Can you believe that pancakes can be that healthy? It’s completely vegan, gluten-free and sugar-free. You can definitely surprise your friends or family with this super photogenic and appealing pancake stack or have it on your own to pick you up 🙂
Ingredients:
Cacao Pancakes
1/2 cup chickpea flour
1 tbsp cacao powder
1/2 sachet of Four Sigmatic reishi (optional)
1/4 tsp baking soda
1 tsp agave
1 flax egg (1 tbsp ground flaxseed mixed with 3 Tbsps warm water)
1/2 cup almond milk
Wheatgrass Pancakes
1/2 cup chickpea flour
1 tsp ground cinnamon
1 tbsp Organic Burst maca powder
1 tsp Organic Burst Wheatgrass powder
1/4 tsp baking soda
1 flax egg
1 tsp vanilla extract
1/2 cup almond milk
Chia Jam
1 cup of any berries (I used blackberries)
4 tbsp chia seeds
coconut oil for cooking
Directions:
Chia Jam
1. Blend the cup of blackberries in a blender until smooth.
2. Stir in the chia seeds and let it sit for at least 10 minutes until it thickens.
Pancakes
1. Prepare 2 flax eggs separately by combining 1 tablespoon of grounded flaxseeds in a small bowl with 3 tablespoons of warm water and mix well. Set aside for 10 minutes.
2. Combine the dry ingredients in a mixing bowl.
3. Add the almond milk, vanilla, sweetener and flax eggs to the dry mixture.
4. Preheat a non-stick pan on medium heat. Add a little bit of coconut oil to the pan.
5. Add about a 1/4 cup of batter to the pan. Cook for a about the 1 minute on one side, flip and cook for one more minute on the other side.
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