I’ve been
noticing a lot of new recipes for waffle creations out there in the blog world
lately. Sure, I like waffles, but my heart belongs to a good old-fashioned
plate of pancakes.
My grandma used
to serve up her homemade buttermilk pancakes for all the grandkids. They’d come
sizzling off the grizzle and we’d pile them high on plates, slather them with butter,
pour real maple syrup over the puffy clouds of doughy perfection and dig in.
This morning I
woke up early and hauled a large bag of laundry to the laundromat. As I watched
the washers and dryers spin around and around and listened to the heater kicking
on and off, I suddenly had a craving for pancakes.
After my laundry
was done, I was in pursuit of pancakes on this cold, Montana morning. It might
be spring and sunshine in some parts of the country, but yesterday and today we
were met with below zero temperatures in southwestern Montana. Pancakes seemed
like the ideal breakfast choice to warm my soul and fill my stomach. It
couldn’t be just any pancake though. I wanted to incorporate the fresh,
colorful fruits in my refrigerator and give these pancakes a healthy makeover
away from fatty butters, bacon grease and the eggs and dairy of my youth. And,
I didn’t get around to having them until after lunchtime, so we can call these
brunch/brinner treats because, well, pancakes are acceptable to have at any time
of the day or night.
These Healthy
Pancakes are filled with low-fat, high fiber ingredients that also add a hint
of sweetness and spice. The bananas are high in potassium and stevia is
naturally calorie-free and sugar-free. They’re low in sugar too!
A healthy take on the traditional hot cake |
I switched it up
a little bit by adding in cacao nibs instead of chocolate chips. The small
amount, just two tablespoons, is hardly noticeable once the pancakes are
cooked, but adds in a subtle chocolatey flavor and crunch. Cacao nibs are often
raved about for their antioxidants. I’ve already commended chia seeds for being
little wunderkinds packed full of dietary fiber and omega-3 fatty acids. They
act as the “egg” in this recipe. Almond milk also contains as much, if not more
calcium as any dairy milk and adds a slight nutty note to these light, airy
hot cakes. Like the almond milk, a small amount of extra virgin coconut oil adds
to the fruitiness of the recipe, while keeping it light.
This recipe makes
about 4 to 5 medium pancakes and serves two people. I stored my extra pancakes
in the fridge for another meal this week. Like my other recipes, this one can
easily be doubled to feed more people or make enough to store in the fridge to
reheat throughout the week. Just store any extra pancakes or batter in an
airtight container in the fridge. Use them up within two to three days.
These hot cakes
are best enjoyed stacked high, topped with fresh slices of strawberry, banana
and juicy mango and almonds, slathered with Earth Balance and drizzled with
plenty of real maple syrup.
Healthy Pancakes
(Serves 2/ makes
4-5 medium-sized pancakes) (dairy-free, egg-free, vegan, vegetarian)
Ingredients:
Dry
• 3/4 cup all
purpose flour (I prefer Wheat Montana’s Natural White flour. It’s all natural,
unbleached and also helps support a Montana company.)
• 1/2 – 3/4 cup
plain, unsweetened almond milk
• 1-2 tablespoons
stevia (Adjust the amount of stevia you use based on your sweet preferences.)
• dash of
cinnamon and nutmeg (I also added in a dash of pumpkin pie spice.)
• 1 tablespoon
baking powder (Use this much! It might sound like a lot of baking soda for this
small of a recipe, but that’s what helps the pancakes achieve their puffy, airy
outcome as they cook.)
• dash of salt
• 2 tablespoons
cacao nibs
Wet
• 1 chia “egg” –
In a small bowl, mix 1 tablespoon of chia seeds with 3 tablespoons of water and
place the mixture in the fridge for a few minutes to gel.
• 2 tablespoons
mashed banana (Set the rest of the banana aside to use for later.)
• 1 tablespoon
extra virgin coconut oil, melted
• 1 teaspoon pure
vanilla extract
Toppings:
- the rest of the
banana, sliced
- 2 or 3 strawberries,
sliced
- *mango, sliced,
optional
- a handful of
almonds
- real maple
syrup (I used up the last of my Trader Joe’s organic Grade B maple syrup.)
- Earth Balance,
or vegan-friendly butter substitute of your choice
- a sprinkle of
cinnamon and nutmeg
- *a schmear of
almond butter, optional (I added a schmear of Justins Maple Almond Butter to
the top of my pancake stack. It is pure heaven in a jar!!!)
Preparation:
- Add all the dry
ingredients to a bowl and mix together. Stir in cacao nibs. Make a well in the
center of the bowl and set aside.
- Heat up a large
cast iron skillet or griddle.
- Mix together
your chia egg ingredients in a small bowl and place in the fridge to gel for a
few minutes.
- Melt the
coconut oil and mash the banana and mix all of the wet ingredients, except the
almond milk, and your prepared chia egg together in a smaller bowl.
- Add the wet
ingredients to the dry in the well that you’ve made and then add in the almond
milk, starting with 1/2 cup. Stir everything together until just combined. Add
more almond milk a tablespoon at a time if your batter is too thick.
- Spray the
heated skillet or griddle with nonstick cooking spray. Fill a 1/2 cup measuring
cup half way full with batter and pour it into the skillet. (This helps you
achieve a circle-shaped pancake.)
- Cook the
pancakes for about three to four minutes on medium/low heat until they start to
puff up. Gently pick up the pancakes with a spatula one at a time, spray the
skillet with more nonstick cooking spray and flip them over to cook the other
side. Cook the pancakes for about two more minutes until they’re lightly
browned.
-Remove the
pancakes from the skillet and transfer to a plate. Cover them with foil to stay
warm until the rest of the pancakes are done cooking.
- Divide the
stack of pancakes onto two plates, top with fresh fruit, almonds, Earth Balance
and a schmear of almond butter and pour on the maple syrup.
Pancake party- Dig in and
enjoy the sweet, airy, fruity, buttery, mapley goodness!
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