Mother's Day Pancakes with Haskap Whipped Cream & Oranges
By: Tristan Guilbeault
Instagram: @tristangcooks
Nothing quite shows the love for Mom more than cooking! Whip up these green banana pancakes with a haskap rhubarb whipped cream and marinated oranges for a showstopping healthy breakfast. What's better than taking care of Mom on her special day? This recipe is gluten-free, nut-free and keto.
Inspired by the use of green bananas in the Caribbean and Central America, this recipe provides a fantastic gluten-free option to the popular staple. High in healthy fibres and resistant starch, this flour works great for digestion and is much lower in carbs than regular flour. The green bananas are cleaned, slowly roasted and then milled into flour, leaving a slight nuttiness and banana flavour. This flour is also a fantastic source of minerals like zinc, magnesium, phosphorus and manganese. This recipe is a simple, healthy and delicious way to satisfy a sweet tooth. Try this recipe this Mother’s Day, it will be sure to impress!
“There’s gotta be some chocolate in there.”
Pancakes with Haskap Whipped Cream & Oranges
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, nut-free, keto, vegetarian
Total Time: 30 minutes | (Preparation): 20 minutes | (Cooking): 10 minutes
Yields: 8-10 medium size pancakes
Ingredients
Green Banana Pancakes
● 1 cup Organic Traditions Green Banana Flour
● 2 whole Eggs
● 1 cup Milk, your choice of dairy or plant-based
● 2 tbsp neutral Oil (Chosen Avocado Oil, Spectrum Canola Oil, Grapeseed Oil, Unrefined Olive Oil)
● 2 tbsp Cane Sugar or preferred variety
● 2 tsp Vanilla extract
● 2 tsp Baking Powder
● 1⁄2 tsp Salt
● 1⁄3 Chocolate Chips (optional)
● 6 tbsp Water (after mixing if necessary)
Haskap Whipped Cream
● 500ml Organic Whipping Cream
● 3 heaping tbsps Prairie Hill’s Farm Haskap Jam (Strawberry Haskap, Haskap Rhubarb)
● 2 tbsp Cane Sugar or preferred variety)
Marinated Oranges
● 3 Oranges, segmented (Navel is in season, I used a mix of Blood Orange and Cara Cara but any type works well!)
● Maple Syrup to cover (we recommend Uncle Lukes or Carrick Bro’s)
Garnish
● Bee pollen (we recommend Corbicula or Peace River Honey)
Instructions
1. Begin by segmenting the oranges. Cut tops and bottoms, trim the sides by following the natural curve. Trim off any white pith left on the orange then holding in hand, cut out the individual segments. Continue with two more oranges and add to a bowl, cover with the maple syrup. The skin may be composted and the middle pulp may be eaten.
2. Now make the whipped cream. Using a handheld whisk, electric whisk or stand mixer, whisk the cream until soft peaks are just beginning to form. Add the sugar and continue to whisk until stiff peaks form (do not whisk anymore or the cream will turn into butter). Now fold the jam in, add three heaping tablespoons and fold using a spatula. Continue until the jam is well combined then set in the fridge while the pancakes get made.
3. Combine the flour, baking soda, sugar and salt. Proceed to add the wet ingredients, the eggs, milk, oil and vanilla extract. Mix together slowly as the banana flour is very fine and can make a mess. Once well combined fold in the chocolate chips if using. Set aside. If the batter is too thick add the optional water I have noted.
4. Warm a large pan on medium-low heat, add 1 tablespoon preferred neutral oil or butter. Once the pan is hot, scoop the pancake batter using a 1⁄4 measuring cup and add to the pan, spreading them out with the measuring cup so they are even. 3-4 pancakes may be cooked at a time depending on the size of the pan, after around 4-5 minutes check to see if the bottom of the pancake is set, flip it and cook for another 4 minutes on the other side. If the pancakes are taking too long to set turn up the heat, if they are getting too brown turn down the heat. Add more oil to the pan if necessary. Once cooked set aside and proceed with the rest of the pancakes.
5. Serve these pancakes dolloped with the haskap and rhubarb whipped cream, scoop the marinated oranges on top and sprinkle bee pollen. Enjoy these healthy delicious pancakes this Mother’s Day!
substitutions
Amaranth carries many great products that may be added to this recipe. My mother is a big chocolate lover, so when I asked her thoughts on this recipe, her one idea, “sounds like it needs some chocolate!” In that motherly spirit add 1⁄3 cup chocolate chips to this recipe for a surprise in each bite. If desired, add a tablespoon of Gold Top Organics Golden Flax, Manitoba Harvest Organic Hemp Hearts or Prana Organic Whole Black Chia seeds for an even healthier version of these pancakes. To make this recipe dairy-free use your preferred variety of plant-based milk, Amaranth carries a great variety! The whipped cream can also be substituted with coconut cream if desired.
Tips
The whipped cream will deflate over time, after 2-3 hours it will need to rewhipped, this recipe makes a large amount of whipped cream, if your family is less indulgent in dairy products use only 250ml of whipping cream. The pancakes can be made as thick or thin as you want, simply spread out the batter as it is added.
Storage
These pancakes may be cooked ahead of time and stored in the fridge for 1-2 days or even frozen for 1 month.