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. Continue reading
Based on the picture above you are probably asking yourself “where are the strawberries and bananas?” They are blended into the pancakes. The batter was made by blending strawberries and bananas with almond milk. A smoothie of sorts mixed with dry ingredients and made into delicious pancake batter. Strawberry banana pancakes. Yummy. Also coconut pancakes, and spelt pancakes. All together in one pancake. This pancake is loaded with nutritious as well as tasty ingredients. Not your standard pancake recipe.
What is the craziest thing you have experimented with when making pancakes?
Perfect for a lazy weekend morning brunch. Wake up, take your time, and enjoy the day. The pancakes don’t take long to make so enjoy the company of whoever you are with, read the newspaper or whatever you like to do on the weekend.
Whether you eat vegan or gluten-free on a regular basis or not, these pancakes can be enjoyed by everyone. Neither taste nor texture is sacrificed here with this blend of 4 different flours and almond milk. These pancakes actually have more flavour than your regular pancakes because of the different flavours the flours offer. Continue reading
Although these pancakes don’t have any eggs, wheat flour, or dairy milk, they are still fluffy and delicious. So whether you eat a vegan diet, a gluten free diet or neither, you will likely enjoy these vegan and gluten free pancakes made with buckwheat flour, millet flour, ground flaxseed and almond milk.
Saturday or Sunday morning are great days to make delicious healthy pancakes while relaxing with friends and family. This is how I spent yesterday and it was quite enjoyable. Nothing like a serious breakfast to sustain me through an afternoon of golf on a really hot and humid day.
Is there a day that goes by that you don’t hear those words. Everybody is eating gluten-free. It seems as those gluten is the new devil. I hear people asking me, “but isn’t gluten bad?”. People avoid gluten the way they feared carbohydrates during the atkins craze.
People still fear carbs for that matter. “Can’t eat that whole-wheat bread or those wholesome potatoes, they are carbs. They will make me fat.” Sure, sure, but that chocolate bar, brownie and candy your eating is ok.