Pancakes

These pancakes are a delicious and nutritious way to start the day or enjoy brunch. The oats give them a soft texture, the banana provides natural sweetness, and the sacha inchi oil adds a subtle flavor and health benefits.

  • Servings: Approx. 8-10 small pancakes
  • Ingredients:
    1. 1 ripe banana, mashed
    2. 1 cup milk (can be cow’s milk or plant-based)
    3. 1 large egg
    4. 2 tablespoons sacha inchi oil
    5. 1/2 cup oat flour (can be made by blending rolled oats)
    6. 1/2 cup flour 
    7. 2 teaspoons baking powder (optional)
    8. 1/4 teaspoon salt 
    9. Butter or oil for greasing the pan
    10. Honey or maple syrup for serving (optional)
    11. Fresh fruit to accompany (optional)
  • Steps:
    1. Mix the wet ingredients: In a medium bowl, mix the mashed banana, milk, egg, and sacha inchi oil until well combined.
    2. Mix the dry ingredients: In another bowl, sift the oat flour, all-purpose flour, baking powder, and salt. Mix well with a whisk.
    3. Combine: Pour the wet ingredients over the dry ingredients and mix gently with a spatula or whisk until just combined. Do not overmix, as this can make the pancakes tough. Some small lumps are normal.
    4. Heat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
    5. Cook the pancakes: Pour about 1/4 cup of the batter into the hot skillet to form each pancake. Cook for 2-3 minutes on each side, or until bubbles appear on the surface and the edges are golden brown. Flip with a spatula and cook the other side for 1-2 more minutes.
    6. Serve: Stack the cooked pancakes on a plate. Serve immediately, drizzled with honey or maple syrup if desired, and accompanied by fresh fruit such as sliced ​​bananas, berries, or strawberries.

Chef 's Advice: "To ensure maximum fluffiness in each pancake, the trick is not to overmix the batter. Mix the dry and wet ingredients just until combined, leaving some lumps. If you're using baking powder, letting the batter rest for 5-10 minutes before baking will activate the baking powder better and hydrate the flour, resulting in airier, lighter pancakes.”

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