Since going sugar-free a few weeks ago, I’ve been experimenting with sugar-free recipes. I’ve got some winners, and admittedly, some that tasted so bland that even my sheep wouldn’t eat the leftovers.
This recipe however, is a winner indeed. Just ask my son!
I love pancakes, but the boxed pancake mixes are filled with sugar and often preservatives. I’m not giving up this tasty breakfast staple, so I’ve come up with my own recipe.
The best part? It’s totally guilt-free! With no processed sugar, packed with protein, filled with Omega-3 fatty acids, and tasty to-boot, this recipe has become a breakfast favourite in our house.
Allerfy sufferers, fear not! You can also modify it to be egg-free or dairy-free. I’ve even included a vegan option.
What makes these delicious pancakes higher in omega-3’s is the added flax, chia and hemp. Most of us do not get enough of this important fatty acid, and it throws off our omega 3 and 6 ratio. This can lead to various health issues, as discussed in a previous post.
Hemp contains the ideal ratio of omega 3 to 6. Flax and chia have even higher ratios, 4:1 (omega 3:omega 6) for flax and 3:1 for chia. These seeds give a huge boost of omega-3’s!
The only sweetener I use in this recipe is mashed banana, and a little bit of raw honey (which aligns with my current diet). A vegan alternative would be to use maple syrup in place of the honey.
You will need:
- 2 eggs*
- 1 1/4 cups milk of your choice (I use unsweetened vanilla soy)
- 2 tbsp oil
- 1 tbsp honey**
- 1 tsp vanilla
- 1 mashed banana
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 2 tbsp hemp seeds
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon (or more or less for your tastes)
- 1 tbsp baking powder
- 1 cup flour (I use whole wheat)
- 1 cup diced berries (optional, but good)
Yeilds 10 adult-sized pancakes
*For egg free alternative: 2 tbsp of ground flax added to 6 tbsp water. Let it sit for a few minutes or gently warm in the microwave. Should be an eggy consistency.
** For vegan alternative, use maple syrup
1. Break eggs into bowl and beat until bubbly (or ground flax substitute if using).
2. Mash banana in a separate bowl, then add to eggs. Add the remaining liquid ingredients, and mix thoroughly.
3. Mix in the flax, chia and hemp seeds. Let the mixture sit a few minutes. The seeds will absorb some of the liquid.
4. Add the salt, nutmeg, cinnamon, baking powder and flour. Mix until smooth and no clumps remain. If you like your pancakes a little thinner (to each his own), just add a bit more milk.
5. If using, add the diced berries.
6. Heat a skillet with some oil (I like coconut oil) over medium heat.
7. Pour pancakes onto skillet and cook over medium heat, flipping once halfway through. Note: on most ranges medium heat is fine, on some (like mine) you can use med-low to make sure you don’t burn your pancakes but they still cook through.
8. Scoop them from the pan, top with some fresh berries, and voila! Enjoy!
Did you make these? What did you think? Comment below and let me know!