Plant-Power Pancakes

Makes4 servings
Prep Time5 minutes
Cook Time25 minutes

Ingredients
Directions

Ingredients

1 cup spelt flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 1/4 cups nondairy milk
3 tbs. chia seeds
1 tsp. apple-cider vinegar
1/4 cup maple syrup
1 tsp. vanilla extract
2 tbs. pumpkin seeds
Avocado oil for the griddle

Directions

STEP 1

In a large bowl, whisk the flours, baking powder, baking soda, and salt.

STEP 2

In a medium bowl, whisk the milk, chia seeds, and vinegar until combined, and let stand for five minutes to thicken. Stir in the maple syrup and vanilla extract, then stir the wet ingredients into the dry ingredients until combined.

STEP 3

Preheat a griddle to 400 degrees F, or put a cast-iron pan on medium heat. When hot, brush with oil and measure 1/4-cup portions of batter onto the griddle, leaving 2 inches between them. Sprinkle a scant teaspoon of pumpkin seeds on each cake as soon as it stops spreading.

STEP 4

Cook for about four minutes, until the cakes are covered in bubbles and firm around the edges. Flip and cook about three minutes longer, or until cooked through.

STEP 5

Transfer to the plate to keep warm as you finish the cakes.

Nutritional information

More like this

Buckwheat Cacao Pancakes With Raspberry Compote

This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients.

By Drew Ramsey, MD

Breakfast

Whey Protein Pancakes

These protein pancakes — made with rolled oats, protein powder, egg whites, and mashed banana — are great topped with coconut butter and fresh blueberries.

By Robin Asbell

Breakfast