honey and oat pancakes
Who doesn't love a good pancake? Pancakes are one of those morning breakfast foods conserved for special days... lazy Sundays, cheering up days, kids treat days, Christmas morning or just days you plainly feel like good ol' pancakes. This day though is Christmas day. I enjoy doing special breakfasts on that very day. Considering I know there is a big meal a head of us later that evening, lunch will probably be skipped due to the Christmas day busyness so a good breakfast is key. Add some bacon or slow cooked scrambled eggs and this morning meal is more then complete.
I have been a collaborator with Natrel coming up with recipes using their milk products. So I bring you a little healthier lactose-free version of the pancake that might just be perfect for any of your special days.
honey oat pancakes(lactose-free)
1⁄2 cup oat flour
1⁄2 unbleached white flour
3⁄4 cup Natrel lactose free milk
1 large egg
2 tbsp honey
1⁄2 tsp vanilla extract
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp cinnamon
pinch of salt
1 tbsp coconut oil for greasing pan
Combine all ingredients in a bowl and whisk together until batter is well combined. Let rest for a few minutes.
Heat a frying pan to medium heat and coat pan with coconut oil or non-stick cooking spray. Pour spoonfuls of batter into the pan in circles then turn the heat to medium-low. Cook until the topside of the pancake starts showing tiny bubbles, then flip and cook for another minute.
banana-nut topping
1 cup dried banana chips
1⁄2 cup chopped nuts, toasted (I choose pecan) maple syrup
In a frying pan on medium heat toast the nuts until they are fragrant and golden. In a mortar and pestle combine banana chips and nuts and bash until you get a good mix of broken up chips and crumbled nuts. Sprinkle over pancakes and top with good quality maple syrup.
Serves 2-3
Photography and styling by Ashley Colbourne
1⁄2 cup oat flour
1⁄2 unbleached white flour
3⁄4 cup Natrel lactose free milk
1 large egg
2 tbsp honey
1⁄2 tsp vanilla extract
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp cinnamon
pinch of salt
1 tbsp coconut oil for greasing pan
Combine all ingredients in a bowl and whisk together until batter is well combined. Let rest for a few minutes.
Heat a frying pan to medium heat and coat pan with coconut oil or non-stick cooking spray. Pour spoonfuls of batter into the pan in circles then turn the heat to medium-low. Cook until the topside of the pancake starts showing tiny bubbles, then flip and cook for another minute.
banana-nut topping
1 cup dried banana chips
1⁄2 cup chopped nuts, toasted (I choose pecan) maple syrup
In a frying pan on medium heat toast the nuts until they are fragrant and golden. In a mortar and pestle combine banana chips and nuts and bash until you get a good mix of broken up chips and crumbled nuts. Sprinkle over pancakes and top with good quality maple syrup.
Serves 2-3
Photography and styling by Ashley Colbourne
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