Mother's Day Pancake Recipe
Mother’s Day Melt in Your Mouth Pancakes
Makes 6-8 pancakes; Ready in 10 minutes
1 ½ cups almond flour
1 cup water (or nutmilk of your choice)
¼ teaspoon cinnamon (try using “true” ceylon cinnamon)
¼ teaspoon nutmeg
¾ teaspoon vanilla
¼ cup chocolate chips**
1 tablespoon olive or coconut oil
2 teaspoons flaxseeds (optional)
Extras: cut up fruit such as raspberries, strawberries (rich in fibre) and add a dollop of yoghurt
Mix all ingredients together (except chocolate chips) using an immersion blender or a hand mixer, until there are no lumps and the liquid batter becomes creamy and pourable.
Fold in chocolate chips into mixture.
Warm the oil in a small skillet on medium heat and drop a half soup ladle full into the centre of the pan – adjust the amount of liquid - if pancakes appear too thick, add a little more milk to mixture. Adjust size of pancake as you need.
Cook pancake about 2-3 minutes until the batter begins to bubble.
Flip the pancake and cook for another 2 minutes until brown and the middle is cooked through.
Repeat until batter is finished.
Add maple syrup and fruit and extras as desired, sprinkle with cinnamon.
*If you want to make it egg free – try the vegan egg combo: To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. This will add fibre and density to the pancake as well. OR add ½ a mashed banana.
**The amount of chocolate chips can be adjusted to the desired taste. For the vegan option, avoid milk chocolate chips.
These pancakes are healthier than regular pancakes because there is more fibre (especially if flax seeds and berries are used) with good oils (olive or coconut oil) and blood sugar balancing with cinnamon and nutmeg choices plus mineral-rich maple syrup and non-inflammatory nutmilk choices