Tuesday, June 28, 2016

HOMEMADE EATS: BAKED BANANA NUT BUTTER FLAXSEED OAT PANCAKES (GLUTEN-FREE, REFINED SUGAR-FREE, VEGAN)

Healthy pancakes. Healthy. Pancakes.  I repeat: healthy pancakesThese two words coupled with each other in a single sentence sound like an oxymoron; as though they couldn't ever possibly go together. However, my dear (likely skeptical) reader, I promise I've found a delicious and easy way to make these two adjectives co-exist in physical form. Allow me to introduce you to the magic that is baked banana nut butter flaxseed oat pancakes.   


Pretty appetizing looking, aren't they? Annnd they taste as good, if not better than, they look. 

These beauts have bananas to thank for their perfectly sweet taste. Unlike most pancakes, an accompanying drizzle (or puddle) of maple syrup or agave is not needed and completely optional. The sweetness of the banana is usually enough for me, and this is coming from a girl who loves to drown pretty much everything in a lake of maple syrup (is my Canadianness showing?). 

Also, I can confidently say I far prefer these golden pretties over normal pancakes. Not only do they taste better, but they're also much healthier and easier to make. Refined sugars and sweetener are out of sight. They're oven-baked - no pan flipping required! (Side note: I can't be the only one who despises and sucks at flipping pancakes... Anyone, anyone?)

I like to make a double batch of these once a week then refrigerate them in an air-tight container for an easy "reheat-and-eat" breakfast or a quick snack. They keep well for about 5-7 days in the fridge.  



BAKED BANANA NUT BUTTER FLAXSEED OAT PANCAKES 
serves 4
prep: 10 minutes
bake: 25-40 minutes (depending on the thickness of pancakes)
total: maximum 50 minutes 

WHAT YOU'LL NEED:
ingredients
-4 ripe, browning bananas
-4 eggs (if vegan, substitute with flax eggs)
-4 tablespoons of a nut butter of your choice (almond, peanut, tahini) 
-1/2 teaspoon baking soda
-2 tablespoons flaxseed meal
-1/4 cup gluten free rolled oats

tools/equipment
-mixing bowl
-spoon
-baking sheet
-parchment paper 
-oven

WHAT TO DO:
prep
1. Pre-heat oven to 400 F and line a baking sheet with parchment paper.
2. Remove peels from bananas. Mash bananas in your mixing bowl. 
3. Add in the remaining ingredients. Mix well.
4. Using a spoon, scoop mixture into puddles (usually 2-3 tablespoons works out well) atop the parchment paper-lined baking sheet. 

bake
5. Depending on the thickness of the pancakes, you'll need to bake them anywhere between 25 and 40 minutes. I'd recommend checking in on them at the 25-minute mark and adjusting your time accordingly. They're finished once they've browned and goldened, as pictured. 

finishing touches + add what you like
Enjoy plain, topped with your favourite fruit (I find blueberries and strawberries go especially well with these), popped quinoa, chia seeds, hemp seeds, nuts, whipped coconut cream, maple syrup or agave –whatever you like!

Will you give these pancakes a go? Which toppings would you choose?
Share your answer in the comments below.

If you do happen you try these out, I'd love know your thoughts. Tweet me at @thegirlinpolkas!

Your breakfast-loving friend,
-R

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