Alimonia

Oatmeal banana pancakes: alkaline and healthy

26.3.2024

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Author:

Alimonia / Nicole

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Breakfast & Smoothies

∙ Gluten-free & vegan∙

During alkaline fasting, all acid-forming foods - i.e. cereals and pseudo-cereals, pulses, animal foods, sugar and sweeteners - are avoided. Only vegetables, fruit/dried fruit, potatoes, herbs, nuts and seeds that are metabolized by the body in an alkaline way are eaten. One exception is sprouted grains, which are also allowed in the alkalizing phase, as the sprouting process makes the grains alkaline. I have created this recipe especially for alkaline fasting and an alkaline surplus diet, although these oatmeal banana pancakes are of course a healthy alternative to conventional pancakes for everyone😊 If you don't want it to be alkaline, you can also use normal oatmeal and a plant-based milk of your choice. You can also let your imagination run wild with the toppings and decorate to your taste😍 Treat yourself and your loved ones to these delicious, vegan pancakes at Frühstück☺️ Have fun trying them out, Nicole

Ingredients

100g sprouted rolled oats - normal rolled oats can also be used for non-alkaline pancakes
1 large banana or 1.5 small bananas
100ml unsweetened coconut drink or almond milk
1/2 tsp baking soda
1 1/2 tsp lemon juice
1 teaspoon cinnamon
1/4 tsp vanilla ground or vanilla paste
1 pinch of salt
Coconut oil or olive oil for frying

Tip: If the batter is too runny, add a little more rolled oats. The batter must not be too runny, otherwise the pancakes will fall apart in the pan when you turn them.

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Topping

1 banana
1 tbsp tigernut butter or almond butter
Maple syrup (optional)
1 tbsp alkaline power muesli
Coconut chips
fresh berries

Remark: The toppings are just ideas. You are welcome to decorate your pancakes however you like. An apple, plum or berry compote would also go very well😊

This is how it's done

Mash the banana to a pulp in a deep plate. Add the sprouted oats, coconut drink, bicarbonate of soda, lemon juice, cinnamon, vanilla and salt and mix well. Leave the pancake mixture to rest for 10 minutes.
Heat the coconut oil in a large pan. Now add 2 tbsp of the mixture for each pancake to the pan. Fry the pancakes for 3-5 minutes on one side. As soon as they are golden brown, carefully turn them over, preferably with two spatulas, and fry the other side for another 3 minutes until golden brown. Carefully transfer to a plate and continue with the remaining batter until the mixture has been used up.
Pile the pancakes on a plate and garnish as you wish😊