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Contemporary healthy magazine

Ingredients: makes 10-15 pancakes

120 grammes gluten-free oats (1 cup)
1 tsp Chia seeds
120 grammes buckwheat flour (1 cup)
1 tsp baking powder
1 pinch salt
1 tsp cinnamon
1 tbsp raw Maca powder
2 tbsp coconut sugar
1 medium ripe banana
350ml coconut milk (1 can)
250ml plant based milk, I like to use unsweetened almond or oat milk (1 cup)
1 tsp coconut oil

Step by Step

Throw the raw gluten-free oats and the chia seeds in a powerful blender such as a Vitamix and blend till completely pulverised into a flour-like consistency.
In a big bowl, mix the oat + chia seed flour with the buckwheat flour, baking powder, salt, cinnamon, Maca powder and coconut sugar until combined.
Throw the banana, coconut milk and coconut oil into the blender and blend at slow speed for a few seconds.
Stir the coconut milk and banana mixture into the bowl along with the plant-based milk of your choice and mix well.
Place a non-stick pan on medium heat for 30 seconds.
Once the pan is hot, pour the mixture in the hot pan making a 10-15 centimetre in diameter and 1 centimetre thick pancake and allow to cook until bubbles start to pop. Flip sides and cook for 30 seconds.
Serve with chopped fresh fruit and a drizzle of maple syrup and enjoy. 
This recipe is one of the reasons eating healthily can be so much fun. We don’t have to give up those less healthy foods we’ve always loved, but simply give them a little makeover!
I’ve cooked these pancakes for my entire family (kids love them too!) and friends and they’ve always hit the spot.
Happy Pancake Day!
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