I decided to come up with a fun batch this past weekend. I usually make a batch of pancakes that is very simple with just some whole grain flour (like spelt or oats) a banana, some rice milk and a few other things. They are yummy, but not as yummy as this batch.
This weekend I decided to take things a little outside of the Aunt Jamima pancake box (which I don’t think I have ever used in my life) and make some super powered protein pancakes.
Most people don’t think of pancakes as a source of protein. Well that all depends on what you put into it. I have been on this Sun Warrior kick lately (for over a year) since it is my favourite protein powder to use. Along with some high fiber gluten free flours, these pancakes are good for at least a serving or two of your plant based protein for the day. I also added a whole bunch of super foods like mesquite, chia, coconut sugar and then topped them with fresh berries and a homemade cashew cream and date syrup. If this isn’t the perfect way enjoy a meal, then I don’t know what is. They were dense, hearty and had the most unique flavour. You should try them!
There are a whole bunch of ingredients in these pancakes, some of which may be new to you. If you can try to get a hold of some of them at your local health food store for a change.
Mesquite Power Pancakes
½ cup Teff Flour (gluten free, high in protein)
½ cup Buckwheat Flour (gluten free, full of fiber)
½ cup Rolled Oats
1 cup almond or rice milk with 1 tsp apple cider vinegar (makes vegan buttermilk)
1 tablespoon mesquite powder (gives pancakes a malty sweet taste(
1 tablespoon chia powder or ground flax (binds it all together – acts as one egg)
2 tablespoons Sun Warrior Protein (totally optional – but gives them a boost)
1 tablespoon coconut sugar (natural low glycemic sweetener) buy some here!
1 teaspoon cinnamon (balances blood sugar)
1/4 teaspoon sea salt
½ cup fresh blueberries (antioxidants)
1 tablespoon coconut oil (energy)
1 tablespoon date syrup or maple syrup (natural sweetness, and PURE fun!)
2 large tablespoon of cashew cream (cashews, almond butter, rice syrup and cinnamon all blended up!)
– mix the dry ingredients
– mix the wet ingredients
– combine the wet ingredients into the dry ingredients, mix and let sit for 5 minutes
– warm a hot skillet or pan with some coconut oil
– drop batter onto pan by the ¼ cup full (or bigger) and allow to warm until bubbles come through or one side has browned, flip over (approx 2 minutes per pancake)
