Hibiscus Oatmeal Pancakes
YIELD
12 mins
PREP TIME
25 mins
BAKE TIME
1 hr, 7 mins
TOTAL TIME
Ingredients
Ingredients for the candied hibiscus petals and hibiscus syrup: • 2 cups water • 1 cup Anthony’s Goods Cane Sugar • ½ cup Anthony’s Goods Organic Hibiscus Flowers • ½ tsp lemon juice • ½ tsp vanilla extract Ingredients for the pancakes: • 4 ripe bananas • 4 eggs • 1 cup almond milk • 2 tsp vanilla extract • 3 cups Anthony’s Goods Organic Rolled Oats • 2 tsp baking powder • ½ tsp Anthony’s Goods Ceylon Cinnamon Powder • Pinch of salt • ½ cup Anthony’s Goods Shredded Coconut, plus more for garnish • ¾ cup candied hibiscus flowers (from above), plus more for garnish • Avocado oil, for cooking • Hibiscus syrup, for drizzling
Instructions
If you’ve never eaten hibiscus flowers, you’re missing out! This pancake recipe features candied hibiscus petals and berry-colored hibiscus syrup. 1. To make the candied hibiscus petals and hibiscus syrup: In a medium saucepan, add the water, sugar and dried hibiscus flowers. Bring to a boil, then reduce to a simmer before adding the lemon juice and vanilla extract. Stir regularly until the sugar has dissolved. Remove from the heat and let the mixture steep for at least 30 minutes before straining out the petals and setting them aside. 2. To make the pancakes: Add the bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon and salt to a blender and blend until smooth. Stir in the shredded coconut and candied hibiscus flowers. 3. Heat a skillet and grease it with avocado oil. Cook the pancakes ¼ cup or ⅓ cup at a time, flipping when small bubbles form on the surface. Continue to cook until the other side is golden brown. 4. Repeat until the batter runs out, then top the pancakes with leftover candied hibiscus petals and shredded coconut. Drizzle with hibiscus syrup and serve.
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