It feels like it’s been a year since I last posted a video.
Oh wait – it has!
A lot of things have happened in the past year. Find out more about it in the video, but the gist? I got slammed (in a good way) with launching my vegan gluten free desserts at the Malibu Farmer’s Market, and then launching a meal delivery service.
And then, disaster struck when the Woolsey Fire swept through my town of Point Dume in Malibu. Thankfully my house was spared, but I cannot say the same for 600 homes within a few miles from me. Yes, you read that right: 600 + homes, actually. We are still emerging from the ashes, and have relocated from Malibu. But we are well and thriving! And we have baby #2 due any day now!
ANYWAY – I’m BACK, friends! I’m back. Until I give birth next month. Then I may be out again for a bit, haha.
I have been dying to share this recipe for protein seed pancakes with you for a long, long time (like over a year). I was inspired by my favorite pancakes at one of my local favorite vegan gluten free eateries, Joi Cafe. They make these unbelievably delicious seed pancakes – and they are the only pancakes I can get Madison to eat!
Naturally, as I always do, I had to figure out how to make my own version. This recipe is what I have come up with, and they are a close match to the original inspiration! They are healthy, packed with protein, iron, and other nutrients, and you can feel really good about feeding them to your family – toddlers included! Mine (Madison, who you’ll see in the video) is a big fan! Phew!
Here is what you need:
1/2 cup chia seeds
1/2 cup hemp seeds
1/4 cup gluten free rolled oats
1/4 cup tapioca flour
2/3 cup coconut or other non dairy milk
1 tbsp maple syrup (optional)
1. Make your date/coconut milk by combining 2 dates and 2/3 cup coconut milk in a blender. Blend for about a minute. It won’t be completely smooth, but it’s all good. There is no need to strain it! Set aside.
2. Prep your seed mixture by combining all the seeds, oats and flour in a food process. Pulse until the seeds are broken down, about 1 minute. Place the seed mixture in a bowl. Add in your coconut/date milk and maple syrup. Stir until just combined.
3. Heat up a griddle and cook your pancakes on medium low heat. Once browned on one side, flip over and brown on the other side.
4. Serve as you desire! My favorite is to sprinkle them with cinnamon, top them with sliced bananas, and put some maple syrup on the side for dipping. Almond butter would also be a phenomenal addition!
Enjoy and thanks for watching!
Looking for more inspiration?
Get a copy of my debut cookbook at bit.ly/AccidentalPaleo
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And of course, at www.delectableyou.com
Original of the video here