Brazilian Pancakes

In honor of the World Cup and my recent fetish with Brazilian music (seriously, it has the perfect amount of summer flair), I have decided that Brazil is definitely the team I'm rooting for. No, I have never followed soccer, but I do love any reason to celebrate, so this is my super simple Brazilian Breakfast at Wimbledon. Brazil plays tomorrow at 8:30 pm against North Korea, so you have plenty of time to whip up a power breakfast. Or lunch. Or even dinner. Don't kid yourself, pancakes are amazing any time of day.

Ingredient of interest: Brazil nuts. They come from one of the largest trees in the Amazon Rainforest and are an incredible source of Selenium, which our bodies use as an antioxidant to prevent cell damage. Totally necessary with all of that beautiful sun in Brazil, right?


Top these pancakes with sliced bananas and pass the maple syrup (or agave)!


  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup finely chopped brazil nuts....don't tell anyone but walnuts or almonds will totally work
  • 1/4 cup rolled oats
  • 1 and 1/3 cup milk
  • 1 tablespoon canola oil
  • 1 tablespoon maple syrup
  • 1 large sliced banana

Large bowl: combine the first 6 ingredients, then stir in the oats.

Small bowl: combine last 3 ingredients.

Pour small bowl's contents into large bowl and stir until just combined. Then, lightly fold in banana slices.

Lightly oil a skillet, pour in a few spoonfuls; flip when bubbles form, and don't scorch them. No one likes the burnt ones.

(Serves 3)

Brazil nuts can be found at most grocery stores in the bulk aisle, and 1 pound of them costs around $5. That's enough to make 7 to 8 batches of this recipe! Batches keep well in the fridge too, just in case you find out Brazil is playing on short notice...

Fresh Routes.

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