With today being Pancake Day (or Shrove Tuesday, more specifically!), and pancakes being well, possibly one of the yummiest breakfast options out there, it’s about time we dissect this occasion a little bit more so that we can enjoy it in all it’s glory this year! Generally our staple on this day of the year is filled with unwanted fats and sugars, topped with even more of the same, resulting in us feeling not so great afterwards. There is a way to solve this though, with just a few tweaks to our standard recipe, and an eye opening array of toppings to accompany them, you’ll be consuming pancakes guilt-free with absolutely no compromise on taste or satisfaction once we’ve taken you through our step-by-step guide to making pancakes, your way!
STEP 1 – CHOOSE YOUR BULK INGREDIENTS
Let’s face it, no pancake is tasty without the thick and bulky ingredients. Some people choose oats for a more protein packed stack of pancakes, however this will make the pancakes extremely filling, so one or two may do (not a bad thing, just a warning). You could also opt for some gluten free flour, whether it be buckwheat, brown rice, or simply a gluten-free option of your choice.
STEP 2 – MILK IT!
Without a milk of choice, you would end up with a sticky mess. For pancakes, a sweeter milk is (if you’re going for sweet pancakes) a yummier option, however when it comes to dairy free milks, they are all pretty delicious. Some options are oat, almond, soy, rice, or coconut, and depending on which one you choose, you are bound to end up with a consistency that is so deliciously creamy. If you want to take your pancake milk that one step further, try making your milk from scratch; all you really need is a tiny bit of patience and a nut milk bag, and you’re pretty much ready to go!
STEP 3 – SWEETEN THINGS UP
Now it’s all well and good having the pancake bulk and creaminess down to a tee, but if they haven’t been sweetened at all, their flavour can be a bit bland – NOT something you want associated with your homemade p’cakes, right? There are a number of ways in which your pancakes can be sweetened, but let’s remember that we’re trying to stay as natural and ‘guilt-free’ as possible to get maximum enjoyment out of (let’s face it) one of the best days of the calendar year! To add to the formula for a great consistency, a mashed banana truly does do just that whilst adding a brilliant sweetness from it’s (obviously) natural banana flavour. With pancake counterparts adding lots of sugar, another way to add a wonderful amount of sweetness is by adding medjool dates, for both a bundle of sweetness and goodness at the same time. Of course if you are hoping to have even more sweetness, there are some more natural options to consider like 100% maple syrup, agave nectar, raw honey, or date syrup, not as good for you as a banana or date, but much better than white cane sugar!
STEP 4 – TOP IT OFF…
A pancake day celebration wouldn’t be complete without the topping, and much to your disbelief, there are many more toppings we could consider than the standard sugar and lemon juice, Nutella, or ice cream. It may sound like a healthy cliche (because it sort of is), but fresh fruits topping your pancake is just wonderful. Think strawberries, kiwi, raspberries, and blueberries, and you’re onto a winner already, paired with coconut yogurt, coconut cream, perhaps some Booja Booja or COYO. Alternatively, some pure maple syrup, raw (liquid) chocolate sauce, a drizzle of nut butter, or even a sprinkle of coconut, cacao nibs or chopped dried fruit will make the pancakes taste undoubtedly awesome too.
A RECIPE TO HELP YOU ON YOUR WAY..
I absolutely love this recipe for Blueberry and Baobab Pancakes…enjoy!
WHAT YOU NEED:
1 Tbsp Aduna Baobab Superfruit Powder 1 Banana 1/3 cup brown rice flour 1 Cup oats 1-1.5 Cups oat/almond milk 2-3 Medjool dates 1/2 Cup blueberries
Note: Of course you can make these without the Baobab, but come on – it’s delicious, nutritious and makes these pancakes extra awesome in the nutrient stakes! Plus, Aduna’s vibrant packaging is sure to light up your kitchen. It’s a no brainer!
WHAT YOU DO:
Start by grinding down the oats in a blender, grinder or food processor until it resembles flour. Set to one side. Add the dates, and oat milk in the blender and blend until the date pieces have been obliterated into tiny fragments. Break up the banana into smaller pieces and add with the baobab and brown rice flour. Blend until the mix is thick and smooth. Then stir in the blueberries. In a frying pan add a little coconut oil and spoon 1/3 cup onto the pan, with a knife spread so its round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top. Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture. Add any extras on top such as a drizzle of date syrup or agave and, my favourite, a generous spoonful of almond butter!