Fruity Pancakes Recipe
gluten free & vegan
1 tablespoon flax meal
1/3 C almond milk
1 C oats
1 medium apple, cored and chopped
1 banana, broken in 2-3 pieces
1 handful baby carrots
1 C pumpkin puree or unsweetened applesauce
2 cups fresh baby spinach
1/3 to 1/2 cup almond milk
1 teaspoon baking soda
1 teaspoon baking powder
½ scoop protein powder of choice (vanilla works best)
Pinch of salt
Combine flax meal and 1/3 C almond milk. Let sit for at least 5 minutes, if not 10.
Process the cup of oats in your blender until they are closer to flour than whole oats, a little chunky is okay.
Next add the flax mixture everything else to your blender (if you have a crappy blender it might be better to add 2-3 at a time). Blend, scrape sides, blend until you get pancake batter consistency. Add oats or liquid as needed to get to the consistency you prefer.
Heat your griddle over medium high heat. Pour 1/4 cup scoops of batter in the pan. These will take longer than traditional pancakes to set. I recommend using a non-stick pan or a good layer of coconut oil to fry them so they don’t stick. Mine took about 3-5 minutes on each side.
|These were topped with runny PB2 with a bit of maple syrup.|
Maple Sunbutter Topping
2 parts sunflower butter (I like the kind with flax seeds)
2 parts real maple syrup
Combine the syrup and sunbutter in a small bowl and whip together with a fork. Spread on pancakes. Blueberries go well with this topping!
Pumpkin Maple Almond Topping
1/2 c pumpkin puree
1 Tbsp almond butter
1 Tbsp maple syrup
splash of nut milk
Combine the ingredients in a microwave safe bowl. Microwave for 10-30 seconds to get the mixture warm but not scalding. Stir again. Pour on pancakes with fruit of your choice.