Monday, March 10, 2014

Fruity Pancakes Update

I posted a recipe for fruity pancakes and have made some tweaks to the recipe that make them even more delicious, so I wanted to share those changes. I'm also adding two recipes for toppings!

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.

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