About the Recipe
This easy breakfast or brunch treat is great to cook with kids and adults alike and adding other gut health toppings adds not only to the taste but the health benefits to an all time favourite.
- Sunni Patel, PhD
The use of oat, buckwheat and spelt flour provides the much needed fibre to support gut health.
Bananas are also a good source of prebiotic fibre, with around 3g of fibre in each piece of fruit. Try not to use over-ripened bananas as it will be rich in pectin and resistant starch (both decrease as the banana ripens).
1 tbsp milled flax seeds/chia seeds
3 tbsp water
150g oat/spelt/buckwheat flour or equal mix of each
1 tbsp baking powder
3 tbsp coconut sugar
200-300ml oat milk
1 tsp vanilla extract
½ tsp cinnamon powder
50g cocoa nibs
2 tbsp maple syrup
2 tbsp coconut sugar
Soak the milled flax seeds or chia seeds in 3 tbsp water for 5-10 minutes.
Meanwhile, slice 2 bananas length ways and put on a low heat with the maple syrup and coconut sugar to caramelise.
Then mash one banana in a bowl and sift in the flour, baking powder and sugar before incorporating the milk, flax/chia eggs and vanilla extract until you get a thick pancake dropping consistency.
Lightly mix through the cinnamon powder, cocoa nibs and blueberries.
To make the pancakes, add a ladle of mixture to lightly oiled pan and a medium heat until bubbles start forming on the top side. Then flip over to cook for a few minutes until lightly browned. The mixture should make around 8-10 pancakes.
Serve with the caramelised bananas.