Rainy day Pancakes w Sunshine Syrup

Posted by: on Maj 25, 2013 | 25 Comments

Vegan/Gluten/Sugar-free banana pancakes

There are times when you really just need to be held. When the entire universe seems too grand and overwhelming to swim around in and all you long for is a great big hug… or indulging in a plate of pancakes and approximately bathtub worthy amounts of Lapsang tea.

Growing up, my dad always made really tall pancake cakes for my birthday. Layers and layers of thin Swedish pancakes with jam dripping from the sides that we devoured with a scoop of vanilla ice cream. Needless to say, the pancakes in this post are very far from the ones my dad used to make (bye bye eggs, refined wheat flour, dairy and ..ehm, more dairy) but as traditions tend to stick, so does the feelings that go with them and my new version therefore makes me feel little and held. Also, when it rains as much as it has been doing lately I can get away with a plate of these for lunch without being left with a gnawing feeling of not having given my body what it needs. I mean, who says I cannot have that salad as dinner instead? .. or a Green Jazz Juice in a while .. or a Greenylicious Super smoothie as dessert.. Ah, I’ll just start my day with a Golden Detox Drink … tomorrow ;)

Indulging is life. Weather it’s about laying on your back watching clouds and letting your mind and body be tickled by nature or sipping your favorite cuppa something in the sun, kissing or eating pancakes. Indulge, baby – indulge! Those are the moments we remember.

Plus, I firmly believe that everyone needs an awesome pancake recipe

vegan banana panckes w nordic superfood syrup

Fun & Fabulous Facts

If you do not happen to live in a tropical climate, chances are few you have ever eaten a fully ripe banana. Those of you who have tasted the difference in flavor between a green-when-harvested, green-when-bough-banana and a ripe, straight from the tree-version knows that it’s pretty enormous to say the least.

There are days when it feels dead wrong to eat a tropical fruit in Sweden but since I do cheat with these things almost every day (no lemon tree, dates or almonds in our back yard as far as the eye can see..) I try to do the next best thing by letting the produce fully ripen before I do eat it. I am the person you see rushing to the aid of ripe but not so perfectly polished looking fruits in the supermarket. Bananas with tiny brown spots and juicy kiwis, don’t fret, here I come!

Of course it’s far better nutrition-wise to eat fresh produce right after it’s been harvested (go gardening, folks!) but honestly, sometimes – even if you live in Scandinavia- you just gotta have a sweet banana. Ehrm.

Is there any other reason that ripe bananas are so rad? Oh you mean aside from agricultural aspects, personal emotions and natures pretty obvious intention? Well, I’m glad you asked;) A ripe banana, and by ripe I mean a soft, slightly sprinkled with brown spots, is much higher in potent antioxidants then a green one. These antioxidants will help your body to handle potentially dangerous cells (yes we all have abnormal cell formations/activity and it’s up to us to help our immune system to naturally see to them). The key to the rise of antioxidants is actually the change of color that occurs as the level of chlorophyll lowers. So while we do want tons of chlorophyll in our diet, as the chlorophyll breaks down in a fruit it actually transforms itself into powerful antioxidants called NCC’s that help our white blood cells stay strong. Told you it was rad!

I know you might be wondering this: ”isn’t really ripe bananas much higher in calories?” No, they are not higher in calories, however a ripe banana will rise your blood sugar more and faster than a green one because the starch has now turned into simple sugars and those simple sugars are easier for our body to digest. This is simply a change in the composition of the carbohydrates and in my mind not a reason to eat bananas that are slightly green. If you are diabetic or very sensitive to a rise in blood sugar, simply enjoy small pieces at a time and it will still be a thousand times better then a doughnut (or P&J sandwich for that matter), promise. Plus, contrary to common belief, the levels of potassium -a fantastic mineral-, stays the same weather or not the banana is ripe or green. Time to go (ripe) bananas!

Vegan pancake w Nordic Superfood infused syrup

Banana & Buckwheat Pancakes with a Nordic Superfood infused syrup

Some days ago, Sarah and I agreed that pancakes are mostly a vehicle for awesome toppings. However, I only paired these banana & buckwheat pancakes with some berries and a delicious (and boosting) syrup because they actually do taste fantastic all on their own. Fluffy and light yet rich and filling. Dominant and strong yet easily paired with your favorite topping. I know, a little bit contradicting – but hey, it’s the truth. See for yourself!

