Pancakes. The old Sunday favourite. This simple version is the best of both worlds, just as yummy and satisfying yet made of nutrient-dense wholefoods. I love to serve them warm with berries and creamy coconut yoghurt. Oats are a great way to pack your breakfast with energy-giving good-quality carbohydrates.
These pancakes freeze well and leftovers make a tasty snack topped with Nut-free chocky spread (see page 256) and fresh banana. You can replace the whole oats with wholemeal buckwheat flour if you have a sensitivity to oats.
Serves 2
Prep time: 5 minutes
Cook time: 25 minutes
Difficulty: Easy
PANCAKES
- 200 g (7 oz/2 cups) organic rolled (porridge) oats*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla powder*
- 2 ripe ripe bananas, peeled
- 375 ml (12½ fl oz/1½ cups) plant-based milk*
TO SERVE
- 250 g (9 oz/1 cup) coconut yoghurt*
- 150 g (5½ oz/1 cup) frozen berries
Before you start, place the frozen berries in a bowl to thaw out while you prepare the pancakes.
For the pancakes, add the rolled oats, baking powder, cinnamon and vanilla powder to a food processor. Process on high speed until you have a flour-like consistency. Add the rest of the pancake ingredients and blend until smooth.
Heat a non-stick frying pan over low heat and spoon 1–2 tablespoons of the mixture into the pan for each pancake. Cook for 5 minutes or until small bubbles have formed on the surface of each pancake. Gently flip and cook the other sides. Stack the pancakes and serve with the coconut yoghurt and berries.
Enjoy.
This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold. Photographer: © Nikole Ramsay
From nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts, Whole contains more than one hundred plant-based wholefood recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty.