Quick and easy to make, Pancake Tuesday is the perfect time to try the flippin’ lovely pancake recipes by Linwoods Health Foods and Chia Bia.
And given the times we find ourselves in at the moment, nothing screams weekend brunching at home like pancakes – and this variety of pancake recipes will take your weekend brunch dates to the next level!
Grilled Peach, Coconut Yoghurt and Granola Pancakes
This is the perfect brunch-at-home weekend recipe… sweet, light and also nutritious – what more could you want in a pancake!
Ingredients
125g plain flour
2 tbsp natural sweetener granuals
1 tbsp baking powder
½ tsp fine sea salt
1,240 ml unsweetened almond milk
1 tbsp apple cider vinegar
2 tsp Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
1 tsp vanilla extract
Toppings
1 ripe peach, sliced
5 ml maple syrup or healthy alternative
Coconut yoghurt
Granola
Mint leaves
Method for pancakes
In a medium bowl combine the flour, sugar, baking powder and salt. In a liquid measuring jug add almond milk, apple cider vinegar and vanilla and stir to mix well.
Pour the liquid mix into the dry mixture and whisk until smooth and allow the batter to sit for approximately 5 minutes.
Pour about ½ cup of batter onto a nonstick pan over a medium heat. When the top of the pancake begins to bubble on the top, flip the pancake and cook until golden. Repeat until the batter has been used up.
Method for grilled peach
Brush both sides of the peach slices with maple syrup and cook on a non-stock griddle pan on a medium heat. Turn after a couple of minutes to cook the other side.
Assemble the pancakes on a plate. Spoon over some coconut yoghurt, then add the grilled peaches, granola and mint leaves.
Banana Spelt Flour Flax Pancakes
These pancakes are fluffy and lightly sweetened with banana coated in some coconut sugar caramel! Why not try adding Linwoods Flax with BioCultures and Vitamin D into your pancake mixture for some of the much needed sunshine vitamin.
Preparation Time:10 minutes
Cooking Time: 10 minutes
Serves: 2 (approx. 8 – 10 pancakes)
Ingredients
1 ripe banana mashed (approx. 120g unpeeled weight)
120ml milk of choice
2 large eggs
150g plain white spelt flour
2 tsp baking powder
1 tbsp milled flaxseed
Top with banana coated in some coconut sugar caramel!
Method
Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together.
Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.
Cook pancakes in a large pan that has been greased with a little oil of choice. Cook until bubbles form, approx. 1 -2 minutes, flip and cook for 1 -2 minutes more.
These pancakes reheat beautifully and are also delicious cold.
Vegan Pancakes & Chia Jam
Ingredients
1 cup gluten free plain flour
1 tbsp GF baking powder
1/4 tsp salt
1 tbsp Chia Bia Milled Chia Seed
1 cup almond milk or dairy free milk of choice
2 tbsp melted coconut oil
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
More oil to grease your pan/skillet, if necessary
Method
In a mixing bowl, whisk together the flour, baking powder and salt. In another bowl whisk together the milk, oil, maple syrup and vanilla extract.
Pour the liquid mixture into the dry mixture, whisking continuously until fully combined. Let the batter rest for at least 5 minutes so your pancakes will be extra fluffy.
Place your pan over a medium heat and when hot lightly grease with additional oil.
Pour/scoop on the mixture and cook for 2 -3 minutes before flipping and repeating on the other side.
Repeat the process with the remaining batter. Serve pancakes immediately or keep warm in the oven.
Caramel Sauce (Serves 2)
This sauce is to-die-for and it only has two simple ingredients: peanut butter and maple syrup!
Method:
In a saucepan place 2 tbsp peanut butter with 4 tbsp maple syrup. Stir continuously over a medium heat for 1-2 minutes. When the mixture is about to start bubbling take it off the heat and allow to cool.
Serve immediately.
Chia Jam
Ingredients:
250g fruit of choice
2-3 tbsp Chia Bia Whole White Chia Seeds (can use regular whole seeds either)
2 tbsp lemon juice
2 tbsp maple syrup/agave nectar
Method:
Wash and chop fruit to preferred consistency. If you like a chunky jam chop the pieces bigger and vice versa.
Place the fruit in a saucepan over a medium heat. It will begin to break down in its own juices so no need to add water.
Once it is completely broken down remove from the heat. If you want a fine jam consistency you can mash the fruit at this point.
Add the lemon juice, maple syrup and chia seeds and stir until well combined. Allow to stand for at least 5 minuted to cool before transferring to a jar.
Keep stored in the fridge and use within 48 hours.
Chia Seed Flour Pancakes
This is a super easy and super nutritious pancake recipe using Chia Seed Flour. This chia seed flour pancakes recipe serves 3 people!
Ingredients:
30g Chia Seed Flour
30g Almond Flour
40g Buckwheat Flour
1/4 tsp Baking Powder
2 Eggs
100ml Milk
1 tbsp Honey
Method:
Sieve the dry ingredients into a bowl.
Beat the eggs until light & airy, add the milk & honey and whisk again.
Fold the liquid mix into the dry ingredients.
Melt coconut oil/butter in the pan. Add 2 tbsp of pancake batter – make a circular shape. Cook for approx. 4 mins until golden and flip. Cook for approx. another 4 mins.
Serve with a dollop of natural yoghurt, berries or seeds – enjoy!