It took me many years to understand the difference between pancakes and crepes. I know nowadays every 13 year old kid in Portugal knows what pancakes are, but 16 or 17 years ago, if I would ask my mom to bake me pancakes for breakfast, she would have to check for the recipe in every single TeleCulinária magazine (a super old portuguese culinary magazine) and I would probably still have toasts and coffee with milk for breakfast. This if I even knew what a pancake was when I was 13, ’cause I have no ideia when I first heard about it. With 13 years old I was more concerned about improving my skills in the Sticking Game, a super old portuguese game normally played with a sharp stick and some drawings on the soft ground. On my school we used to play it with a rusty scredriver, also very useful to threaten your school mates and still their lunch money. Pancakes were hollywood movies stuff.
The last time I published a pancake recipe was already more than 1 year ago. By that time I used to call them sunday pancakes, as I used to bake them on sundays. Super original name, I know. But things change and now the sunday pancakes ritual is actually on saturday morning. Not that would make any different, but you know, I have to write something on these posts, just to give the impression I actually care about you and shit.
This has nothing to do with the fact I started baking pancakes on saturday mornings, but the recipe I’ve been using lately is slightely different from the one I have here on the blog. It was not divine inspiration, no, it was just because I didn’t have the ingredients I used to use at home and, after all, I realized I actually like better these ones.
Besides, this recipe is more simple to make and also healthier, since it contains less processed flours.
1/2 Cup of Buckwheat Flour
1/2 Oats Flour (grounded oatmeal)
1/2 Cup of Apple Sauce or 1 Mashed Banana
1 Cup of Vegetable Milk
2 TBSP of Grounded Flaxseeds
1/2 TSP of Baking Powder
1/2 TSP of Baking Soda
1 TBSP of Apple Cider Vinegar
- Mix the grounded flaxseeds with 5 tablespoons of warm water and let it sit for 10 minutes;
- If the mix doesn’t become kind of gooey, microwave it for about 15 seconds;
- If you want to make your own oats flour, just ground some oatmeal in the coffee grinder or food processor;
- Mix the apple sauce (or mashed banana) with the milk, baking soda, baking powder and flours;
- At last, fold in the gooey flaxseed mix, apple cider vinegar and seasonings, if you’re using it;
- Bake your pancakes on medium heat, using a non sticking pan;
- Remember to heat the pan before pouring in the pancake batter;
- Let them cook nicely in one side, until it stops bubbling, before you turn them;
- If you’re using a propper non sticking pan, you’ll need no oil;
- Keep in mind that if you add some oil in the pan, you will alter the nutritional values of the recipe;
- Serve your pancakes while still warm with your favorite toppings;
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And keep it green. Keep it real!
(1 Service = 1/2 recipe)
Blue – 65% Carbs
Red – 21% Fat
Green – 14% Protein
- These values, obviously, reffer to the pancakes without any toppings;
- Eating pancakes does not make you more fat than eating bananas, as long as you’re using the right recipe and chosing the right toppings;
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