Soooo…how are your New Year’s resolution going? Have you been to the gym three times this week, eating only salad and green smoothies, cleaned out your closet, organized your desk and filed your tax return? No? Well, I´m not surprised. Most New Year’s resolutions are made known fully well that they are never to be kept anyway. Although sometimes having a goal can really motivate you, other times too many resolutions are just frustrating. You know, like when you got so much stuff to do, you decide to take a nap instead? I hear you!
Don´t worry, I am not here today to make you feel bad. Instead, I am here to tell you that you can have your (pan)cake and eat it too!
Since this blog exists, my whole way of cooking, baking and eating has been changed so much. I discovered so many new blogs which inspire me daily and thus have tried a ton of new recipes which I probably would have never done by myself. For example, I didn´t know that there are ways to make your favorite treats a little healthier just by substituting a thing or two, using different flours, nuts, honey or dates. A whole new world waited just to be discovered. I must admit, I was a little skeptical at first. But after trying a few recipes I was hooked. Since then, my freezer is full of muffins, loaded with fruits, veggies and nuts. I started making my own granola, bought a whole lot of whole wheat flours and natural sweeteners and my meals are more diverse than ever.
Which leads us to today’s recipe. These pancakes are made without the traditional ingredients (flour, sugar, milk), instead they are little bit healthier but oh so delicious. The internet is full of healthy two-ingredient banana pancake recipes but whenever I tried them, I would just make a big mess. So I decided to add some oats and ground almond to make the batter a little bit thicker and they turned out great. They are not exactly like original pancakes but I love them nonetheless. Just try them, if you don´t like them you can just turn to the original recipe again. Or throw in some fruit or chocolate chips. You know, just in case. This recipe was inspired by Green Kitchen Stories and The Smoothie Lover, my favorite blogs when it comes to healthy food and baking.
– The egg-banano ratio is always different, depending on the size of the eggs and the bananas. For this recipe, I used rather small eggs and bananes. If you feel like your batter is too runny, just add some more oats or almonds.
– The topping solely depends on what you like. Fruit, yoghurt, maple sirup, chocolate….go nuts.
Makes about 6 pancakes:
75 g ground almonds
75 g rolled oats
1 vanille bean
For the topping:
Maple sirup, yoghurt, fruit, chocolate…
1) In a food processor or using a blender, mix eggs, bananas and the core of the vanilla bean until you have a smooth batter. Blend rolled oats until you have a flour-like texture. Add oat flour and almonds to the batter and stir well.
2) Pour oil into a pan and heat. Pour batter into the pan and cook the pancakes from each side for 3-4 minutes until golden brown. Serve with your favorite topping.
3 thoughts on “Pancakes with yoghurt and pomegranate seeds”
Wauw, thank you so much for your kind words! I am honoured 🙂
These look so good. And I love your photos – wauw, just wauw!
You´re very welcome!! Your blog is a huge inspiration to me, looking forward to see more of your awesome recipes! 🙂
These look so pretty + delicious! <3!! I love pancakes! :]