I don’t believe in counting calories, I always have and it hasn’t worked for me in the long run, I prefer to eat healthy and nutritious foods that fill me with energy and are good for my body.

Reading nutrition and health books I have seen very diverse opinions regarding unrefined oils and their uses in the kitchen. I personally only use extra virgin olive oil and coconut oil in my daily life and flax oil from time to time. As a result of reading the books that are not in favor of oils (such as The Starch Solution), I have learned that there are other vegetable fats healthy that can be used to make delicious recipes, such as nut butters (as long as they are natural).



  • 1/2 taza de harina de avena o de avena en copos (60 g)
  • 1/2 taza de harina de trigo sarraceno (70 g)
  • 1 cucharadita de levadura química
  • 1/2 cucharadita de canela en polvo
  • 3/4 taza de leche de avena (185 ml)
  • 1 plátano
  • 1 cucharada de crema de almendras
  • 1 cucharada de sirope de arce
  • Para decorar: higos y mermelada (de higos, de frutos rojos o cualquier otra)


  1. If using rolled oats, grind them into blender or grinder.
  2. Mix dry ingredients in a bowl (oatmeal, buckwheat flour, yeast, and ground cinnamon).
  3. Put the liquid ingredients (the rest) in the blender and beat until they are perfectly combined.
  4. Add the liquid mixture to the bowl where you had the dry ingredients and mix with the help of a spoon little by little until the dough has no lumps.
  5. If you use a nonstick pan or griddle you don’t need to add oil, but if you see that it sticks or you use another type of pan, pour a splash ito of oil and spread it with a paper napkin.
  6. When the pan is hot pour ¼ cup of the dough and let it cook over medium heat for about 2 minutes for each side. The pancake should be flipped when the edges are golden brown and it is easy to separate it from the pan with the help of a spatula.
  7. Serve with your favorite toppings.< /li>
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