Recipe: Banana pancakes

Mumpy Tuesday did not start well. I made a beetroot, carrot and spinach smoothie, but it was RANK and the colour of actual poop, so it had to be binned.

I was very hungry after this debacle, so decided to make banana pancakes – the recipe is by Deliciously Ella and is vegan and gluten free. I’m very conscious of eating well for three reasons: I don’t want to have any food reactions when I’m already in a lot of pain, I’m not able to work out to my usual intensity so don’t want to put on weight, and my body is not going to fight off the Mump Monster if I eat processed rubbish. I also have a lot of free time this week to experiment with new food recipes, and I’m happy to say this one was a success.

You will need:

• 1 cup of gluten free oats
• 2/3 cup of ground almonds
• 1 cup of water
• ¼ cup of ground flaxseed
• 2 ripe bananas
• 2 tablespoons of pure maple syrup / raw honey / raw agave (I used agave)
• 2 teaspoons of cinnamon
• pinch of sea salt (I didn’t have any sea salt so just used normal table salt)
• coconut oil for cooking (I didn’t have any so just didn’t use anything!)

 

Instructions:

• Blend the oats until they become powdery
• Chop the bananas and blend with the oats – I added the water here as it mixed together better
• Add all of the other ingredients and blend
• Heat the pan, then add three spoonfuls of mixture
• Fry on both sides for about 1 minute each

The recipe makes 4-5 medium size pancakes. I ate mine with a drizzle of maple syrup, but they were delicious enough on their own!

1. I think that'll be one for the dogs!      2. The perfect stack     3. Princess hoping to get another pancake

At University, my housemates and I tried a different banana pancake recipe, but this one worked so much better. It’s quite carb heavy with the oats and bananas, but the flax and almonds add a dose of healthy fats and protein. If I was making these before a workout, I would substitute some of the flax and almonds with a scoop of protein powder.

xxx