The Smoothie Challenge is well under way and I am personally loving all the new smoothies I am experimenting with. Today I had a chocolate mint green tea smoothie that blew my mind. Although I have been drinking a lot of smoothies to support all the physical activity I have been doing, a man’s gotta eat. And this man, loves to eat! As much as I love smoothies.
With much of my time going towards creating the 30 day smoothie challenge and all the exciting upcoming guest posts I haven’t had much time to create and share many delicious plant-based recipes therefore I thought I would take a few minutes today to share a recipe I have been making regularly for the past little while. It has become my go to pancake recipe.
I personally love pancakes. I love maple syrup too! Don’t you? You will be glad to know that these pancakes are healthier than your typical pancake. And if you want to make them even healthier you may want to skip on the syrup and consider using things like, unsweetened jam, nut butters and coconut butter.
The first few times I was experimenting with making pancakes with chickpea flour I was mixing it with other flours like quinoa, and amaranth. Trying out different combination over and over again. Then I decided why not just try chickpea flour. My friend Leanne over at Healthful Pursuit had success with it so why not. If you want to make these pancakes a little sweeter you can add a 1/4 cup of coconut sugar to the dry ingredients. However if you ware suing maple syrup they will be plenty sweet as is.
Grain Free Vegan Pancakes
1 1/2 cups chickpea flour
1 tsp ground cinnamon
1 tsp baking soda
3 tbsp ground flaxseed + 9 tbsp warm water
1 tsp vanilla extract
1 1/2 cups almond milk
coconut oil for cooking
This recipe makes enough pancakes for 2. Enjoy!
1. Grid some flaxseed in a coffee grinder – Combine 3 tablespoons in a small bowl with 9 tablespoons of warm water and mix well. Set aside for 10 minutes.
2. Combine the flour, cinnamon and nutmeg together in a mixing bowl.
3. Combine the almond milk, vanilla and flax together. mix well.
4. Add the wet mixture to the dry and mix well.
5. Preheat a non-stick pan on medium heat. Add a little coconut oil and spread around the pan.
6. Add about a 1/4 cup of batter to the pan. Cook for a few minutes on one side, flip and cook a couple more minutes on the other side.
7. Remove from pan, keep warm on a plate, and repeat until all the batter is done.
Note: I often use 2 pans at the same time to make this a quicker process.
I also had the chance to drive down to burlington a couple weeks ago to see one of my favourite groups perform. JJ Grey & Mofro. Their concert was amazing as usual, and I was pleased to discover they had just a released a new album called This River. Checkout one of the songs form the album below. I hope you like it.
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