Yes, I love pancakes for breakfast, but I really make them for the leftovers. Pancakes make great snacks, are perfect travel food and are a great way to keep high plant-protein options around. I keep a batch of these gluten-free pancakes in the fridge every week, and when I leave the house for the day, I take a baggie of them with me. Since there aren’t any animal products in them you don’t have to worry about finding another refrigerator as soon as possible. On some of my longer roadtrips—12 hours straight—they are just as delish at the end of the trip as they were in the beginning. Try them cold, or easily re-heat in the oven at a low temp, or in a skillet over medium heat. Top (or roll up with) with fresh berries, Homemade Date Puree and/or spread with unrefined, virgin coconut oil for a snack filled with protein and beneficial fats. There are over 80 grams of plant-protein power in each batch—about 5 grams per pancake. Plant power!
Makes: 16-18 medium pancakes
Large griddle, skillet or frying pan
Large glass bowl
*If you don’t have a blender, no worries, just use a whisk, or fork, and some serious elbow grease to mix. If you do have a blender, try pouring mixed/folded batter back into the blender to help you pour the perfect pancakes into the griddle.
Try to buy everything organic. Here’s why.
1 1/2 cup gluten-free oat flour
1/4 tsp aluminum-free baking soda
1/2 tsp aluminum-free baking powder
2 tbsp sucanat
1/2 tsp ground cinnamon
1/4 tsp fine ground sea salt
1 1/2 cups pure water
1/2 cup creamy almond butter
2 tsp vanilla extract
2 tsp fresh lemon juice
1/2 cup chopped almonds (toast them in a skillet or in the oven for extra flavor)
3 tbsp hemp seeds
1 tbsp chia seed
Cold-pressed virgin coconut oil for pan
Let’s get started.
If you like, toast almonds before folding in for extra flavor. Roughly chop and set aside.
In a large glass bowl, mix dry ingredients. In the blender, mix wet ingredients until smooth—you’re basically making a fresh, tasty almond milk. Now mix the wet and dry ingredients together thoroughly. Fold in almonds, hemp and chia seeds.
Warm a griddle to medium and coat with a little coconut oil. Pour batter the size you want into griddle pancakes. Cook until the top and sides start to dry out.
Then flip and cook for a few more minutes. Repeat until you use up all your batter. Enjoy!
Store in an airtight glass container in the fridge.
Adaptations & Tips:
1. For those of you who are time-pressed, put all ingredients in the blender and mix until smooth. You won’t have the crunch-factor, but you will have all the nutrition.
2. Fold blueberries and/or blackberries into the batter before cooking.
3. Chia seeds plumpen the longer they stand in liquid (usually by the last few pours into the griddle), so if your batter starts to thicken too much, just add some pure water 1 tbsp at a time until you reach the consistency you want.
4. Think outside of the box, use these pancakes to make little sandwiches! For a savory sandwich, fill with sprouts, Cashew Cheese Spread or Lemon and Roasted Garlic Aioli and grilled portobello or Mushroom Walnut Pate. For a sweet sandwich, layer up pancakes with mashed fresh berries, or spread with Raw Blueberry Jam. Make a batch of Cashew Cheese Spread without garlic (or rejuvelac) but add 2-3 pitted Medjool dates. And maybe a 1/4-1/2 tsp apple cider vinegar—it will taste like cream cheese.
5. Fold some vegan chocolate chips into the batter… oh my.
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