I make this american style pancake every Saturday that even my extremely critical Italian hubby and my very picky four-year-old are also very happy to eat. 😊 There will be 45-50 pieces out of the batter that might seem a lot at first, but I’m making so much because we love “next day and third day” pancakes too, even when they are cold. Many times I just get one or two from the fridge if I want something sweet – I know at least that they are skin friendly and not fattening. For me, weight loss is not a goal (rather weight retaining), but if you want to lose weight, I would also recommend this recipe as a great diet brekkie/snack option. 😉 Btw, it takes no more than 5 minutes to throw together, cooking is what lasts longer, but it is possible to save the dough for later if you do not want to cook all of it immediately. Ok, enough talking, let’s look at the recipe!
- 1 ripe banana (if it’s still green, it will be hard to mash)
- 2 eggs (can be replaced with 2 tablespoons of chia seed + 6 tablespoons of water if you are a vegan)
- 300 g oat flour
- 200 ml oat milk (or any other plant milk)
- 400 ml water
- 1 tsp baking soda (can be left out. seriously. no big difference)
- 1 tsp cinnamon
- pinch of salt
- 2-3 tsp coconut nectar* (can be replaced with honey)
- 1,5 tbsp coconut oil**
- 1 apple peeled, grated (also optional)
★ In a large bowl mash the banana with a fork. Crack in the eggs & mix it up. Add the flour and the oat milk, and mix it again. Then slowly add the water as well (about 400 ml, but maybe a bit more – you should get the typical american pancake texture) and stir it.
★ Add the baking soda, cinnamon, salt and coconut nectar. Mix everything together (for me a fork is enough for this, but if you think it’s needed, use a hand blender). In the end pour inside the coconut oil as well, which if too “solid” it is worth melting slightly to make it easier to disperse.
★ Lastly peel and grate the apple (I use a bigger hole grater, it is totally fine) and add that to the mixture as well. You can skip this step if you want to, but let me tell you: it is AMAZING with grated apple, you MUST try it at least once! 😉
★ Heat a non-stick pan over medium-high heat and with a paper towel spread some coconut oil. My experience is the hotter the pan, the faster the pancakes can be baked. With a ladle, pour two small batch of batter into the pan, then adjust them slightly with the back of the ladle to smooth them out so they have a circular shape. (If you are a beginner, try first with one! 😜)
★ As they begin to have small bubbles on top (in about 20 to 30 seconds) it is time to turn them! Cook both sides until golden brown. Transfer them to a plate and enjoy your meal!
What to put on top?
I love them with fresh fruits and sour cherry jam, but my hubby, for example, is eating them with peanut butter and banana slices. They are also divine with coconut or maple syrup. It’s a matter of taste. 😊
How long do they last?
In a closed box, in the fridge for about 4-5 days smoothly.
* Why coconut nectar?
I have to say that 99% of the time I use honey as a sweetener (in everything, even in pizza sauces) and because I only believe in natural sweeteners (except stevia and xilit because I hate the aftertaste of the first and the least may cause diarrhea which I don’t want to risk with a kid in the family.) I was delighted to have received a vegan Coconut Merchant Organic Coconut Nectar from The Food Therapy Market (Hungarian website unfortunately, but google translate is your bff 😉). I tried coconut sugar, but it’s more convenient to use the nectar, since it’s liquid. And it’s sweeter than honey, so you need less. The bonus is that in addition to containing zinc, iron, calcium, potassium and inulin, it has a low glycemic index (GI35 – honey GI50-55) – so it increases your blood glucose level a lot less. Which means it does not cause acne or new wrinkles. YES!! There is no coconut taste, it is just like a sweet syrup. In coffee or oatmeal it’s also very delicious. And knowing that it is gluten-, soy-, milk-, additives- and GMO-free is quite pleasing. If you are not from Hungary, you can buy it here or here.
** If you use coconut oil …
It is important to choose one that is cold-pressed, extra virgin and just in general high quality. I was kindly gifted this Coconut Merchant Coconut Oil that won a Great Taste prize in 2015 and it is absolutely beyond any expectation. Raw, unrefined, ethical, vegan + gluten, preservative, cholesterol, milk and gluten free. And why is it good to bake with it? Because coconut oil is highly resistant to oxidation at high heat, meaning it is not carcinogenic, as opposed to other oils (e.g. oilve oil). There is a mild coconut-y taste to it but you can not feel it at all when eating these pancakes. However, be aware when it comes to making salty dishes. I really liked it, especially since it can be used in the bathroom as well (as a hydrating hair mask, shaving/lip balm or body lotion). If you are not from Hungary, you can buy it here or here.
If you try my recipe, please let me know here in the comments, on Facebook or share your pics on Instagram and use the hashtag #peonillapancake! I am so soooo curious!! 🙂
Have a beautiful day (and skin)! 😉