These pancakes are quick to throw together and full of nutritious wholefoods.
Great for breakfast or just a snack, they are so wholesome and satisfying.
I love baking pancakes in the oven, as it means I don’t have to stand over the stove frying them for ages.
This recipe was inspired by Meg from My Wholefood Romance.
Here is my version:
1 tbs ground flaxseeds
3 tbs water
1/2 banana (mashed)
1/2 cup of a combination of oats and quinoa flakes (I used more oats than quinoa)
scant tablespoon maple syrup
scant tablespoon lemon juice
1 tablespoon peanut butter
1/4 cup raspberries
Preheat oven to 180 degrees and line a flat baking tray with baking paper.
Add ground flax and water to bowl or blender first
Throw all other ingredients on top and mix well. If blending try to leave the mixture a bit chunky.
Spoon individual pancake sized globs onto baking tray (I usually make about 8 small pancakes).
Bake at 180 degrees C for 10 minutes one side then flip each pancake over and bake for another 10 mins on the other side.
These pancakes are high in protein and fibre, have no refined sugar and are nutritious.