Ingredients
-
For the pancakes:
-
½ cup + 2 tablespoons rolled oats (not instant)
-
1/4 cup + 2 tablespoons tapioca starch or arrowroot powder
-
1 cup unsweetened almond milk
-
2 ripe medium bananas, mashed (about 1 cup)
-
1 tablespoon apple cider vinegar or lemon juice
-
1 teaspoon vanilla extract
-
1/2 teaspoon salt
-
1/2 - 1 teaspoon ground cinnamon
-
1/4 teaspoon each ground ginger, ground cardamom, and ground coriander
-
1/8 teaspoon ground cloves
-
1/4 cup unsweetened shredded coconut flakes (optional)
-
For the topping:
-
1/4 cup sliced fresh berries (blueberries, raspberries, blackberries), plus more for serving
-
1/4 cup crumbled Greek yogurt (vanilla or plain)
-
1 tablespoon honey or maple syrup
-
1 tablespoon chopped fresh mint leaves (optional)
-
Pinch of sea salt
Directions
Subtitle: Fluffy and flavorful chia pancakes packed with nutty goodness from almond flour, sweetened naturally with dates, and infused with exotic spices for a delicious vegan breakfast!
Ingredients:
For the pancakes:
* ½ cup + 2 tablespoons rolled oats (not instant)
* 1/4 cup + 2 tablespoons tapioca starch or arrowroot powder
* 1 cup unsweetened almond milk
* 2 ripe medium bananas, mashed (about 1 cup)
* 1 tablespoon apple cider vinegar or lemon juice
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 – 1 teaspoon ground cinnamon
* 1/4 teaspoon each ground ginger, ground cardamom, and ground coriander
* 1/8 teaspoon ground cloves
* 1/4 cup unsweetened shredded coconut flakes (optional)
For the topping:
* 1/4 cup sliced fresh berries (blueberries, raspberries, blackberries), plus more for serving
* 1/4 cup crumbled Greek yogurt (vanilla or plain)
* 1 tablespoon honey or maple syrup
* 1 tablespoon chopped fresh mint leaves (optional)
* Pinch of sea salt
Instructions:
Day 1: Make the pancakes:
1. In a large bowl, whisk together the first eight pancake ingredients until well combined and free of lumps. Set aside.
2. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
3. Let the batter sit for 10 minutes to thicken slightly.
Day 2: Cook the pancakes:
1. Preheat a nonstick skillet or griddle to medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
2. Pour about 1/4 cup of the batter onto the heated skillet or griddle for each pancake. The pancakes should be slightly larger than you would typically make.
3. Cook the pancakes for 2-3 minutes on one side, until bubbles appear on the surface and the edges start to set.
4. Flip the pancakes and continue cooking for another 1-2 minutes, or until golden brown and cooked through.
5. Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
Day 3: Assemble the pancakes:
1. To assemble the pancakes, place a stack of three or four pancakes on a plate. Top with fresh berries, crumbled Greek yogurt, drizzled honey, and mint if desired.
2. Serve immediately and enjoy!
Note: For best results, use high-quality gluten-free flours such as Bob’s Red Mill All-Purpose Gluten-Free Baking Flour or King Arthur Gluten-Free Flour.
Steps
|
1
Done
|
In a large bowl, whisk together the first eight pancake ingredients until well combined and free of lumps. Set aside. |
|
2
Done
|
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. |
|
3
Done
|
Let the batter sit for 10 minutes to thicken slightly. |
|
4
Done
|
Preheat a nonstick skillet or griddle to medium heat. Lightly grease the surface with cooking spray or a small amount of oil. |
|
5
Done
|
Pour about 1/4 cup of the batter onto the heated skillet or griddle for each pancake. The pancakes should be slightly larger than you would typically make. |
|
6
Done
|
Cook the pancakes for 2-3 minutes on one side, until bubbles appear on the surface and the edges start to set. |
|
7
Done
|
Flip the pancakes and continue cooking for another 1-2 minutes, or until golden brown and cooked through. |
|
8
Done
|
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter. |
|
9
Done
|
To assemble the pancakes, place a stack of three or four pancakes on a plate. Top with fresh berries, crumbled Greek yogurt, drizzled honey, and mint if desired. |
|
10
Done
|
Serve immediately and enjoy! |
