Hot Cakes Saludables Recipe

I absolutely love this recipe because it transforms simple, wholesome ingredients like oats and bananas into fluffy, delicious hotcakes that make me feel like I’m indulging in a weekend brunch every day. Plus, it’s super easy to whip up, plant-based, and adaptable with whatever fruits and toppings I have on hand, making it the ultimate go-to for breakfast bliss! 🍌🥞✨

I enjoy beginning each day with Hot Cakes Saludables, a nutritious recipe that’s teeming with fiber and flavor. These belly-filling cakes are made from rolling oats, ripe bananas, and chia seeds—an excellent source of energy and a not-so-secret ingredient in the HealthAlicious kitchen.

We use almond milk in ours, and a hint of cinnamon makes these hot cakes sing.

Ingredients

• Rolled Oats: High in fiber, promotes digestion, and provides sustained energy.
• Banana: Naturally sweetens, rich in potassium, and enhances texture.
• Chia Seeds: Packed with omega-3s, protein, and supports hydration.
• Almond Milk: Low-calorie, dairy-free option, adds creaminess.
• Ground Cinnamon: Adds warmth, flavor, and has antioxidant properties.
• Maple Syrup: Natural sweetener, rich in minerals, with caramel flavor.

Ingredient Quantities

• 1 cup rolled oats
• 1 cup almond milk or plant-based milk of choice
• 1 ripe banana
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Coconut oil or cooking spray (for cooking)
• Fresh fruits, for serving (optional)
• Maple syrup or honey, for serving (optional)

Instructions

1. Mix the rolled oats, almond milk, ripe banana, chia seeds, vanilla extract, baking powder, ground cinnamon, and a pinch of salt in a blender.

2. Mix the substances on high speed until they are smooth and well-combined.

3. Allow the batter to sit for approximately 5 minutes so that the chia seeds and oats have time to absorb some liquid and thicken.

4. Preheat a non-stick skillet over medium heat and apply a light coating of coconut oil or cooking spray to the pan.

5. For each hotcake, pour approximately 1/4 cup of batter onto the skillet.

6. Prepare until the sides appear to be in a definite state and bubbles are evident on the top, roughly 2-3 minutes.

7. With great care, turn the hotcakes over and allow them to cook for an additional 2 to 3 minutes. They should become a lovely golden brown and be done clear through.

8. Use the rest of the batter in the same manner, adding additional oil to the skillet as necessary.

9. Serve the hotcakes warm, with fresh fruit atop, if you like.

10. If you prefer, you may drizzle maple syrup or honey over this dish to impart a touch of sweetness. Enjoy!

Equipment Needed

1. Blender
2. Non-stick skillet
3. Spatula
4. Measuring cups
5. Measuring spoons
6. Ladle or 1/4 cup measuring cup

FAQ

• Q: Can I use regular milk instead of almond milk?Yes, any kind of milk can substitute for almond milk, including milk from cows.
• Q: Can I replace chia seeds with something else?A: Yes, you can use flaxseed meal as a substitute for chia seeds and still get the same nutritional benefits.
• Q: Can I make these hot cakes gluten-free?A: These hot cakes are gluten-free, provided you use certified gluten-free oats.
• Q: How can I make the hot cakes sweeter without using syrup or honey?A: A little more ripe banana, or blending in some dates, can add natural sweetness.
• Q: What can I use instead of coconut oil for cooking?You can use any neutral oil or cooking spray that doesn’t stick as a substitute for coconut oil.
• Q: Can I prepare the batter ahead of time?A: Yes, you are able to to prepare the batter the night before and store it in the refrigerator. But be sure to give it a good stir before cooking.

Substitutions and Variations

1 cup rolled oats: You can use quick oats or whole wheat flour instead, with a slight variation in the end texture. Note that the next two steps with a different ingredient order will yield a slightly different texture.
1 ripe banana: Substitute with 1/2 cup unsweetened applesauce or 1/4 cup pumpkin puree for a flavor twist. 1 cup buttermilk: Use 1 cup milk mixed with 1 tbsp vinegar.
1 tablespoon of chia seeds: For a like-for-like substitute for texture and nutrition, use 1 tablespoon of flaxseed meal.
1 cup almond milk or plant-based milk of your choice: For a different taste, use soy or oat milk.
1 tsp vanilla extract: Substitute with 1 tsp almond extract or 1/2 tsp ground nutmeg for a different aromatic note.

Pro Tips

1. Ensure the banana is very ripe, as this will add natural sweetness and enhance the flavor of the hotcakes. You can mash it slightly before adding it to the blender for easier mixing.

2. Letting the batter sit is crucial for the chia seeds and oats to properly absorb moisture. You can extend the resting time to 10 minutes for a thicker batter if desired.

3. Use a ladle or measuring cup to consistently pour 1/4 cup portions of batter for even-sized hotcakes, which will cook more uniformly.

4. Adjust the heat as needed if you notice the hotcakes are browning too quickly or not quickly enough. Medium heat is ideal, but every stove can be slightly different, so observe and adjust.

5. Experiment with adding mix-ins like blueberries, chocolate chips, or chopped nuts to the batter after blending. Simply fold them in gently before cooking for added texture and flavor.