In a rush for breakfast? This recipe is the solution! These mini pancakes freeze very well and can be toasted as needed. Perfect for breakfast or a snack, they're delicious with a touch of maple syrup or even used as a sandwich with almond butter in the middle! Yummy!
Ingredients
- 1 banana
- 1 large egg
- 180 ml (3/4 cup) unsweetened soy milk (or cow's milk)
- 140 ml (1/2 cup + 1 tbsp) of oats
- 60 ml (1/4 cup) egg whites
- 60 ml (1/4 cup) dry pink lentils
- 30 ml (2 tbsp) almond flour
- 5 ml (1 tsp) cinnamon
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) psyllium husk powder
- A pinch of salt
- 60 ml (1/4 cup) raisins
- 5-10 ml (1-2 tsp) oil for cooking
Preparation
- In a blender, mix all the ingredients except for the raisins until smooth.
- Stir in the raisins into the batter.
- Heat a non-stick pan with a bit of oil. Use a paper towel to evenly distribute the oil or to remove any excess.
- Pour about 1/4 cup of batter per pancake into the hot pan. Cook for about 2 minutes, or until air bubbles begin to form on the surface and the edges look cooked. Adjust the pan temperature as needed to prevent the pancakes from burning.
- Flip the pancakes with a spatula and cook the other side for an additional minute or until golden.
- Repeat the process with the remaining batter, adding more oil to the pan if necessary.
- Serve with your favorite toppings or freeze for later use.
Notes
Can be kept for 5 days in the refrigerator or 3 months in the freezer.
To freeze the pancakes, let them cool completely at room temperature. Then, place them in an airtight container or a ziplock bag, separating each pancake with parchment paper to prevent them from sticking together. They can be stored for several months in the freezer. To reheat, put them in the toaster or a preheated oven until they are warm and crispy.
The recipe can be easily doubled to freeze the leftovers.
