How good does it feel when you discover a recipe that is not only delicious, but also super healthy? If you aren’t familiar with the feeling then you need to get over to My New Roots and start browsing Sarah’s recipe collection.
Without fail, every time I am searching for a guilt free treat, I can find what I am after on My New Roots. These banana pancakes are both vegan and gluten free and full of healthy protein and fats from nuts.
I altered the original recipe to suit what I had in my pantry, substituting the walnuts for a combination of brazil nuts and pecans. The first time I made these I didn’t have any nut milk on hand, and was feeling a little lazy so I used regular milk with great results, but I felt so much better the second time when I made the effort to make them with nut milk so that they were vegan.
Sarah has a fabulous video instructing on how to make your own nut milk. It is super easy, especially if you aren’t making it specifically for these pancakes – I have been using it on my porridge in the mornings.
Topped with sliced banana, toasted nuts and maple syrup, these feel just the right amount of naughty to be the perfect brunch or dessert treat. The consistency isn’t quite the same as normal pancakes, but I think I prefer the nuttiness and the grainer texture… the only problem comes when you try to flip them but with a bit of extra care they turn out great!
Give these a try next time you have overripe bananas, they totally satisfy the urge for banana bread without all the butter, white flour and eggs. Yum!
Recipe from: My New Roots
Photos from: my camera
