We’re mixing it up with a good-for-your alternative recipe to try…
Why it’s good for you? Besides being a healthier alternative to traditional pancakes, this mix is good for your hair! The butternut (in the pancake) is packed with vitamins A, C and E, as well as magnesium, potassium and iron – all of which help to improve hair volume, gloss and regrowth. The selenium found in the oats and seeds also helps to reduce dandruff and hair loss, promoting healthy hair growth.
Butternut Pancakes
Ingredients
– 2 cups rolled oats
– 1 tsp ground nutmeg
– 1 tsp ground cinnamon
– 1 vanilla pod, deseeded
– 1 tsp baking powder
– ¼ tsp baking soda
– ½ tsp sea salt
– 150g roasted butternut or pumpkin
– ¾ cup almond milk, plus 1 cup extra
– 4 large free-range eggs
– Olive oil, for frying
Toppings
– 80g smoked salmon
– 1 avocado, sliced
– ½ log soft creamy goat’s cheese
– 50g pumpkin seeds, chopped
– 1 lemon, quartered
Method
1. Start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine.
2. Mash the butternut in a bowl, then, using a hand-blender, blend ¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
3. Crack the eggs into the oat mixture and blend again until well combined. Place the batter in a bowl, cover with cling film and place in the fridge overnight.
4. Come morning, the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture.
5. Heat a non-stick frying pan and drizzle in a little oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Don’t pile on top of one another as the pancakes may stick.
You should get 12 thick pancakes out of the mixture (about 10 to 15cm in diameter).
6. Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze a little lemon juice on top.
If you want to make these into sweet flapjacks, add two tablespoons agave syrup or honey to the batter and serve the pancakes with extra butter and honey instead of avocado, goat’s cheese and salmon.
SERVES 4. Per serving (322g): 2 131kJ, 26g fat (5g sat), 39g carbs, 470mg sodium, 10g fibre, 32g protein
Looking for more pancake recipes to try? Make this healthy two-ingredient banana pancake recipe.
