I don’t make pancakes often but when I do I make different versions of these nutrient-rich, plant-based, gluten-free pancakes. The first 3 ingredients listed (oats, banana, almond milk) are a great base for any pancake which can then be flavoured with seasonal fruit or vegetables (pumpkin in this case). Pumpkin has several evidence-based health benefits including: improved heart health, better eye health, and lower blood pressure.
You may find these much denser than typical pancakes which is why I shared them with a very grateful friend. Also, I like making mini pancakes so I have more for stacking. Enjoy!
- 1 cup rolled oats
- 2/3 cup unsweetened almond milk
- 1 ripe banana
- 1/3 cup pumpkin (or more if you’re here for the pumpkin)
- 2 tsp pumpkin spice (2 parts cinnamon to 1 part each all spice, nutmeg, ginger)
Almond Date Sauce:
- 3 dates
- 1 tbsp almond butter
- almond milk to thin
- Blend pancake ingredients in a blender until it becomes a smooth enough consistency for pouring.
- Use a measuring cup (1/4 or 1/3 cup) to transfer and pour batter for each pancake on to a hot frying pan (with stove on medium heat).
- Cook pancakes until bubbles start to form, then flip them.
- Stack pancakes on a plate.
- Put sauce ingredients in food processor and blend until smooth.
- Pour over stack and top with fruit and/or nuts.
- cinnamon = may help balance glucose levels, lower cholesterol, and decrease triglycerides in blood
- almond milk = high in vitamin D and calcium (many women with PCOS are vitamin-D deficient)