Breakfast is often synonymous with refined sugar & processed additives instead of with healthy, satiating whole foods. Starting your day with sugary cereal (commercial granola included!) is doing your body a disservice, as foods high in processed sugar and low in fiber & protein will inevitably lead to an energy crash. Fueling your body with the right foods will set you up for much a more productive and energetic day.
So what’s my recommendation? Pancakes with whipped cream! That is probably one of the last foods you thought I’d suggest, but this typically indulgent breakfast staple can absolutely be made with healthful ingredients. First and foremost, ditch the sugar and syrup and opt instead for naturally sweet fruit. Bananas, apples, and dates are the only sweeteners used for both the pancakes and the whipped cream. Second of all, swap the typical processed white flour for oat flour to ensure you’re getting a dose of filling fiber. Third of all, ditch the saturated fat-laden heavy cream and instead use protein-rich cashews (yes, cashews!) to make a light and airy vegan whipped “cream”.
This recipe makeover is sure to be a hit, and you’ll thank me when you feel energized instead of lethargic after eating these pancakes with whipped cream.
Blend & Pour Apple Cinnamon Pancakes
Ingredients (2-4 servings)
- 1 medium-sized ripe banana, peeled
- ½ cup unsweetened applesauce, preferably organic
- 2 large eggs, preferably organic
- ½ cup oat flour (to make your own: grind 1 cup of old-fashioned rolled oats in a food processor of high speed blender until a fine flour forms, then measure out ½ cup)
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 large apple, peeled and coarsely grated
- vegetable oil or butter for frying
- Combine banana, applesauce, and eggs in a blender. Blend until smooth.
- Add in oat flour, baking powder, and cinnamon. Pulse a few times until combined. Do not overmix. Stir briefly with a spoon or fork if needed. A few lumps are okay. Stir in the grated apple. Set aside.
- Heat a bit of oil or butter in a large nonstick skillet (or griddle pan) over medium-high heat.
- Pour ladlefuls of batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute.
- Serve with Vanilla Bean Whipped Cashew Cream.
Vanilla Bean Whipped Cashew Cream
- 1 cup whole raw cashews
- ¼ cup very tightly packed pitted soft Medjool dates
- seeds scraped from one large vanilla bean
- ¼-1/2 cup cold filtered water
- Combine cashews and pitted dates in a bowl; cover with cold water, cover bowl, and let soak for at least 4 hours (or 8 hours if you do not have a high speed blender), then drain.
- Place drained cashews and dates in a high speed blender or food processor; add scraped vanilla beans, and ¼ cup cold filtered water and blend/process until perfectly smooth, adding more water (1 tablespoon at a time) as needed to reach desired consistency. Take cake not to let the mixture start to steam if you are using a high speed blender!
NOTE: If you are using a high speed blender, the end consistency should be light & airy just like traditional whipped cream. You may not achieve this exact texture if you are using a regular blender or a food processor.
For more deliciously healthy recipes, visit: HealthyFoodForLiving.com