Healthy Dairy Free superfood pancakes, a colourful, vibrant and perfect start to the morning. Packed full of nutritious ingredients. I love tucking into these pancakes after a long run on the weekend. During the week like most of us, indulgent and well thought out breakfasts simply isn’t doable. But at the weekends I like to spend that little extra time in the kitchen. If you can’t tell already if you follow me on Instagram you’ll know I love everything pancakes!
Today’s recipe is packed with Spirulina.
Spirulina with it’s high protein and vitamin content makes a great dietary supplement. However, superfoods are by no means necessary to live a healthy balanced life. Although they are nutritious foods, they are not miracle workers. supplementing can be a great way to include some extra nutrients.
- 100g buckwheat flour
- 100g gluten free flour
- 1 mashed banana
- 150ml almond milk
- 1 egg
- 1 tsp of vanilla essence
- 1 tbsp chia seeds
- 1.5 tsp of Blue Spirulina
- 1.5 tsp baking powder
- Coconut Yoghurt
- 0.5 tsp spirulina
- Mix all the dry ingredients in a bowl
- Combine the wet ingredients (whisk one egg, a mashed banana, vanilla essence and the almond milk)
- Slowly incorporate the dry mixture to the wet mixture (Be careful not to over mix the batter)
- Let the batter stand on the side for 15 minutes, to slightly thicken up. This will make fluffier pancakes.
- Add some coconut oil to the pan to avoid sticking
- Start by cooking half of the batter (Use 1/3 cup to scoop the batter onto a preheated pan)
- Add the Blue Spirulina powder to the remainder of the batter. And cook the same
- Stack them up to form a rainbow shape, because why not?
- Finish by garnishing with your favourite toppings
These Dairy Free healthy pancakes can be made and frozen, so make a big batch and there you have it. Breakfast set and ready to go for the week. Because nobody wants boring breakfasts, even on the busiest of weeks. So these pancakes are a dream come true.
Related: Gluten Free Blueberry Oat Pancakes