Tag Archive: wholemeal flour


Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x

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Bananabread recipe

Hellloooo, everybody!

Today I thought I’d share this recipe of bananabread that I’ve done a couple of times. It’s free from added sugar, which enhances its nutritional value in my eyes. 🙂
I have to say, why I was doing so many bananabreads at a time, was because I had too many nearly-overly-ripe bananas at home, so this seemed like a nice way to utilise them and make something to share with my flatmates. But the amounts I used were pretty… enormous. I think I used 12 bananas is the big one that I did, and besides getting the huge bananabread, I also had enough to make 6 muffins also.
So here’s I think the key to making a good bananabread regardless of the amounts – use about as much (wholemeal) flour as you have bananas. I mean that volume-wise. So say you got 4 bananas, it’d possibly be about 1.5-2 cups of flour. I think that kind of ratio keeps the cake nice and moist, but dry enough so it wouldn’t be very sticky from the middle. Like the first banana-bread I made, used too little flour and despite cooking it 1+ hours, the knife still came out sticky, so I concluded that there was too much banana that it wouldn’t cook dry. 🙂 Just a wee heads up. But now I’ll try to guesstimate the amounts a normal amount would use.

Ingredients:

5 bananas
2.5-3 cups wholemeal flour
2 tbsp baking powder
2 tbsp cinnamon
200-300 g dates (paste, or chop yourself to pieces)
1/2 cup milk alternative (optional)
1/3 cup vegetable oil (optional)

Mash the bananas, add the milk and oil (or just some water), mix in the dates. In a separate bowl mix flour with cinnamon and baking powder and mix it with the banana mixture. Taste it and add raisins, or some liquid sweetener like date or yacón syrup if you feel like it. Or I divided it to 4 and added some carob powder to one, vanilla sugar to another, blackcurrant flour to third and wheatgrass to the fourth one, and then poured one after another. I was hoping for some colour change, but it all baked the same, so you could somewhat just feel the taste was a bit varied.
And then just bake it about 30 minutes until the knife comes out clean. If it gets too crusty from the top, just cover it with some tin foil. And that’s all there is to the magic 🙂

Hope you’ll like it! 🙂

Eli x

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