Nordic Superfood infused syrup
3 tbsp rice syrup
1 tsp lime juice
2 tsp Nordic Superfood Mix

1. Whisk together the ingredients in a glass using a fork. Set aside while you make the pancakes.

10-15 midsized pancakes
1 cup buckwheat flour
2 tsp baking powder, aluminum free
1/4 tsp salt
2 ripe bananas
4 tbsp chia seeds
1 1/3 cup oat/nut/seed milk
2 tbsp coconut oil, melted
4 drops of stevia concentrate (or a tbsp maple syrup/honey)

1 tbsp coconut oil, for frying
1 cup mixed berries, as topping

1. Thoroughly combine flour, baking powder and salt in a bowl.
2. Add the rest of the ingredients to a food processor and blend until all is well combined, fold batter into the bowl of dry ingredients.
3. Heat up a cast iron frying pan (no non-stick, please!), add just a little bit of coconut oil between each pancake and fry them just over medium high heat. Flip when one side is ready (time depends on your pan and stove). Keep a close eye:)

Arrange
Pile the pancakes on plates, sprinkle with berries and drizzle with Nordic Superfood infused syrup. Hello rainy day indulgence!

Vegan/Gluten/Sugar-free banana pancakes

With what and when do you let yourself indulge, honey? You ought to be able to come up with at least 3 things in 10 seconds (and put them in the comments below) or else you gotta get out there and indulge some more. That’s and order;)

Go howl to the full moon today and I’ll see you next week!
Ps. It stopped raining, maybe it was the sunshine syrup.

°°Elenore°°

25 Comments

  1. Valeria
    25 maj, 2013

    I read this after having eaten the best mango of my whole life –in London, bought from the Iranian shop next door. Being Italian, I just can’t go long without the flavors from my land: olive oil, almonds, olives, lemons, tomatoes, wine…But I try to compensate with as much British produce as I can! Lets see, my indulgences: lots of avocadoes (for my lunches at work, simply on toast); coconut cream for my curries/soups/desserts/rich porridges; and good dairy, like artisan raw milk cheeses, good organic yogurt and home-made labneh. Yum.
    Great recipe btw, will try it tomorrow for breakfast –I happen to have all the ingredients.
    ps : i tried the falafel, they were really nice!

    Reply
    • ElenoreEarth
      26 maj, 2013

      Oh I so know what you mean! If only we remember to really appreciate the non local gifts when we do enjoy them it makes it more precious. Plus we can do a lot of great things for mother earth at the same time.
      So glad you liked the falafels! I am in love with that tahini/lemon sauce myself..

      Reply
  2. Natalia
    26 maj, 2013

    Ive had a serious pancake craving for while, but have failed to do anything about it. I think these more than fit the bill! (maybe I’ll have pancakes for dinner tonight??) x

    Reply
  3. Jivan Harriet
    26 maj, 2013

    Wow!
    They look delicious!
    It’s good to know we don’t need to feel guilty for indulging once in a while…pancakes, here i come!

    Reply
  4. Aniko Gyonyoru
    26 maj, 2013

    I made it for breakfast! It was super yummi! I have never imagined that this healthy pancake could be such a good taste!

    Reply
  5. Maria
    26 maj, 2013

    Thank you so much for this egg free, gluten free pancake recipe! It’s nice to make pancake for the kids in the weekend, but I haven’t seen any good egg free ones yet. Will definitely try these next time. I guess, like you say, it’s something you remember as feeling good about from your own childhood :)

    Reply
  6. Nourish Your Roots
    26 maj, 2013

    I haven’t eaten pancakes in so long because of the usual and crazy amounts of dairy and white flour, but THESE! Oh my, I can’t wait to indulge! Thank you my dear, beautiful post.

