Single-Serve Pancakes

Single-Serve Pancakes

 

 Ingredients

·         6 tablespoons (75 ml) allowed milk of choice (unsweetened almond, hemp, flax, etc.)

·         1 teaspoon (5 ml) raw apple cider vinegar

·         5 to 10 drops plain or vanilla pure liquid stevia, or to taste

·         1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter

·         1 tablespoon (15 ml) whole chia seeds

·         1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth

·         1 tablespoon (15 ml) uncooked whole buckwheat

·         1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)

·         1 tablespoon (15 ml) coconut flour

·         1/4 teaspoon (1 ml) baking powder

·         Pinch of fine sea salt

·         Coconut oil, for pan (optional)

Instructions

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

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

3.      Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). 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. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months