Healthy Mama Magazine Issue 7 - January 2015 | Page 17

TEN

GOODNESS

The combination of
banana and toffee/
caramel is an
absolute classic.

EATS

Y
DAIR

You can easily create a
natural toffee-like flavor in
your cooking or baking just
by using dates (preferably
Medjool as they're
sweeter and stickier than
other types) which is good
news for those of you who
adore the 'banoffee' flavor
but don't want to
compromise on nutrition.

VEGAN BANOFFEE BUCKWHEAT PANCAKES
By Meghan Langhorn from Naturally Meghan | Makes 6 small pancakes
2 flax eggs (2 tablespoons ground flaxseed
and 6 tablespoons water)
3 Medjool dates

THE FIRST THING YOU
NEED TO DO IS MAKE
YOUR FLAX EGGS;

½ cup buckwheat flour
½ teaspoon baking powder
1 ripe banana

1    To do this simply mix the ground
flaxseed and water together in a
cup and leave it in the fridge for at
least 30 minutes to thicken up.

E

FRE

VEG
AN

GLU

FREE

20

I've experimented with using
banana and dates together in
oatmeal, baked oatmeal and
pancakes and it's never been
a disappointment to my taste
buds! I can honestly say that
this recipe results in the best
tasting pancakes I've ever
made and they're definitely
ones I'll have again and again.

½ cup non-dairy milk of choice
Oil of choice (I use coconut) for cooking

WHEN YOUR FLAX EGGS ARE READY YOU CAN BEGIN MAKING
YOUR PANCAKES.
2    Pit the dates and chop them into small pieces.
3    Sift the flour and baking powder into a large mixing bowl and stir it all together.
4    Mash your banana into a pulp (you can leave out a few slices for decoration if you
want but you'll need to use most of the banana in the batter) then add it into the bowl
along with the non-dairy milk and flax eggs.
5    Mix well until everything is combined - the consistency should be fairly thick, similar to
that of cake mixture.
6    Heat your oil of choice in a frying pan over a medium heat (I have a non-stick frying
pan so I only have to use a tiny amount of oil but you may need to use more if you
don't have one). When the oil has heated up, pour about ¼ cup of the batter into the
centre of the pan and spread it out slightly with a spoon, forming a pancake shape.
7    Let it cook for a minute or two, until bubbles start forming on the top, then flip it over
and cook it for another minute or so. It should flip over easily - if it doesn't then it
hasn't fully cooked (I learned this the hard way!).
8    Repeat with the rest of the mixture, then add your toppings and enjoy! I served with
sliced bananas, shredded coconut, vegan chocolate and delicious dried mulberries.

MAG
17