These deliciously fluffy, American style pancakes are super easy to make and seriously delicious. Super indulgent yet super good for you since they are packed with protein and whole foods rich in essential nutrients, fibre and healthy fats to keep you full and satisfied through out the morning. Being naturally gluten, grain, dairy and refined sugar free they are the perfect alternative to conventional wheat laden pancakes which often leave you feeling bloated and lethargic. Thanks to their high protein content from the quinoa, almonds and eggs and antioxidant rich berry compote they are also totally acceptable to eat after a workout!
I love them topped (generously) with this syrupy berry compote, some organic probiotic yoghurt or coyo, a little maple syrup and a few nuts for a little added crunch.
Makes around 10 pancakes:
- 2 bananas
- 1 cup ground almonds
- 1 cup quinoa flour
- 1 cup almond milk
- 2 eggs
- 1/2 tsp bicarbonate of soda
- 1/2 tsp vanilla extract
- Coconut oil (for cooking)
- In a large bowl mash the bananas roughly and mix together with the eggs and vanilla extract.
- To the same bowl add the quinoa flour, ground almonds, bicarbonate of soda and almond milk and whisk until a smooth batter is formed.
- Heat a frying pan to a medium heat and melt a little coconut oil for cooking the pancakes.
- Spoon equal amounts of the pancake mixture into the pan and cook on one side until small bubbles are starting to form.
- Flip the pancakes and cook on the other side for another minute or so until the pancakes have a nice colour (its best to cook the pancakes in batches unless you have an enormous frying pan!).
- Top with berry compote, maple syrup, a little yoghurt and nuts of your choice and enjoy!
To make the berry and orange compote:
The compote is so speedy to make that I often make it after cooking the pancakes in the same pan so that the syrupy compote is deliciously warm and you can save a little on the washing up.
- 3 cups frozen berries
- Juice of 1 large orange
- Splash of water
- Add the frozen berries to a pan on a medium heat until the berries are starting to thaw.
- Stir in the juice of one orange and a splash of water and leave to bubble for a minute or so (or a little longer if you prefer a thicker syrup – I personally like a thinner syrup and lots of it to dip the pancakes!)
- Enjoy over pancakes, topped on porridge or with yoghurt and honey.