Ahh how much I love preparing food for other people! And especially when I can surprise them with how delicious and satisfying a healthy plantbased recipes can taste.
After over 3.5 years of being vegan I sometimes can’t believe that so many people still think this diet is restrictive and you basically chew on celery sticks all day. Far from! You can enjoy healthy but delicious vegan meals without missing out on anything. And honestly guys, I’m not the type of person that stands in the kitchen for hours, creating recipes with 76439 ingredients. All my meals are quite simple and I never weigh or measure anything!
So my friend Linda is staying with me at the moment and today I decided to make some vegan pancakes for her.
You need only 3 to 4 ingredients for the batter and can use whatever toppings you like. I had some fresh blueberries in the fridge and decided to make a warm berry sauce out of some frozen raspberries I found in my freezer. The combination of raspberries and peanutbutter is soo damn good!! But feel free to use whatever nutbutter you love, slice up some other fruit you have at home or even make a chocolate sauce using carob or cacao. You can find a recipe for an easy chocolate sauce in this blogpost.
Linda has been vegan for about 1 year now and completely cured her cystic acne. When I got to know her she was eating vegetarian and had horrible inflamed breakouts all over her face, especially on the cheeks. We actually connected over this topic on a photoshoot I was booked for and I told her about my vegan lifestyle and how much better my acne has gotten. A few months later she made the switch and her skin got significantly better in the matter of a about 4 months. Today her skin is smooth and even mostly scar free…
She doesn’t follow any strict rules and even enjoys some junkier vegan foods from time to time. Simply excluding diary has made this huge difference for her!!
Okay, but now on to the food!
These pancakes are super simple to make, taste freaking amazing and still nurture your body! Complex carbs, good healthy fats and plant based protein in one delicious simple meal.
Ingredients for 1 serving:
- 1 ripe banana
- about 100g of oats (you can use gluten free oats of course!)
- 1 tbsp freshly ground flax seeds
- about 200 ml water or plant milk
- 1 handful blueberries
- 200g frozen raspberries
- 1 tsp chia seeds
- 2 tbsp peanutbutter (I got mine from Eisblümerl)
- opt: 1 tsp coconut oil
- opt: 1 tbsp maple syrup
For the batter simply blend the banana, oats and flax seeds with about 200ml of water or plant milk. I had no milk at home so I used water and it works just fine. No worries if the batter gets a bit too runny. It will thicken up a bit from the flax seeds if you let it sit for a few minutes – otherwise you can always add some more oats and blend again.
For the raspberry jam / sauce I only placed a bowl of frozen berries in the microwave and heated them up for 2 mins. You can totally do this in a pot on the stove as well. Then I stirred in the chia seeds and set the bowl aside to let them do their magic. Feel free to add a sweetener like maple or agave syrup, coconut sugar or stevia – whatever you prefer.
Today I used a bit of coconut oil to cook the pancakes but if you want to keep this oil free and own a non stick pan you can totally make these without any oil.
Pour some of the pancake mixture into the heated pan and cook on both sides for about 2 min or until lightly browned. Stack your pancakes on a plate and add your toppings.
I spread some peanutbutter on every second pancake and topped them with raspberry sauce, that I heated up in the microwave, some fresh blueberries and hemp hearts. If you want yours a bit sweeter drizzle some maple syrup on top.