These pancakes are a lifesaver for the new or expecting mama, filled with healthy and filling ingredients. They freeze well and microwave in a pinch. They are an adaptation from one of my favorite cookbooks. I like to make these dairy free, refined sugar free, and gluten free, but you don’t have to. If you want to make them vegan, soak 2 tbsp of flax seeds in warm water and sub for the eggs. Original recipe adapted from @lallimusic “Where Cooking Begins - Cosmo’s Power Pancakes” and adjusted for my post-partum dietary prefs. I usually make a double batch and freeze them so they can be microwaved individually for a quick breakfast. Bonus - everyone in the family loves them!
Makes 12:
1.5 cups nut milk (or full fat coconut milk) plus more to create desired consistency
1/3 cup chia seeds
3/4 cup GF flour
3/4 cup oat flour (great for milk production - I grind gluten free rolled oats in the blender)
1/3 cup rolled oats
2 tbsp flaxseed meal
3 tbsp maple syrup
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs whisked
2 tbsp melted coconut oil plus more for pan
miyokos vegan butter and maple syrup for serving
DIRECTIONS
Mix chia and nut milk in a bowl, stir to combine and let sit so chia can gel.
Meanwhile whisk flours, oats, flaxseed, baking powder and soda, and salt.
Add chia mix, whisked eggs, melted coconut oil and maple syrup to the dry mixture. Stir to combine. Add more nut milk or water to thin if it’s too thick - I usually have to do this. Don’t over mix it. Spoon into a well greased and heated griddle (I like a lot of coconut oil for crispy edges). Serve with butter & maple syrup.
If freezing, let them cool completely before storing flat in freezer bag, using parchment paper to separate between layers.