Healthy vegan banana raspberry pancakes

Is there any better way to start your Sunday than with pancakes in bed? Yes, actually there is: With healthy, vegan pancakes that doesn’t just taste amazing but that also provide your body with nutrients.

This is one of my favorite pancake recipes and you can vary it so much depending on what you’re craving or what you have at home. They contain no refined sugar, gluten or dairy and they’re packed with nutrients to fuel your body for the day ahead. They’re also really easy to make, which is a big plus on a lazy Sunday.

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Ingredients for 2 Servings:

  • 2 Ripe bananas

  • 1 Cup (2,5 dl) Buckwheat flour

  • 1/2 Cup Oat milk

  • 2 Chia-eggs (2 tbsp chia seeds mixed with 8 tbsp of oat milk. Let sit for 15 until the chia seeds swell to a gel-like texture).

  • 1/2 tsp Pink Himalayan salt

  • 2 tsp Baking powder

  • 1-2 tbsp Honey

  • Coconut oil (for frying)

  • Handful of frozen raspberries

Start by preparing the chia eggs and let them swell for about 15 minutes. Mash the bananas and add the chia eggs and the rest of the ingredients. Mix until you have a smooth mixture. Fry them on the pan with a little bit of coconut oil. When you have poured the mixture on the pan, add some raspberries to each pancake. You might need to crush them a bit in your hand so they’re not too big. If you’re impatient like me, you can use a big pan and fry 3 pancakes at the same time.

As the pancakes get done, put them on a plate and cover with a microwave lid or aluminum foil so they stay warm as you fry the rest of the pancakes. The mixture might thicken a bit as it sits. Just add some more oat milk if you need to thin it out a bit.

When they’re all fried, top with some peanut butter, fresh berries and seeds (or whatever you prefer). Bon appetite!

I hope you enjoy this recipe.

Much love,

Lisa Belinda