Oat and berry pancakes: nutritiously tasty

Oat and berries pancakes, a nutrition way to start the day!

Crunch Nutrition Exeter: Oat and berry pancakes: nutritiously tasty

Who doesn’t like pancakes for breakfast?

The American are the kings of fluffy pancakes, they just have this tendency to drown them in maple syrup, which makes them a little bit less attractive from a nutrition standpoint. The health conscious amongst us will have noticed that and that’s why the web is now awash with “healthy” pancakes or three-ingredients pancakes.

Just a quick reminder, no food is unconditionally healthy, it’s all about amount and frequency so don’t you fret about having a bit of maple syrup once every so often.

Back to the three-ingredient pancakes, you’ve seen them right: banana, egg and peanut butter – yum! Except that, I don’t find them yum… They don’t have the consistency of “real” pancakes and they are too sweet for my liking. Each to their own I suppose but they aren’t for me.

Last night I was pondering about breakfast and I decided to try a half-way recipe between the traditional and “healthy” pancakes and it went a bit like this…

Ingredients: (for three people)

  • 110g oats
  • 1 tbsp. flaxseeds
  • 1 tbsp. chia seeds
  • 3 medjool dates
  • 2 eggs
  • 1 tsp. baking powder
  • a pinch of sea salt
  • milk
  • coconut oil
  • berries
  • greek yoghurt to serve

Method:

Place the oats, seeds and dates in a powerful blender like a Vitamix or similar and blitz everything to obtain a flour.

Tip in a large bowl, mix in the baking powder and salt and add the eggs. Mix together slowly so as not to form any lumps and when you have a solid mass start adding some milk gradually until you reach the consistency of double cream and leave the batter to rest for 20 min or so. You may well need to add more milk after that because the fibre content of the seeds tends to thicken the batter quite a bit.

Heat up a pan with a tsp. of coconut oil per batch and when your pan is hot enough drop several spoonfuls of the batter in, then add the berries on top – I find it works best to cook the blueberries and add strawberries at the end but you could do it the other way round. You’ll know to flip the pancakes when the top has bubbled up,  then cook them for another 1 min and serve!

I served mine with fresh strawberries and a dollop of Greek yoghurt.

Enjoy!

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