Hey there friends! I know it has been a little
while and I am very sorry for my absence, however, I think I am about to make
that up to you. If you know me at all, you probably know I like to experiment
in the kitchen. Sometimes these experiments come out horrible (you may recall
the brown sugar frosting incident) but sometimes they are surprisingly awesome!
I believe that today's experiment falls in the second category, but I'll let
you decide for yourself.
I was craving something healthier and more filling
for breakfast so I came up with this oat and chia seed pancake recipe, which
happens to also be gluten free and vegan! It is also SUPER filling. I started with this awesome recipe by
The Food Prepper as a base, and then tweaked a whole bunch of things. I really
love using chia seeds in everything possible because they are filling and
packed with healthy omega-3 fatty acids. I have also been substituting coconut
sugar for regular sugar in a lot of my recipes because of its lower glycemic index. At first glance this recipe may look a little intimidating, but
fear not, its super easy and took me all of ten mins! Here it goes:
Ingredients:
Pancakes:
1 3/4 cup oat
flour
1 tsp coconut
sugar
1 tbsp baking
powder
1/4 tsp salt
1 tsp cinnamon
1 cup coconut or
rice milk (vanilla would be delish) or regular milk (non-vegan)
1 1/2 tbsp of
applesauce
1/2 tsp
vanilla (optional)
2 “Chia eggs” (super easy, see directions below)
Chia Eggs:
2 tbsp of
ground chia seeds
6 tbsp of
water
You can also add chocolate chips, nuts, berries or anything else
to the mix!
Once you gather all of your ingredients, the rest is pretty
simple.
- Pre-heat griddle
- Prepare “chia eggs” by mixing chia seeds and water thoroughly and let sit for 5 mins until egg-like consistency
- Mix all remaining dry ingredients together in a medium bowl
- Mix remaining wet ingredients together in a larger bowl (including pre-made chia eggs)
- Add dry ingredients to the wet ingredients
- Lightly spray griddle
- Scoop about ¼ of a cup of mix for each pancake and cook until golden on both sides (make sure to spread fairly thin or they will take forever to cook, through!) Regardless, they will be a bit more moist than a “normal” pancake
- Enjoy with some pure maple syrup!
You can get the printable version of the recipe here
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I also recommend pairing these with a good cup of fair trade/organic coffee. I picked up a bag of Lucy Jo's Coffee Roastery "Bounce" Ethiopian Blend when I was at the Farmer's Market at home and I am SO sad that I am almost out. It is seriously yummy, give it a try and I promise you won't regret it! Its always great to support a local business : )
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Let me know
your thoughts on the recipe or how it turns out for you! I would also love to
hear about any yummy things you came up with to mix in!
P.S. I
think these would freeze really nicely for breakfast on the go and they are
super filling to get you through the day!
Until next time,
Namaste! xoxox
