Thursday, June 19, 2014

Everything but the Kitchen Sink Pancakes

If you can eat gluten and dairy, these pancakes have added nutritive benefits in its ingredients. Come learn more! 

This recipe is packed with nutrient dense ingredients which includes many organic components like whole wheat, buttermilk, cacao, flax, and chia. I published a version of these pancakes before and have been making them throughout the last year but some things get well, boring, and you've got to jazz them up! 

Makes 6- 3" diameter pancakes. You may need to double or triple the recipe as needed. 

2 eggs
1/4 cup coconut oil (melted, if necessary, and cooled slightly)
1/4 cup coconut sugar
1 tsp vanilla
1 tsp cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup organic whole wheat pastry flour 
1/4 cup ground flax seed
3 tbs cacao powder (optional)
1/2 cup buttermilk (see how-to in step 1 below) + 1 tbs lemon juice
2 tbs soaked chia seeds + 2 tbs of water (or you could use chia powder)

1. In a small bowl, fill cow's milk to the 1/2 cup line and squeeze in 1 tbs of lemon juice. Let sit. (If you don't have any lemons, you can use 1 tbs distilled white vinegar.)

2. In another small bowl, add 2 tbs of chia seeds with 2 tbs of water. Let sit. You'll add this in at the end. 

3. Beat 2 eggs in a medium sized bowl. Add the melted (and cooled slightly) coconut oil (or the oil could harden (with cold eggs) but if the oil is too hot then it could cook the eggs a bit!), coconut sugar, vanilla, cinnamon, baking powder and baking soda. Mix until combined.

4. Add flour, ground flax, and optional cacao powder. Mix. The batter will be very thick and lumpy. 

5. Your buttermilk should be ready. Give it a good stir then add it to the mixture. Stir until well combined. 

6. Add soaked chia seeds (the seeds with its water (if any remains)) to the mixture and stir until well combined. If you use chia powder, add it in with the flour mixture (step 3).

7. In a skillet, melt some butter. Cook pancakes on medium-low heat. When you spoon the mixture in, give the skillet a gentle shake side to side once or twice to spread the mixture evenly. As always, when bubbles appear, it means it's time to flip. Once you flip the pancake, don't press down on it immediately. Allow a few moments to go by then give it a gentle press. The pancakes need about 2 minutes on each side to cook or you'll end up with wet middles. Eww and who wants that?! =)

8. Top with maple syrup, crushed almonds, or fruit. You can thin the batter out by using more buttermilk or water and make crepes. 

Choose, eat, and live well! =)


  1. These sound, and look, wonderful and over the top healthy! I am pinning this recipe, thanks for it!

    1. Thanks Amanda! Tell me, when was the last time you went over the top in the kitchen? Did the recipe turn out well? =)