Okay, so you can have pancakes any time of the day or year but most people have more time to make them when they’re not rushing off to work or school! 🙂 Pancakes are a great breakfast food, especially when you have guests, and these ones are suitable for everyone! 😀 Of course, they are not just for breakfast! You can make them as a dessert or even for afternoon tea! 🙂 If you’ve finished work or studying for the holidays, we hope you have a fantastic break (and make some pancakes)! We’re taking a few days off (hooray)! but we’ll be back again soon! 😀
We love pancakes in our house and have all sorts of toppings which we use. Fresh fruits are almost always included – usually bananas, blueberries, raspberries, pomegranate or strawberries. Cooked fruits appear too with mixed red fruits being the most often used, but apple is good too, as are cherries. Then there’s the sauce component. We use nut butter, yogurt, jam, chocolate sauce/spread, fruit compote, maple syrup, even ice-cream and cream (if they’re not for breakfast)! Sometimes we sprinkle extras over the pancakes – coconut flakes, chopped nuts, cacao nibs, even mixed seeds and add a dusting of cacao.
That’s the great thing about pancakes, you can just make them and let everyone add their own toppings to create their own delicious concoctions!
Have you tried pancakes with:
- almond butter, banana and chocolate spread
- natural yogurt, hot cherries and chocolate drizzle
- apple compote, mincemeat and flaked almonds
- raspberries, strawberries, vanilla yogurt and pecans
- banana and maple syrup
I’m sure you have a pancake recipe somewhere, and we have several on here, but here is a quick and easy one suitable for everyone!
Quick and easy vegan and gluten-free pancakes that everyone can enjoy!
- 200 g Oat flour (blend regular oats) (gluten free if required)
- *optional 1 teaspoon baking powder
- 2 medium Bananas (approximately 200g)
- 300 ml Milk (we use unsweetened carton coconut)
- Oil for cooking
- Toppings of choice
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Put everything in the blender and blend until smooth.
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Melt/heat a small amount of oil in a small frying pan. Pour in a drop of batter and allow to cook. When you see bubbles on the surface, flip over and cook on the other side. Remove from pan. Test!
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Adjust your mixture if necessary – add more oats or milk if needed. Note that the batter will thicken on standing.
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Cook the pancakes to the size you require. If they are not being eaten immediately, stack in the oven on a low heat (no need for foil or grease-proof paper).
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Load with toppings, take a photo, send it to us or post online using @LifeDietHealth or use the hashtag #LifeDietHealth
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Enjoy!
- Top with nut butters, fruits, yogurts, sauces, compotes, nuts, chocolate.
- Store any remaining pancakes in the fridge. Reheat in the toaster.
- Batter can be stored in the fridge for 1-2 days (it will thicken on standing so just add a bit more milk before using).