Superfood Pancakes

We were watching an episode of Four in a bed the other evening when one of the B & B hosts was describing what ingredients they used in their breakfast superfood pancakes, they sounded delicious and the other guests raved about them at breakfast so I thought I would give them a try, as I didn't have the recipe or measurements of the ingredients I just had to wing it.

I substituted flour for flaxseed meal, normal milk for coconut milk, added some rolled oats, chia seeds and manuka honey and went about making in the usual pancake recipe fashion. As flaxseed browns quicker than regular flour, just keep an eye that they don't over brown.

They mixture seemed a bit wet and they didn't spread out as evenly round as normal pancake batter, giving them a more rustic look to them, they were also quite difficult to flip without cracking so I didn't give out much hope that they would be eaten, but fortunately I was mistaken, they were delicious and firmed up a few minutes after they were made, I think next time I make them I will put them in the oven for a couple of minutes to firm up. Jodie devoured 5 of them, she said they didn't even need maple syrup as they were deliciously moist on their own.

The banana gives a great flavour, giving them the right amount of sweetness to compliment the earthy nutty flavour of the flaxseed meal.

Ingredients

1 cup flaxseed meal

1/2 cup rolled oats

1 tbsp chia seeds

1 1/2 tbsp brown sugar

2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp salt

1 cup coconut milk

2 ripe bananas, mashed

1 tbsp manuka honey

1 egg, lightly beaten

Method

1. Preheat oven to 140°C. In a large bowl, mix flax meal, oatmeal, chia seeds, sugar, baking powder, bicarbonate of soda and salt. In a jug, whisk together, coconut milk, egg, bananas and manuka honey.

2. Make a well in the centre of the flax meal mix and add coconut milk mixture. Stir together until batter is almost smooth. Stand for 10 minutes.

3. Heat a non-stick frying pan over a medium heat. Using a 1/4 cup of mixture for each pancake, cook 2-3 pancakes for 3 minutes or until golden. Turn and cook for a further 2 minutes or until cooked through, making sure not to burn the pancakes as flaxseed browns quicker than flour. Transfer to a baking tray, cover loosely with foil, put them in the oven for 2-3 minutes to help firm them up.

Serve with a selection of fresh fruit.

Comments

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