This plant based pancake recipe will satisfy your sweet cravings and keep you full until lunch.
1 very ripe banana smashed with a fork
1 cup coconut flour
1 cup regular flour
1 1/2 cup unsweetened coconut / almond / cashew or oat milk
1/4 teaspoon baking powder
1 tablespoon honey
1 teaspoon chia seeds
Dash of Himalayan salt
Fresh or frozen fruit to top them
Mix all dry ingredients and all wet ingredients in another bowl. Combine them and mix them well.
I used a spoon to pour them on a non stick pan.
Didn’t use any oil since I used a full fat coconut milk that has a good amount of oil in it. After I poured the batter I sprinkled chia seeds and put some frozen blueberries. Then flip them and cook them on the other side.
Adding the chia seeds is an easy way to sneak in some extra nutrition without changing the taste.
They are super rich in iron, omega-3, calcium, antioxidants and many more. I prefer adding them inside the pancakes rather than as a garnish. But don’t just add them to the batter because they soak up a lot of moisture and so does the coconut flour so you won’t get the perfect consistency.
Adding almond or peanut butter is always a nice way to add extra plant based protein
Fresh fruit always works. My favorite is banana slices, strawberry and mango.
Thanks for watching!