New pancake on the blog - just in time for Pancake Tuesday!
Updated: Mar 11
Pancake Tuesday! A tradition rooted in Christianity, many people would give up rich, tasty foods like butter, eggs, sugar and fat during Lent. Shrove Tuesday, now well known as Pancake Tuesday was the last chance to eat them before the 40-day fasting period leading up to Easter. Hence it became a tradition to enjoy pancakes on this day. While we are all for these pancakes, we also love the idea of challenging our mind and body – we encourage you to try this tradition especially if you consume a food item which may not be best for your health – this could be fast food, sugar, alcohol, or energy drinks! Pick your vice and aim to go without it until the Easter weekend. Let us know what you will be giving up in the comments below, we would love to hear from you!
But without further delay, let’s focus on Pancake Tuesday. We all love pancakes and not just this day, but any day! While traditionally they are calorie bombs containing flour, sugar and butter; there are a number of alternative recipes for pancakes which you can enjoy as part of a nutritious diet. We have our very own pancake recipe – one which is free from refined sugar, dairy and gluten. It is also vegan so should fit most diets. Happy Pancake Tuesday everyone!
Banana & oatmeal yum!
1 large banana, mashed
1 tablespoon ground flax
3 tablespoons water
1/3 cup nut milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 cup gluten free oat flour – you can buy oat flour but you can simply grind your regular rolled oats in a blender
½ teaspoon baking powder
½ teaspoon cinnamon
Pinch of salt
Coconut oil for cooking
Toppings: fruit, nuts, maple syrup or peanut butter.
Add ground flax and water to a small jar and allow it to sit for about 5 minutes.
Combine all the dry ingredients in a bowl – oat flour, baking powder, cinnamon and salt.
Add the wet ingredients to a mixing bowl – banana, flax egg, milk, maple syrup and vanilla extract. Mix until combined and then add the dry ingredients. Mix for about 30 seconds with a hand mixer until smooth.
Place pan over medium heat, lightly coat with coconut oil. Once the pan is hot, add batter to the griddle and cook for 2-3 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip the pancakes and cook until golden brown on both sides. If you find that pancakes are browning too quickly then you need to lower the heat.
Wipe skillet clean and repeat with more oil and remaining batter. Makes 4 small pancakes so if you need more, just double (or triple) the batter.
Top with your favourite toppings like fruit, nuts, maple syrup or peanut butter!