Single serve pancakes

Single serve pancakes

Ingredients

·         6 tbsp unsweetened milk (almond, coconut, hemp, flax)

·         1 tsp apple cider vinegar raw

·         5-10 drops stevia plain or vanilla, liquid

·         1 tbsp almond butter (smooth) or unsweeted sunflower seed butter

·         1 tbsp chia seeds

·         1 tbsp buckwheat seeds, raw

·         1 tbsp quinoa raw, or millet or amaranth

·         1 tbsp hemp seeds raw

·         1 tbsp coconut flour

·         1/4 tsp baking powder

·         1 pinch sea salt fine (omit for low-sodium diet)

Servings: servings

Units:

Instructions

1.      In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.

2.      In a [clean and dry] coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder.

3.      Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.

4.      Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick).

5.      Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/4 inch (6 mm) thick. [Note, I used a scoop and ended up with 3 pancakes. I could not get them as thin as directed, as they stuck to everything, so I ended up cooking them for 5 minutes per side.]

6.      Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately.

Recipe Notes

Per serving (entire recipe, no toppings):

·         317 calories

·         17 g fat

·         2 g saturated fat

·         6 g monounsaturated fat

·         6 g polyunsaturated fat

·         0 g trans fat

·         0 g cholesterol

·         865 mg sodium (725 mg with sea salt omitted)

·         1376 mg potassium

·         29 g carbohydrate

·         12 g fiber

·         2 g sugars

·         14 g protein

·         8 Weight Watchers Points Plus

Calculated with unsweetened almond milk, unsalted almond butter, and quinoa. Use sodium-free baking powder to reduce sodium more.

May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.