Tag Archives: pancakes

I hope to update this with better pictures because it tastes so much better than it looks!  This is my first foray into incorporating more protein into my diet, since I’ve been working out more, and I wanted ways to include it, other than by throwing protein powder into green smoothies, so here we go!  This is delicious and I can easily eat half the batch in one sitting – it makes about 8 pancakes, total.  AND it’s gluten free!  I learned that it’s easier to flip the pancakes if you make smaller pancakes.  So try this super easy recipe for breakfast (or any other time)!

Ingredients:

• 1 tbsp flax seeds + 3 tbsp warm water *
• 3/4 cup raw hazelnuts (or other nuts of choice) + 1 1/2 cups water
• 1 1/2 cups gluten free oats, ground into flour
• 1 scoop vegan protein powder (click here for the one I used)
• 1 tbsp baking powder
• 1 tbsp ground cinnamon
• 1/2 tsp sea salt
• 1 1/2 tbsp vanilla extract
• 2-3 tbsp maple syrup
• 1 tbsp melted coconut oil, plus more for greasing the pan **

1. Grind flax seeds and combined with water to create a flax egg.  This works best when the flax is freshly ground.
2. Blend hazelnuts and water, then strain through a nut milk bag or cheesecloth to create nut milk.  It should make about 1 3/4 cup of milk.  Set aside.
3. Whisk together oat flour, protein powder, baking powder, cinnamon, and sea salt.
4. Add flax egg, nut milk, vanilla extract, maple syrup, and 1 tbsp oil, and stir to combine.
5. Grease the pan with a little oil and pour some batter into the pan (probably a few tablespoons), cooking it on each side for a few minutes on medium-low heat.  The pancake should be ready to flip when the bubbles stop or decrease significantly.
6. Serve with your favorite toppings.

* This is what will bind the batter.

** Coconut oil has a melting point of only 76º, so it doesn’t take much to melt.  I suggest putting the oil in a container, holding it over a container of steaming water until the oil melts.

Oh My Deliciousness!!  This is so amazing, you’d have a hard time believing it’s whole and nutritious!  Gently cooked vegan, gluten free pancake cinnamon rolls – now you can have your guilty pleasure breakfast food without the guilt!  I LOVE it when food not only bursts with flavor in your mouth BUT your body also gets to reap the benefits of the nutrients.  I didn’t bother cleaning my blender between uses, aside from a quick rinse.  For those of you who are against using raw honey, you can replace it with maple syrup but the taste will be significantly different.

Ingredients to be done first:

• 3/4 cup raw almonds, soaked at least 1 hour (preferably overnight)
• 1 1/2 cup filtered water

Batter Ingredients:

• 1 cup rolled oats (or oat flour)
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 2 small ripe bananas
• 2 tsp maple syrup
• 1/2 tbsp coconut oil, melted
• 1 tsp vanilla extract

Filling Ingredients:

• 1/2 cup raisins
• 3 tbsp raw honey (I use the solid kind, so if you prefer the liquid kind, I do not know how runny the result will be)
• 2 tsp cinnamon
• pinch sea salt

Icing Ingredients:

• 2 tbsp raw coconut butter
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup

Directions:

1. Drain almonds and blend with water.  Strain through a nut milk bag and set aside liquid.  This is your almond milk.
2. Preheat oven to 225º and heat a little coconut oil on a large pan on low heat.
3. Grind oats, then add baking powder, sea salt, cinnamon and nutmeg and blend.  Set aside.
4. Add remaining batter ingredients plus 1/2 cup of the almond milk to blender or food processor and blend.
5. Add dry ingredients to wet ingredients in blender and blend.
6. Pour half the batter onto the pan and cook it on medium low until bubbles start popping and the bottom of the batter becomes light to medium brown in color.  You want to spread out the pancake wide and fairly thin.
7. Flip batter and cook on the other side for a few minutes, leaving it mostly undercooked.
8. Repeat with the rest of the batter, making 2 large pancakes.
9. Meanwhile, blend the filling ingredients until it is fairly smooth.
10. Spread the filling mixture evenly onto both pancakes, stopping about half an inch from the edges.
11. Roll the pancakes and cut the roll about 2″ apart, making 2″ high cinnamon rolls.
12. Place the rolls back onto the pan and put the pan into the oven for about 10 minutes.
13. While that is cooking, melt coconut butter.  An easy way to do this is to place coconut butter in a shallow cup or bowl, and place the cup or bowl inside a larger bowl filled with very hot water.  If you stir constantly, the coconut butter should melt within a couple minutes.
14. Blend melted coconut butter with the remainder of the ingredients and 1.5-2 tbsp of the almond milk.  If you have any leftover almond milk and feel uneasy about throwing it out, add a little bit of vanilla extract and maple syrup and enjoy a small beverage!
15. Once the rolls are done baking, remove and drizzle icing over the rolls for some soft, gooey deliciousness!