Holiday Pancakes

IT'S HOLIDAYS woooooo time for pancakes I'll say.

Don't get me wrong I love porridge I know I wouldn't get sick of it even if I ate it for breakfast, lunch and dinner everyday. But sometimes I think I using up all my breakfasts on one type of meal and should try something knew.

mhhh delicious porridge with seeds, cashew butter and bananas

Because I like to start my morning healthy no matter what the day, my only option was healthy pancakes which I like the mostest. On pinterest the were so many options; protein pancakes, bluberry pancakes, gluten free banana pancakes. I really could decide ... about 40 minuets later I settled on Heart-Healthy Super Fluffy Whole Grain Vegan Pancakes  by Liv Life and made a few alterations to the recipe to my super healthy liking.



Heart-Healthy Super Fluffy Whole Grain Vegan Pancakes
Light and fluffy yet eggless and oil-less, these hearty pancakes are special enough for weekend brunch.

1 cup all-purpose flour I used only 1/4 cup of all-purpose flour
3/4 cups spelt or oat flour I used 1 cup of rolled oats processed into a fine powder
I added 1/4 cup of ground almonds
I also added 1/4 cup of whole wheat flour
1/4 cup ground flax meal I used gentle fiber mix instead
2 Tbs granulated sugar or honey I left this out
2 tsp baking powder
1 tsp cinnamon I also added 1 tsp of ground ginger
1/4 tsp salt
1 3/4 - 2 cups non-dairy milk I used 1 cup of soy milk and 3/4 cup of water
1 Tbs vanilla extract
1 Tbs lemon juice
fruit such as diced banana or fresh or frozen blueberries
I used strawberries and bananas but also crunchy peanut only peanut butter and raspberry jam

In a large bowl mix together the flours, flax meal, sugar, baking powder and salt.  Set aside.

In a medium bowl, mix together the milk, vanilla and lemon juice.

Place griddle over medium/medium high heat to preheat.

Pour the wet ingredients into the dry ingredients.  Add the fruit and stir gently until everything is combined. (i didn't add this) After about 10 stirs, if the batter feels too heavy add additional milk or water to desired consistency.  Be careful not to over mix.

Spread a small amount of oil or butter (i used coconut oil) onto the griddle and then spoon batter onto the griddle for pancakes.  Use 1/4 cup for small pancakes, or as Liv likes them, pour a larger amount for super big pancakes.

Cook pancakes on first side until the edges begin to look dry, then flip.  Cook for another minute or two or until cooked through, then remove to a plate.

Serve with pure maple syrup and additional chopped fruit and nuts.  Enjoy

RECIPE BY Liv Life 

I feel I need to practice the skill of pancake cooking a lot more so my pancakes will eventually be fluffy but also not over cooked. Make sure whatever you do not to use this batter the next day thinking it will work the same. From experience I have discovered it defiantly doesn't taste the same and cook in the same way as it did fresh the previous day.
 

- Grace

Discover. Cook. Then just show the world