This recipe was created out of true laziness one morning when I craved pancakes and quickly realized I had no flour of any kind in my kitchen.
Oh, yes, I could have walked all of three minutes to the store around the block to buy some, but… then you wouldn’t be reading this. It was all part of the plan!
Some quick FYIs before we get to the deets:
1. While sturdy, these pancakes have a more delicate texture than conventional ones.
2. Some of the ingredients (i.e.: xanthan gum, unsweetened shredded coconut) are only available at health food stores (or Whole Foods). They are not expensive, though, and all you need is one short trip to buy them all.
3. The inclusion of whey or hemp protein (as optional ingredients) is for individuals looking for a more substantial meal, as is the inclusion of extra nuts and seeds. I like to have these pancakes for brunch, so I like making them in a way that keeps me satisfied for several hours.
4. A large majority of the saturated fats in this recipe come from coconut products, which are significantly less damaging than other saturated fats. You are welcome to use other plant oils if you would like, though coconut oil is my favorite for this recipe.
5. For optimal flavors, these pancakes should be generously topped with blueberries, strawberries, and banana slices.
Yields: 2 large pancakes
2 Tablespoons ground flax
5 Tablespoons water OR milk of choice (ie: dairy, almond, soy, etc.)
1 cup quick-cooking oats
1.5 teaspoons double-acting baking powder (if aluminum-free, even better)
1 teaspoon xanthan gum (can buy this at any health food store)
1 Tablespoon vanilla extract
1/2 teaspoon ground cinnamon
2 scoops protein powder of choice (optional; if including, I highly recommend unsweetened, but flavored, whey or hemp)
1/4 cup chopped nuts of choice OR 1/4 cup seeds (i.e.: chia, hemp) (optional)
2 Tablespoons unsweetened shredded coconut
1/2 cup unsweetened applesauce
2 teaspoons coconut oil
In a small bowl combine the ground flax and liquid. Allow to rest for five minutes.
In large bowl, combine oats, baking powder, xanthan gum, vanilla, cinnamon, protein powder, nuts/seeds, and shredded coconut.
Add applesauce and coconut oil to ground flax mixture. Stir briefly.
Add contents of small bowl to large bowl. Fold wet ingredients into dry ones.
On stovetop, heat griddle at medium heat until surface is hot.
Add 1 Tablespoon of coconut oil or vegan butter or conventional butter. Use paper towel or spatula to spread evenly on surface.
Pour batter onto griddle and form two pancakes.
Cook pancakes until top surface begins to bubble. Flip, cook for another 2 or 3 minutes.
NUTRITION INFORMATION (per pancake, made with whey protein, chopped pecans, and using water for flax mixture):
7.5 grams saturated fat
360 milligrams sodium
8 grams fiber
24 grams protein
Excellent Source of: Alpha-Linolenic omega-3 fatty acids, iron, magnesium, manganese, phosphorus, selenium, thiamin
Good Source of: Folate, vitamin B6, vitamin C, zinc