By Jamie Lloyd
Everyone loves pancakes, they make for the best breakfast ever! Here are a couple of healthy yet absolutely delicious recipes the whole family will enjoy. Happy Pancake Day!
Oats, Almond and Flaxseed Pancakes
The blend of oats, almonds and flax makes each pancake deliciously thick—just like classic American pancakes—while the addition of ripe banana and a splash of maple syrup makes them wonderfully sweet. I love mine topped with fresh berries, crushed walnut pieces, sliced banana and a drizzling of warm maple syrup.
Ingredients
1 cup of oats
1 cup of almonds
¼ of a cup of ground flaxseed
2 overripe bananas
2 tablespoons of maple syrup
2 teaspoons of cinnamon
1 cup of water
a pinch of salt
1 cup of blueberries (optional)
Coconut oil for cooking
Method
Start by placing the oats and almonds into a food processor. Blend them for a minute or two until they form a smooth dusty flour. Add the remaining ingredients (except the blueberries) to the processor and blend again until a smooth mixture forms. The mix should turn out nice and thick.
Transfer the mix into a mixing bowl—this makes putting spoons of it into the pan much easier. If you’re using blueberries, stir these through now.
Place a frying pan on the hob to heat for a minute or two. Once it is really hot, add a teaspoon of coconut oil to the pan and allow it to melt. Then add a quarter of the mix to the middle of the pan, using your spoon to shape it into a circle. After a minute or two, check the bottom of the pancake: if it’s cooked then flip it over and allow the other side to cook for another minute. Remove the pancake, add another teaspoon of coconut oil and go again!
Mango Pancakes
I hope you love these as much as I do! They’re honestly so simple and require so few ingredients, it’s awesome—all you need are oats, ripe bananas, nut butter, water and some mango. The ingredients take about two minutes to whizz together and then you just fry them up and serve them. So much goodness, so much simplicity, so much happiness!
Ingredients
2 ripe bananas
4 slices of mango (180g)
1½ cups of oats
3 tablespoons of nut butter (I use cashew butter)
2 cups of water
A pinch of salt
1 cup of blueberries (optional)
Coconut oil for cooking
Method
Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute or so until the mix is nice and smooth. Transfer the mix into a bowl and stir in the blueberries, if you’re using them.
Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid.
While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot, place a heaped tablespoon’s worth of mix onto it and allow it to cook for about two minutes. Then flip it over and let the other side cook until it begins to brown. It’s important that you don’t flip the pancake too early: wait until the top side no longer looks like the runny mix in the bowl—when it’s starting to look firm and cooked, then flip it over.
These pancakes are really small so even in a small pan you can get three or four going at the same time.
Serve and enjoy!
About the author:
Jamie Lloyd is a multi-award-winning health and fitness coach based in southwest London. For personal training, nutrition coaching or to try his 10-day liver cleanse, email contact(@)jamielloydfitness.com or visit www.iamjamielloyd.com.
