Sundays are made for rest. So why am I procrastinating from writing an assignment with a tender head.
However, as it’s Sunday, we all deserve some foodie treats! I discovered this healthy pancake recipe after this year pancake day and it sure is a tasty breakfast. And most importantly, it’s the best kind of breakfast for a weekend.
Only three ingredients are needed and ample toppings of course! Again, I use oat flour (blended wholegrain oats) a healthy replacement of traditional white flour. The process is simple, just blend one cup of traditional rolled oats with a food processor or hand blender until they break down into fine powder-like flour.
The health benefits of oat flour are the same as rolled oats – surprisingly! Some benefits include reducing cholesterol, diabetes risk and regulating blood sugar. Oatmeal has a high level of dietary fibre that will make you feel fuller for longer.
1 cup rolled oats
2 egg whites
1 tblspn unsweetened almond milk (if required)
1 tspn cinnamon
- Mash up the banana in a bowl, add the eggs and beat together. Note: the mixture may not combine well but do not worry!
- Add in the cinnamon and oat flour and beat together. I usually add in the oats whole and use a hand blender to form all the ingredients.
- If the batter is too thick, add a drop of unsweetened almond milk. Leave the batter to sit for 10 minutes.
- Heat a non-stick frying pan with a little spray oil. Drop the batter into the pan to make little pancakes and flip after a few minutes. To make blueberry pancakes add blueberries before flipping.
- Voilà! Serve warm with your favourite healthy toppings – berries, Greek yoghurt, peanut butter, banana, honey… Enjoy! F x