Tuesday, March 7th is National Pancake Day! You can celebrate by trying our favorite sugar-free banana oat pancakes.
Research links certain types of cancers to obesity, so it’s smart to avoid too much of the typical calorie-laden indulgence. Luckily, we have a nutritious, delicious twist for you!
And don’t forget your cup of coffee – it’s a good is source of B vitamin riboflavin and contains antioxidant phytochemicals that may help prevent cancers of the colon, liver, pancreas and skin.
Banana Oat Pancakes with a Twist
- 1 ½ cups almond milk, coconut milk or soy milk
- 1 cup rolled oats
- 2 bananas, chopped
- ½ cup whole wheat flour or coconut flour
- 1 tablespoon plus 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon flaxseed (optional)
- In a blender, puree almond milk and oats until smooth. Add bananas, flour, ½ teaspoon kosher salt, and baking powder and puree a few seconds more. Let batter rest 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Mist with nonstick cooking spray or clarified butter (also known as ghee), then scoop batter into pan. Reduce heat to medium low and cook pancakes until air bubbles appear and underside is golden brown, about 5 minutes. Flip and cook about 5 minutes more.
- Top with sliced bananas, strawberries, blueberries or dark chocolate chips if you like. And serve with real maple syrup.
Fun Facts to Flip Over
- The earliest known pancakes were made about 12,000 years ago from ground grains and nuts, mixed with water or milk and cooked on hot stones.
- In France, people like to make a wish before flipping their pancakes. They do this while holding a coin in the other hand.
- Before baking soda was invented, cooks often used fresh snow as it contained ammonia, which helped the pancakes come out fluffy and soft.
- The largest pancake in the world measured 15 meters in diameter. weighed almost 3 tons and contained 2 million calories.
- William Shakespeare was a pancake lover! It is reflected in several of his plays.