I often get delighted with a twinkle in my eyes when I hear pancakes. Yes, it delights me. The husband orders me breakfast in bed before I wake up whenever we are traveling. He just knows how to make me happy. Pancakes are one of them. I like the standard good old fashioned pancakes topped with butter and drizzle of maple syrup the best. What is your favorite?
But today it is not about what I love to cook and eat. It is about a lot of girls and women who suffer PCOS (Polycystic Ovary Syndrome) and because of which they even have a miscarriage. We usually do not find out that we suffer from PCOS until we are at a fertile age. I found out I was suffering from a miscarriage, because of PCOS. A shocker. It is as shocking as Diabetes, Blood Pressure, Thyroid, etc. just at a very young age. I was having all these symptoms since my first period ever. I started gaining weight, my cycles awfully irregular, acne, mood swings and so hormonal. But never bothered. It was because of a lack of awareness and knowledge.
As soon as I found out about this, I was miserable. I had to pull myself together, study about my lifestyle changes and focus on how to keep myself healthy physically and mentally. I started reading more about PCOS and lifestyle changes required to keep it in check. and being on a specific diet was just wasn’t one. I have finally maintained a lifestyle where I have successfully balanced my hormones and I fought them with food. Refined Sugar and Dairy are poison for PCOS women. So I tried eliminating them. Now I can live without Refined Sugar. Dairy … um, I tried, but I couldn’t give up. I reduced the intake which has helped me so much.
I started developing recipes, PCOS friendly recipes for anything and everything I love to eat and this one is one of them. I fought it with regular exercise and the food I love. And it has been a beautiful healthy journey since then, I feel more healthy and more active. I have never felt this way before.
Let’s get to the recipe.
Prep Time: 10 Mins
Cook Time: 15 Mins
- 1 cup Blueberries and Raspberries (frozen or fresh)
- 2 Tbsp Coconut Palm Sugar
- 1 Cup Buckwheat (Kuttu) Flour
- 2 Tsp Baking Powder
- 3 Tsp Olive Oil
- I Cup Milk
- 2 Tbsp Dark Chocolate Powder (unsweetened)
- 1 Banana
- 1 Tsp Cinnamon
- 1 Tsp Salt
- 5-6 Tbsp Organic Honey
- In a bowl add washed and dried berries. Add coconut palm sugar and give it a mix. Press a few berries to get that berry coconut burnt taste. Coconut sugar gives a nice subtle burnt taste and it works out awesome on the pancake. Keep it aside.
- In another bowl, add the dry ingredients. Mix Flour, Dark Chocolate, cinnamon, and salt.
- In one more bowl whisk the wet ingredients starting with mashed banana, olive oil, honey, and milk.
- Now add the dry ingredients to the wet ingredients and mix. You don’t want to overwork your batter. So give it a gentle mix.
- Now on a flat bottom pan, on medium-low flame, spray some oil for greasing (you can also use butter). With a ladle lay your pancake. It will make a round shape on its own. Once the pancake shows bubbles, you know it is ready to flip. Cook it for a few seconds. Do this repetitively for all the pancakes.
- Serve them hot topped with the marinated berries, a drizzle of maple syrup and some whipped cream cheese.