Prebiotic Pancakes Recipe

Prebiotic Pancakes

Pre-Cleanse Breakfast
Soft in the middle, crisp at the edges, reminiscent of banana bread. This pancake stack is full of good fats, potassium and fiber. The batter comes together quickly in a blender and is infinitely adaptable. A great blank canvas for fresh fruit in general. Try mixing a handful of chopped walnuts or blueberries into the batter after you’ve blitzed it. Top with sliced banana, toasted macadamias, and fresh strawberries.
  • Use ripe bananas with no green bits.
  • Almond flour browns faster than regular flour, so be sure to cook on medium low
Prep Time
30 Minutes
Difficulty Level
Heartiness Level
Vegan
100%
Vegan
Raw
100%
Raw
Gluten Free
Gluten
Free
Dairy Free
Dairy
Free
No Refined Sugars
No
Refined Sugars
Paleo Free
Paleo
Friendly
Ingredients
  • 1 Tbsp. flax
  • 1 cup oats
  • ⅛ cup almond flour
  • 1 ripe banana
  • ⅔ cup of nut milk
  • 1 tsp. vanilla
  • 1 Tbsp. raw honey or maple syrup
  • 1.5 tsp. baking powder
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • 1 Tbsp. apple cider vinegar
Directions
  1. Make a flax egg by combining 1 tbsp flaxseed meal and 3 tbsp water in a small bowl. Stir and allow to stand for five minutes.
  2. Blitz the oats in a blender until they resemble flour.
  3. Add all other ingredients and blend until smooth. Let the batter rest for 5 minutes.
  4. Heat a little olive oil in a nonstick skillet, swirling to coat the pan. Over medium-low heat, cook the ¼ cup of the pancake batter at a time, for about 2 minutes each side. Repeat with the rest of the batter, adding more oil as needed.
  5. Serve with fresh blueberries and a little maple syrup.