I wasn’t a huge pancake eater growing up. This is likely because pancakes are not something that typically comes to mind when we think of healthy breakfast options (and I have been a health fanatic for a LONG time). However, recently I discovered how to make nutrient-rich, gluten-free plant-cakes which can easily be eaten everyday. The first 3 ingredients listed (oats, banana, almond milk) are a great base to then flavour with seasonal fruit or vegetables (pumpkin, for example). Pumpkin has several evidence-based health benefits including: improved heart health, better eye health, and lower blood pressure.
You may find these much denser than typical pancakes (great for sharing with a friend or saving them for yourself). Also, I like making mini pancakes which results in more pancakes (for stacking fun). Enjoy!
- 1 cup rolled oats
- 2/3 cup unsweetened plant-based milk
- 1 ripe banana
- 1/3 cup pumpkin
- 2 tsp pumpkin spice (2 parts cinnamon to 1 part each all spice, nutmeg, ginger)
Berry Sauce (heat on stove to make a thick syrup):
- 3 frozen strawberries
- 1 tbsp maple syrup
- Blend pancake ingredients in a blender until it becomes a smooth enough consistency for pouring.
- Use a measuring cup (1/4 or 1/3 cup) to transfer and pour batter for each pancake on to a hot frying pan (with stove on medium heat).
- Cook pancakes until bubbles start to form, then flip them.
- Stack pancakes on a plate.
- Pour berry sauce over stack and top with fruit and/or nuts.
- cinnamon = may help balance glucose levels, lower cholesterol, and decrease triglycerides in blood
- almond milk = high in vitamin D and calcium (many women with PCOS are vitamin-D deficient)
- oats = low glycemic load, high in fiber, maintains blood sugar levels, and contains tryptophan which boosts serotonin levels for better sleep and a stable mood
An additional almond date pancake sauce recipe can be found in my vegan eBook: Cooking with Compassion – 30 Vegan, Gluten-Free Recipes to Nourish Ourselves, Our Families & Our Planet