Banana Oat Pancakes with Hemp Hearts
This recipe was developed for the Summer 2020 camping issue of Mountain Life Magazine.
Whether you're hitting the trails, setting up camp, or just need a healthy pancake recipe to fuel your day - this breakfast packs a powerful punch in terms of nutrition.
Oats are versatile, don’t require any refrigeration, and from a nutrition standpoint offer a valuable source of slow-releasing energy, as well as a decent amount of fibre. Here, they are paired with hemp hearts and ground flaxseed for a decadent vegan pancake recipe packed with 14 grams of protein
and 11 grams of fibre per serving.
1 small banana, mashed
1/3 cup rolled oats
2 tablespoons hemp hearts
1 tablespoon ground flaxseed
1 tablespoon whole wheat flour
1 tablespoon unsweetened shredded coconut
1/4 teaspoon cinnamon
pinch fine sea salt
3 tablespoons water
1 teaspoon extra light tasting olive oil (or other plant-based oil)
Place banana in a medium-sized bowl and mash with the back of a fork until smooth. Add oats, hemp hearts, ground flaxseed, flour, coconut, cinnamon, salt and water; mix until combined.
Heat oil in a skillet over medium heat.
When pan is hot, add pancake batter to form 3 pancakes. Cook for 2 to 3 minutes per side, or until golden brown.
Serve warm with fresh berries, maple syrup, butter or a dollop of Greek yogurt.
Per serving (3 pancakes): 458 calories, 23 g fat, 6 g sat fat, 50 g carbohydrate, 11 g fibre, 14 g protein, 163 mg sodium
Looking for personalized healthy eating advice? To learn more about Michelle's range of nutrition services, or to book an appointment click here.
All photos and recipes by Michelle Gelok, RD