Growing up, pancakes were ALWAYS my favourite breakfast treat. Mostly because it meant that it was the weekend, but also because they were just so DAM delicious. Even as an adult, I still look forward to pancakes like I did when I was younger… and trust me, they taste just as good! The best thing about this guilt-free, healthy version is that not only is it delicious and kid approved… but it also doubles as a kick-ass waffle batter too! Talk about #winning.
PRO TIP: Top with raspberry syrup, fruit, sliced nuts or pumpkin seeds for an added out-of-this world touch. Not a fan of raspberries? No problem. Simply top with 100% pure maple syrup and you have a combination just as delicious and guilt-free as the former. Enjoy!
- 1 1/2 cup oat flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 tablespoon ground chia seeds + 3 tablespoons warm water
- 1 medium mashed banana
- 1 1/4 cup unsweetened almond milk*
- 1 tablespoon vanilla extract
- 1/4 cup vegan dark chocolate chips or 1/4 cup wild organic blueberries
- 1 cup fresh organic raspberries (for jam topping)
- 2 tablespoons 100% pure maple syrup (for jam topping)
STEP 1: In a small bowl, make the ‘chia egg’ by combining chia seeds with warm water. Set aside.
STEP 2: Combine all wet ingredients, including “chia egg” in a bowl. Add in cinnamon and baking powder, mixing well. Slowly add in oat flour, mixing until well combined.
STEP 3: Heat up skillet/frying pan to medium heat. Lightly grease with coconut oil. Pour batter into pan, and cook until golden brown on both sides.
RASPBERRY JAM TOPPING: In a small pot on medium-low heat, add 1 cup fresh organic raspberries. Mash raspberries with a fork, and top with 2 tbsp. pure maple syrup (or more to taste/consistency). Once heated and bubbly, remove from heat and top pancakes immediately.
Note: You can substitute any dairy-free milk for the almond milk. Depending on how big you make your pancakes, will depend on how many servings. This recipe will make 3 Belgium waffles.