a fluffy yummy plant based pancakes that hold their ground against regular American pancake? Look no further!

One of the complains about plant-based pancakes is that they are often flat and lifeless and hard to cook. I have to agree that often they miss the body and softness of the regular American pancake. However, it does not have to be the case, as it is very easy to add this attribute to plant based or vegan pancakes. 

Ingredients

Recipe makes approximately 10

260 ml plant based milk of choice (I like oat milk)

240 g spelt flour (or barley flour or other whole grain flour of choice)

2 tsp of chia seeds

2 ripe bananas

1 tbsp baking powder

1 tsp baking soda 

0.5 tsp real vanilla powder

Instructions

1. Blend all ingredients together until smooth.

2. Let it sit for about 10 minutes. In a meantime heat the pan. 

3. Fry them without oil on a well-heated good quality non stick pan.

4. Enjoy them with anything your soul desires! 

Fluffy pancakes

This recipe was born as I had some quark (presses cottage cheese) left over from making pierogi. I decided to incorporate them into pancakes.

Ingredients:
500g quark/pressed cottage cheese (low sodium)
1 cup sprouted spelt flour
3 cups traditional oats (milled into flour)
3 tbsp flax seeds (milled)
1 tbsp baking powder
2 cups milk of choice
1 egg (optional)

Steps:
1. Place all ingredients in a high speed blender and blend until fairly smooth.
2. Heat the pan for a few minutes, until hot (no oil required as flax will act as fat in this recipe).
3. Add dough to the pan and cook for 3-5 minutes on each side
4. Serve with maple syrup or your favourite fruit sauce
5. Enjoy!