It's hard to believe, but I've been in Malaysia for nearly 4 weeks already and in 1 week I will move on to Ho Chi Minh City, Vietnam! My, oh my how the time does fly. I am fortunate enough to have a kitchen in my current accommodations and in an effort to save money (and stay healthy!) I've been preparing a fair amount of simple meals at 'home' (like overnight oats). However, I have otherwise been torn between buying ingredients to make more elaborate meals knowing that I may very well have to toss them at the end of the month or eating out more frequently. Throwing away food gives me massive guilt, so I've opted to eat out more, which I've rationalized by convincing myself it's a necessary way to explore a city and blog for vegantravel.com :)
Luckily I have found plenty of healthy takeaway options in walking distance from my digs, but all this meal juggling had me dreaming about these pancakes I made right before I left home. There are minimal ingredients and I actually found the oat flour I use in one of the grocery stores here! Ostensibly I could pack the leftover flour and bring it to Vietnam since I haven't yet reached my 30 kg luggage limit. I don't have the fancy pancake griddle I am used to, but they are called PANcakes after all, so can't I just use the cheap and basic pan collecting dust in my kitchen?
I will make an attempt this week (sans blender, plus extra mashing and stirring woman power) at this recipe adapted from nutritionfacts.org and let you know how it goes! In the meantime you should try them yourself because they are delicious. and easy. oh, and healthy!?!
What you need:
- 1 cup oat flour
- 2 ripe bananas
- 3/4 cup water
- 3 teaspoons cinnamon
- 1-2 teaspoons vanilla
- nut butter of choice and maple syrup (for topping)
What you do:
- Pour the oat flour into a small mixing bowl
- In a high speed blender combine the bananas with water, cinnamon, and vanilla and blend until smooth
- Pour the mixture into the bowl with the flour and whisk together until no longer lumpy and it's well combined.
- Heat a skillet or pan on low-medium heat. Without oil, measure about 2 Tbsp to 1/4 cup of the batter and pour onto a warm skillet. If your batter is thick, use the back of a spoon to carefully spread out to make thinner. Allow it to cook for a few minutes-it'll be ready when the texture starts to change, the batter starts to bubble, and the bottom is a light golden brown.
- Flip the pancake and cook on the other side for a few minutes. Continue this step until all the batter is complete.
- Top the pancakes with fruit, nut butter and/or maple syrup
- Let me know what you think in the comments section below!
Pro-tip: You can make your own oat flour by adding 1 cup of oats to a blender and blending until fine like flour. Alternatively, for a guaranteed gluten-free version it can be made with chickpea flour. Bob's Red Mill is my favorite.