    Reply
  7. Leah
    27 maj, 2013

    i’ts been raining here lots too! these look fantastic. baby and i will try them for breakfast tomorrow, or maybe dinner tonight :).
    my favorite indulgences are dark chocolate, a hot bath with lots of lavender scented bubbles in candlelight even better, a bowlful of perfectly ripe mixture of raspberries, strawberries and blueberries, and a cup of green tea with a slice of lemon. dreaming now… xo

    Reply
  8. Jeanne
    29 maj, 2013

    I made these last night for dinner (yes, why not ?) and they are insanely good ! Thank you so much Elenore :) I hope you have a glowing day !
    Sending lots of love and light your way… xo

    Reply
  9. Mély
    30 maj, 2013

    Splendid those pancakes !
    – To take time for myself, even if some people (clients, friends…) are waiting something from me without feeling guilty (to much !)
    – Eat in beautiful restaurants which isn’t vegetarien or very healthy, but use organic, fresh & seasonal foods, and every meals are made with love (like small italian restaurants with awesome pasta plates)
    – to be perfect with my imperfections :) Just be me & feel free about it :)

    (I still read you, and love all your posts ♥ Do not post a comment every time, but my heart is still near you sweetie)

    Reply
  10. bwag
    30 maj, 2013

    I went outside just now into my Oklahoma City backyard with no pants on and felt the cool morning breeze. Noticed fat hollyhocks.

    I WILL go to the farmers market today, as much for the food as the delicious people I want to see there.

    I embrace my life (and my kitchen!) in flux.

    Last night, I made a batch of ill-fated waffle/pancakes. I thought they would be my last. Now of course, I know I will carry on. Tak, Elenore ;)

    Reply
  11. Bonnie Hertlein-Swetman
    30 maj, 2013

    Great timing Elenore! My blueberry bushes are loaded this year and as I have been watching them ”blue” up I have been thinking….”if only I had a great, healthy pancake recipe!”
    They are ready now, and here is the recipe!
    Thanks for sharing your non-green yummies too!

    Reply
  12. Sarmishta
    31 maj, 2013

    Hello Elenore! Thanks so much for sharing this recipe! I love pancakes! A question- I’ve never tried Buckwheat but do have spelt flour at home- would it work for this recipe or is it too dense? Thank you again!

    Reply
    • ElenoreEarth
      1 juni, 2013

      Hi there! You can definately try with spelt though it will not be gluten free but I’m sure absolutely delish! I have to say, I have not tried this recipe with spelt myself so I’m not sure of the outcome but I’m guessing it would be tasty:)

      Reply
  13. Thess@greenattraction.net
    1 juni, 2013

    Pannekaker er så godt!! Jeg synes de faktisk er gode for seg selv også, uten topping, men med så er det jo ekstatisk, hehe:) Jeg koser meg med noe stort sett hver dag, enten i form av herlige måltider med masse grønt, deilige juicer eller rå brownie-baller – det er jo ingen problem å kose seg når det er sunt i tillegg :D

    Reply
  14. Magdalena
    2 juni, 2013

    snälla, kan vi få komma nästa gång du gör pannkakor!!!!
    mor o bror
    du är så fin!!!! säger bror

    Reply
  15. Stephanie
    12 juni, 2013

    I’ve made these twice in the last few weeks. Delicious! I topped them with raspberries, bee pollen, maple syrup, and ghee! Heaven! Thanks for a great recipe :)

    Reply
  16. Clara P
    16 juni, 2013

    Hi, its Sunday morning I just finished my delicious pancakes! My husband ate 6 of them!! They were really good!! I topped them with strawberries and pineapple.Thanks for the recipe, very yummy!xx

    Reply
  17. Mar
    24 juli, 2013

    Hi Eleonore! thanks for the beautiful blog and recipe.

    How would you replace the bananas if you couldn’t have them? I don’t eat bananas :(

    Thanks!

    Reply
    • ElenoreEarth
      26 juli, 2013

      Hi dear one!

      You could sub for baked and mashed sweet potato for example – that would be wonderful!
      Good luck and let me know how the experimentation works!

      Reply
  18. Marieke
    28 maj, 2014

    Hi Elenore!

    I know this recipes has been posted a while back, but I was just wondering if you use light or dark buckwheat flour? I love your website, thank you so much for being an inspiration!

    X

    Reply
    • ElenoreEarth
      29 maj, 2014

      No worries, darling! I grinded my own flour so I suppose it’s the dark/whole kind ;)

      Reply

Leave a Reply