Here are two great pancake options - something a bit sweet and something a bit savory!
Check out the video post on Instagram @blossomingbelliesbirth!
Whole Grain Pancakes
adapted from "Vive Le Vegan!" by Dreena Burton
*I double this recipe to feed three hungry kids!
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp sea salt
1 cup + 1tbsp unsweetened almond milk
1 tbsp coconut oil (melted) or canola oil
1 mashed banana
3/4 cup to 1 cup pureed pumpkin
1/2 cup nuts, berries, seeds, chocolate chips, etc. (optional)
Toppings:
coconut oil
maple syrup or honey
ground flax seed
peanut or nut butter
Whisk together all the dry ingredients. Place all the wet ingredients in the blender to mix or place in a bowl to mix with an immersion blender. Combine the wet and dry ingredients. Drop in 1/2 cup portions onto a hot griddle. Cook just until edges appear dry then flip and cook for another 1-2 minutes. Serve with any combination of the above toppings.
* The pumpkin offers up Vitamin A, important for cell growth, immune function, and sight. The coconut oil is full of healthy fats, good for brain and eye function. The optional nuts and seeds offer minerals such as magnesium and zinc and protein to help in feeling full longer!
Savory Chickpea Pancakes
adapted from the blog "Oh She Glows"
*I triple this recipe to feed three hungry kids!
1/2 cup chopped veggies (asparagus, broccoli, cauliflower, peas, dark leafy greens, shredded brussels sprouts - basically whatever I have on hand)
1/2 cup chickpea flour (also known as garbanzo flour)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, tahini, cashew dressing, hot sauce, plain unsweetened yogurt (grassfed if possible)
Sautee the veggies and set aside.. In a bowl, whisk together the dry ingredients. Add the water and whisk well. Add in the veggies. Drop in 1/2 cup portions onto a hot griddle. Cook just until edges appear dry (usually longer than a traditional breakfast pancake) then flip carefully and cook for another 1-2 minutes. Serve with one or a combination of toppings.
*The chickpea flour is full of protein, necessary for organ function. The veggies offer a wide array of minerals important for bone density, tissue growth and strength, circulation, hair and nail growth, etc. depending on which combination of vegetables being used. Avocado and grassed yogurt offer healthy fats. Hummus, tahini, and cashew dressing offer more protein and calcium for bone strength and hair and nail growth.
Who knew pancakes could be so good?
Check out the video post on Instagram @blossomingbelliesbirth!
Whole Grain Pancakes
adapted from "Vive Le Vegan!" by Dreena Burton
*I double this recipe to feed three hungry kids!
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp sea salt
1 cup + 1tbsp unsweetened almond milk
1 tbsp coconut oil (melted) or canola oil
1 mashed banana
3/4 cup to 1 cup pureed pumpkin
1/2 cup nuts, berries, seeds, chocolate chips, etc. (optional)
Toppings:
coconut oil
maple syrup or honey
ground flax seed
peanut or nut butter
Whisk together all the dry ingredients. Place all the wet ingredients in the blender to mix or place in a bowl to mix with an immersion blender. Combine the wet and dry ingredients. Drop in 1/2 cup portions onto a hot griddle. Cook just until edges appear dry then flip and cook for another 1-2 minutes. Serve with any combination of the above toppings.
* The pumpkin offers up Vitamin A, important for cell growth, immune function, and sight. The coconut oil is full of healthy fats, good for brain and eye function. The optional nuts and seeds offer minerals such as magnesium and zinc and protein to help in feeling full longer!
Savory Chickpea Pancakes
adapted from the blog "Oh She Glows"
*I triple this recipe to feed three hungry kids!
1/2 cup chopped veggies (asparagus, broccoli, cauliflower, peas, dark leafy greens, shredded brussels sprouts - basically whatever I have on hand)
1/2 cup chickpea flour (also known as garbanzo flour)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, tahini, cashew dressing, hot sauce, plain unsweetened yogurt (grassfed if possible)
Sautee the veggies and set aside.. In a bowl, whisk together the dry ingredients. Add the water and whisk well. Add in the veggies. Drop in 1/2 cup portions onto a hot griddle. Cook just until edges appear dry (usually longer than a traditional breakfast pancake) then flip carefully and cook for another 1-2 minutes. Serve with one or a combination of toppings.
*The chickpea flour is full of protein, necessary for organ function. The veggies offer a wide array of minerals important for bone density, tissue growth and strength, circulation, hair and nail growth, etc. depending on which combination of vegetables being used. Avocado and grassed yogurt offer healthy fats. Hummus, tahini, and cashew dressing offer more protein and calcium for bone strength and hair and nail growth.
Who knew pancakes could be so good?
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