Planning on whipping up some pancakes at home? The nutritional therapist Eve Kalinik shares how to do it the healthy way – here’s the list of ingredients that she recommends you use.
This is a nice way to replace the refined version and, since its a low glycaemic index food, it’s good for regulating blood sugar levels as well as helping to support lower cholesterol. Coconut flour is also naturally high in fibre and a good source of protein as well as high in calcium and other nutrients. Since it’s good for gluten- and dairy-free diets as well as vegan and raw foodies, it’s an easy swap. I love this Dutch Apple recipe from my friends at Hemsley and Hemsley.
These are a great source of beta-glucan, which is a soluble form of fibre and also helps to release carbohydrates more steadily, to avoid a sharp rise and dip in energy. Oats also contain magnesium, which is a co-factor in so many important enzymatic processes in the body – plus, they have a calming effect. Moreover, oats have healthy heart properties and support immune system functioning. Oats can be ground into a flour to substitute the white refined versions. This incredible vegan banana pancake recipe from super talented Deliciously Ella will have you wanting to make these regularly.
Closely related to the more familiar quinoa, kaniwa might be the next superfood on the block. An antioxidant rich seed, kaniwa has a high protein content (almost 16 per cent) as well as being a rich source of iron, calcium and zinc. Try incorporating into this scrumptious pancake recipe from the Green Kitchen Stories.
This Rainy Day recipe from Earthsprout is another inspired vegan take on pancakes using buckwheat flour. Buckwheat is another gluten-free seed that can be easily substituted for other grains and is an excellent source of manganese and copper (both provide antioxidant benefits as well as play an importance in bone health). It has a distinctly mellow almost nutty taste so works perfectly in pancakes and other recipes such as muffins.
From Harper’s Bazaar UK