My attempts to focus on healthier eating are going pretty well. Life hasn’t been entirely void of treats but they’ve been few and far between and the rest of the time has been sticking to calorie counts consisting largely of fruits,vegetables and healthy proteins.
It’s easier to stay on track when I am cooking for myself rather than eating out. Not always the easiest thing in Los Angeles because there are so many foodie temptations here. However,as long as I have some quick but satisfying recipes to hand I can usually manage to make the right choice.
I’ve found myself reaching back to recipes that became fixtures during my previous weight loss success. This pancake recipe is one that I came up with several years back when I was living in London and was at the height of my weight loss. It was one of those mornings where I was super hungry but had barely anything in the house. Since I was taking the whole healthy eating kick thing super seriously what I did have were things like soy milk and nut oils.
What resulted where these really yummy cardamom macadamia nut pancakes which just so happen to also be vegan pancakes. It’s one of those recipes that is a jumping of point where you can switch up the ingredients any number of ways to either suit what you have to hand or to try out new flavor profiles. As long as you have a milk, an oil and a spice, it should work.
Of course, you could take it out of the vegan category and use cow’s milk. I’m probably going to experiment more in the other direction and see which other non-dairy milks I can use. I have little doubt that almond milk would work just fine. Coconut milk would be an interesting experiment. Particularly,with the macadamia nut oil notes.
I like to top these off with some fruit,I grew particularly fond of adding slices of grilled bananas, and then drizzling with honey. It feels like you are eating something special but with barely any fat in the recipe. That’s a win win in my world.
Cardamom Macadamia Nut Pancakes
1 cup plain flour
1 tablespoon sugar
1 tablespoon baking powder
pinch of salt
1/2 teaspoon ground cardamom
1/2 cup soy milk
1 tablespoon macadamia nut oil
1. Mix the dry ingredients together into a large bowl and combine well.
2. Add the soy milk and the macadamia nut oil and stir until thoroughly mixed. If you are finding your batter is just a bit too thick at this stage then add a bit more soy milk.
3. Heat a griddle or frying pan until it is hot enough to make pancakes. I usually drop a tiny bit of water onto it and if it instantly sizzles I consider it ready to be used.
4. Either spray with non-fat cooking spray or use a tiny bit of the macadamia nut oil and then start to drop the batter on the hot surface.
5. Leave each vegan pancake until bubbles have started to form on the pancake. Then flip over and cook for a minute or so on the other side. Watch carefully because they can very easily go from perfectly golden brown to burned and ruined.
6. Put pancakes onto two plates, top with your choice of toppings. I’ve enjoyed them with a bit of honey or the traditional maple syrup path. Even better topped with grilled bananas.