- 1 cup almond flour
- 1 cup oat flour (easy to make yourself by using a coffee grinder with steel cut oats)
- 1 cup (Trader Joe’s) bourbon vanilla baking mix OR 1 cup coconut flakes or coconut flour. Both the vanilla baking mix and the coconut impart unique and delicious flavor. Nice to have the flourless option if you are trying to cut wheat out of your diet.
- 3 tbsp. of chia seed powder (I like Sunfood’s organic chia seed powder)
- 1 tbsp maca (Optional) *I don’t eat maca in summer
- 2 scoops of Growing Naturals Vanilla Blast Pea Protein (or 2.5 scoops of Growing Naturals Strawberry Burst Rice Protein)
- 1 tsp cinnamon
- Dash of sea salt
Mix dry ingredients first and then fold in your liquids: 1 cup coconut or almond milk 1 cup water. The consistency after incorporating the liquids should be such that the batter will fall off a spoon easily. The chia seeds soak up so much liquid that if it seems too thin, just let it sit for a minute and the mix will thicken up.
I cook my pancakes 2 different ways depending on time and clean up motivations. The stove top should yield 12-15 pancakes. I then make a berry compote to top my pancakes with. Simply pour frozen berries into a pan, along with dash of sea salt and 8 drops of Sweet Leaf Vanilla Crème stevia. Simmer on medium heat for 5 minutes, crushing the berries with a fork when then soften up. Let the compote rest and the pectin from the berries will help it thicken into a syrup. (Use a non-stick spray for the oven method or stove top)
Or you can spread the mix out in a rectangular baking pan and bake for 35-40 minutes at 400 degrees. With the oven method, I simply incorporate berries into the batter before I spread it into the pan. Much easier to bake berries inside than fry berry filled pancakes on the stove. Bon Appetit!
Recipe courtesy of Russ Marchewka