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.
Serves 1
Ingredients
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)
Directions
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.
Serves 1
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
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All photos and recipes by Michelle Gelok, RD