Nutritious AND delicious – 3 pancake recipes that scream weekend brunch
Yes, Pancake Tuesday is coming up, but to be honest, we are game for pancakes whenever – especially when they are not only delicious – but also actually healthy!
No, really. Pancakes that are healthy can also be seriously scrummy – and these ones by Linwoods Health Foods and Chia Bia perfect not only for Pancake Tuesday, but also for brunch on the weekends, and you bet we are planning on testing out every single one of these recipes.
Weekends are looking up!
Grilled Peach, Coconut Yoghurt and Granola Pancakes
This is the perfect brunch-at-home weekend recipe... sweet, light and also nutritious - what more could you want in a pancake!
125g plain flour
2 tbsp natural sweetener granules
1 tbsp baking powder
½ tsp fine sea salt
1,240 ml unsweetened almond milk
1 tbsp apple cider vinegar
2 tsp Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
1 tsp vanilla extract
1 ripe peach, sliced
5 ml maple syrup
Method for pancakes
In a medium bowl combine the flour, sugar, baking powder and salt. In a liquid measuring jug add almond milk, apple cider vinegar and vanilla and stir to mix well.
Pour the liquid mix into the dry mixture and whisk until smooth and allow the batter to sit for approximately 5 minutes.
Pour about ½ cup of batter onto a nonstick pan over medium heat. When the top of the pancake begins to bubble on the top, flip the pancake and cook until golden. Repeat until the batter has been used up.
Method for grilled peach
Brush both sides of the peach slices with maple syrup and cook on a non-stick griddle pan on medium heat. Turn after a couple of minutes to cook the other side.
Assemble the pancakes on a plate. Spoon over some coconut yoghurt, then add the grilled peaches, granola and mint leaves.
Banana Spelt Flour Flax Pancakes
These pancakes are fluffy and lightly sweetened with banana coated in some coconut sugar caramel! Why not try adding Linwoods Flax with BioCultures and Vitamin D into your pancake mixture for some of the much-needed sunshine vitamin.
1 ripe banana mashed (approx. 120g unpeeled weight)
120ml milk of choice
2 large eggs
150g plain white spelt flour
2 tsp baking powder
1 tbsp milled flaxseed
Top with banana coated in some coconut sugar caramel!
Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together.
Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.
Cook pancakes in a large pan that has been greased with a little oil of choice. Cook until bubbles form, approx. 1 -2 minutes, flip and cook for 1 -2 minutes more.
These pancakes reheat beautifully and are also delicious cold.
So good, even non-vegans will love them!
1 cup gluten-free plain flour
1 tbsp GF baking powder
1/4 tsp salt
1 tbsp Chia Bia Milled Chia Seed
1 cup almond milk or dairy-free milk of choice
2 tbsp melted coconut oil
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
More oil to grease your pan/skillet, if necessary
In a mixing bowl, whisk together the flour, baking powder and salt. In another bowl whisk together the milk, oil, maple syrup and vanilla extract.
Pour the liquid mixture into the dry mixture, whisking continuously until fully combined. Let the batter rest for at least 5 minutes so your pancakes will be extra fluffy.
Place your pan over medium heat and when hot lightly grease with additional oil.
Pour/scoop on the mixture and cook for 2 -3 minutes before flipping and repeating on the other side.
Repeat the process with the remaining batter. Serve pancakes immediately or keep warm in the oven.
This sauce is to-die-for and it only has two simple ingredients: peanut butter and maple syrup!
In a saucepan place 2 tbsp peanut butter with 4 tbsp maple syrup. Stir continuously over medium heat for 1-2 minutes. When the mixture is about to start bubbling take it off the heat and allow to cool.
250g fruit of choice
2-3 tbsp Chia Bia Whole White Chia Seeds (can use regular whole seeds either)
2 tbsp lemon juice
2 tbsp maple syrup/agave nectar
Wash and chop fruit to preferred consistency. If you like a chunky jam chop the pieces bigger and vice versa.
Place the fruit in a saucepan over medium heat. It will begin to break down in its own juices so no need to add water.
Once it is completely broken down remove from the heat. If you want a fine jam consistency you can mash the fruit at this point.
Add the lemon juice, maple syrup and chia seeds and stir until well combined. Allow to stand for at least 5 minuted to cool before transferring to a jar.
Keep stored in the fridge and use within 48 hours.