I don't often opt for pancakes for breakfast. Fluffy and comforting as they are, they're usually big white bland sponges that require a mega slathering of syrup (and in my case, peanut butter) in order to tickle the pleasure centres. After all, they're really just a vehicle for butter and syrup consumption, riiiiiight? The refined carb double whammy throws me into a sugar coma and sends me back to bed. For that reason, I usually reserve pancakes for bad weather weekends when I can roll around in a coffee-stained tank top and elastic waisted pants until 3 o'clock in the afternoon without feeling guilty.
This, friends, is not that kind of pancake recipe. When contrasted with an old-fashioned pancake recipe, this one has less fat, waaaay less sodium, no cholesterol, more fiber, less sugar, and a comparable amount of protein. They're sweet and moist on their own, making syrup an attractive addition rather than a necessity, and they actually make for a great afternoon snack. Throw a few in a baggie and take them on a hike for sustained energy, or make a double batch and keep some in the freezer for easy access.
Key ingredients that make these nutritionally sound are:
- flax - a good source of Omega 3's for vegetarians
- chia - nutritional power houses full of antioxidants, fiber, and fatty acids
- buckwheat flour - a high protein, gluten free, full flavour flour.
1 cup plant milk (almond / hemp / soy / etc)
1/2 cup water
2 T chia seeds
2 T flax seeds - ground
2 - 4 T agave nectar (depending on you sweetness preferences)
1 T high-heat oil (grape seed / coconut / canola)
1 cup buckwheat flour
2 tsp baking powder
1 T ginger powder
1/4 tsp salt
3/4 cup berries
- Combine wet ingredients and set aside. This will give the flax and chia time to "glop up" which will help bind and fluff the cakes.
- Whisk together dry ingredients.
- Add wet to dry and mix thoroughly - fold in berries.
- Cook like pancakes!
- Heat a skillet or griddle to med/high heat and lightly cover with high-heat oil.
- Spoon or pour batter in desired size onto hot griddle (3 inch diameter?)
- Cook until bubbly on top and then flip to finish it off.
- Serve 'em up as you like 'em, perhaps with a smoothie on the side?
Makes approximately 8 medium pancakes.
The nutrition "facts" below (who really knows?) are for one fourth of the recipe.