Pancake Day Pancakes

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Well, if I do say so myself, Braxton is a lucky little boy – he got to eat pancakes for dinner tonight! I wanted to update my recipe and get a good picture up there in time for you all to prepare for pancake day tomorrow!

These are so easy to make and totally guilt free: gluten free, refined-sugar free, dairy free, egg free and DELICIOUS! Takes 5 minutes to wizz all the ingredients together and you can use any toppings you like from chocolate sauce to maple to lemon and sugar… give it a whirl!

Ingredients

2 flax eggs (2 tbsp ground flax seed mixed with 2 tbsp water)
1 cup buckwheat flour
1 heaped tsp baking powder
1.5 ripe bananas
2 tbsp pure maple syrup
1 cup almond milk (or any other non-dairy milk)
Coconut oil for cooking

Method

Make the flax eggs by mixing the flax seed with water in a small bowl and leaving it to the side.

Add all the ingredients to a food processor and wizz until smooth.

Heat some coconut oil in a pan and when hot, add a small ladle full of the mixture in a pancake shape. It will only need about a minute, then flip it and do another minute, or until you think it’s cooked through.

Continue until the mixture is finished.

Top with almond butter, homemade chocolate sauce or maple syrup or coconut yogurt and blueberries like we’ve done here.

Love & health,
Lauren

Vegan Buckwheat Pancakes

Buckwheat Maca Pancakes

Sunday mornings should really be all about pancakes, and my baby boy deserves the best! Such a great baby-led weaning food as it’s so easy for them to hold and feed themselves. This recipe uses only healthy, natural ingredients so it’s still full of nutrients, especially as I added a load of maca powder in there.

Braxton absolutely devoured these – and Daniel and I had no problem polishing them off!

I topped it with some almond butter and homemade chocolate sauce but you can use anything you like.

 

Ingredients

2 flax eggs (2 tbsp ground flax seed mixed with 2 tbsp water)
1 cup buckwheat flour
1 heaped tsp baking powder
1.5 ripe bananas
2 tbsp pure maple syrup
1 cup almond milk (or any other non-dairy milk)
Coconut oil for cooking

Method

Make the flax eggs by mixing the flax seed with water in a small bowl and leaving it to the side.

Add all the ingredients to a food processor and wizz until smooth.

Heat some coconut oil in a pan and when hot, add a small ladle full of the mixture in a pancake shape. It will only need about a minute, then flip it and do another minute, or until you think it’s cooked through.

Continue until the mixture is finished.

 

Top with almond butter, homemade chocolate sauce or maple syrup (or all 3!)

Love & health,
Lauren

Valentine’s Pancakes

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These look like they’re filled with some sort of nasty artificial colouring, right? Wrong! Can you guess what the pink colour is? OK I’ll tell you… it’s beetroot! I love my healthy pancake recipe but I wanted to make something extra special for Valentine’s Day without using artificial colouring and all the colourings and flavours we need are already found in nature. I used my usual recipe, just added beetroot and changed it very slightly. I promise it doesn’t taste of beetroot either – they just taste like insanely yummy and fluffy pancakes. So easy to make as well, oh and they’re vegan too!

If you’re trying to be healthy but want to treat your partner to breakfast in bed this Valentine’s Day, you can’t get better than these. Yummy, nutritious – both buckwheat flour and beetroot are good for the blood and lowering cholesterol. The chocolate sauce is full of protein and is a great aphrodisiac – just what you need for Valentine’s Day!

Ingredients

Half cup buckwheat flour
1 beetroot, peeled, chopped and steamed (or ready cooked)
2 tbsp ground flax seeds
5 tbsp purified water
1 ripe banana
Half cup almond milk (or other non-dairy milk)
1 tsp baking powder
1 tbsp maple or agave
Pinch Himalayan salt
Coconut oil for cooking

Method

First, mix the flax seeds in a bowl with the water and put in the fridge for 10 minutes to create flax ‘eggs’.

While it’s in the fridge, start preparing the rest. Add all the ingredients to the blender and blend until smooth. Once the flax eggs are ready, add this to the mix and blend until smooth.

Transfer this to a bowl so it’s easier to access with the ladle.

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Use a non-stick pan and heat some coconut oil in the middle, just a little, and when it’s hot, add a small ladle full of the mixture to the centre and spoon it over to create a pancake shape. It will only need around a minute on each side, but all hobs are different so you want it to be fluffy and cooked on the inside but not burnt on the outside. Repeat until the mixture is used up.

Top with homemade chocolate sauce or maple syrup, coconut cream or any topping of choice.

Happy Valentine’s Day everyone!

LOVE,
Lauren

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No-fry Chocolate and Maca Pancakes

Choc Maca Pancakes

I can’t think of anything better for Sunday breakfast than a stack of pancakes! And with this recipe they’re completely guilt-free.

This is basically a variant of the Plain Buckwheat Pancakes – I’ve added raw cacao and maca for a delicious malted chocolate flavour. Maca gives you increased energy and is said to help relieve the symptoms of PMS. It has a malted flavour which pairs very well with raw cacao.

Both maca and cacao are aphrodisiacs, so why not start practicing this recipe now for Valentine’s Day?  😉

I find it tedious to stand in front of the stove frying up batches of pancakes, so I decided to try baking them and it worked really well! Of course you also have the added benefit of not having fried them in oil – while coconut oil is the best choice for frying, oils are always healthiest in their raw state.

In this version I used almond flour simply because I have so much (as a by-product of all the almond milk I make) but you could substitute it with buckwheat flour, as in the original recipe.

Ingredients (this makes enough for my husband, my toddler and I – about 12 pancakes)

4 tbsp flax seeds, ground in a coffee grinder (you could also use chia seeds)
150ml water
1 cup almond flour
1 heaped tsp aluminium-free baking powder
1/4 tsp Himalayan salt
3 tbsp raw cacao powder
1 tbsp maca powder
1/2 tsp organic stevia leaf powder (or 1 tbsp organic maple syrup or raw honey)
1 1/2 ripe bananas, mashed with a fork to a puree
1 cup almond milk or other dairy-free milk

Method

Preheat the oven to 180 C.
Combine the ground flax and water to make your flax “eggs.” Refrigerate for 15 minutes while you make the rest of the batter.
Sift together the flour, baking powder, salt, cacao powder, maca powder and stevia. Add the banana and almond milk and use a whisk to combine well. Add the flax “eggs” and whisk again. The flax is quite gluey so make sure you get it mixed in really well.

Line a large baking tray with baking paper. Place a heaped tablespoon of the batter onto the paper and use the spoon to spread it out into a neat circle, about 1 – 2cm thick. Repeat with the rest of the batter.
Bake for about 20 – 30 minutes until they have risen, browned and are cooked through.

I served these with fresh raspberries, blueberries, gooseberries, pomegranate and my Raw Caramel.

Health and happiness!

Love,
Raine