Super Powered Protein Pancakes

It’s not very often, but on a given weekend morning all I want to do is make pancakes. I nice hearty batch of pancakes that is filling enough to cover two meals – both breakfast and lunch.

I decided to come up with a fun batch this past weekend. I usually make a batch of pancakes that is very simple with just some whole grain flour (like spelt or oats) a banana, some rice milk and a few other things. They are yummy, but not as yummy as this batch.

This weekend I decided to take things a little outside of the Aunt Jamima pancake box (which I don’t think I have ever used in my life) and make some super powered protein pancakes.

Most people don’t think of pancakes as a source of protein. Well that all depends on what you put into it. I have been on this Sun Warrior kick lately (for over a year) since it is my favourite protein powder to use.  Along with some high fiber gluten free flours, these pancakes are good for at least a serving or two of your plant based protein for the day. I also added a whole bunch of super foods like mesquite, chia, coconut sugar and then topped them with fresh berries and a homemade cashew cream and date syrup. If this isn’t the perfect way enjoy a meal, then I don’t know what is. They were dense, hearty and had the most unique flavour. You should try them!

There are a whole bunch of ingredients in these pancakes, some of which may be new to you. If you can try to get a hold of some of them at your local health food store for a change.

Mesquite Power Pancakes

½ cup Teff Flour (gluten free, high in protein)

½ cup Buckwheat Flour (gluten free, full of fiber)

½ cup Rolled Oats

1 cup almond or rice milk with 1 tsp apple cider vinegar (makes vegan buttermilk)

1 tablespoon mesquite powder (gives pancakes a malty sweet taste(

1 tablespoon chia powder or ground flax (binds it all together – acts as one egg)

2 tablespoons Sun Warrior Protein (totally optional – but gives them a boost)

1 tablespoon coconut sugar (natural low glycemic sweetener) buy some here!

1 teaspoon cinnamon (balances blood sugar)

1/4 teaspoon sea salt

½ cup fresh blueberries (antioxidants)

1 tablespoon coconut oil (energy)

1 tablespoon date syrup or maple syrup (natural sweetness, and PURE fun!)

2 large tablespoon of cashew cream (cashews, almond butter, rice syrup and cinnamon all blended up!)

-       mix the dry ingredients

-       mix the wet ingredients

-       combine the wet ingredients into the dry ingredients, mix and let sit for 5 minutes

-       warm a hot skillet or pan with some coconut oil

-       drop batter onto pan by the ¼ cup full (or bigger) and allow to warm until bubbles come through or one side has browned, flip over (approx 2 minutes per pancake)

The Most Important Meal

You all have heard it before and it still holds truth. Breakfast is the most important meal of the day! A coffee and a slice of toast just doesn’t cut it. It will not hold you over, and you are likely to be hungry within the hour and that is when you will grab something else sweet and fulfilling…sound familiar? So start your day off right. I know this may sound like a Kellogg’s commercial, but it is true – and Kellogg’s and cheerios are not even part of my advice.

If you get “the goods” in early and your body will be very happy. Even if you are the type of person that really  just isn’t that hungry in the morning, at the very least have a green juice or a glass of water with some lemon and a piece of fruit, and maybe even a handful of nuts. Other balanced breakfast for ones with more of an appetite may be a smoothie, bowl of oatmeal, granola with almond milk, slice of Ezekiel toast with almond butter, sheep’s yogurt and fruit or maybe some hearty oatmeal pancakes!

Whatever you choose to eat, make sure it it balanced and provides you with sufficient protein, complex carbohydrate, healthy fats and fiber. These nutrients will give you energy and keep you satisfied and make sure your metabolism is off to a healthy start. Just remember the more balanced the breakfast, the less likely you are to have cravings throughout the day (and more importantly at night!).

There are many ways to get these nutrients in your breakfast and not even focus strictly on one isolated nutrient. If you chose whole food ingredients and combine them wisely you will definitely be getting all the nutrients your body needs to get you going! Here are some tips.

Protein: organic egg omelet with avocado or goat cheese, almond butter + toast, quinoa porridge, hemp or sun-warrior protein powder in smoothie

Healthy fat: almond butter or avocado on your toast, coconut oil in your smoothie, nuts and seeds on sheep yogurt or oatmeal

Carbohydrate: high fiber-whole grain bread, whole grain cereal – cooked from the whole grain (quinoa, barley, oats, kamut, amaranth, millet), homemade granola or a breakfast muffin.

Use this as a guideline and don’t skip breakfast. You are not doing your body any good by starving your body of calories when it needs it the most! Make sure you have a enough time in the morning to eat something decent and not always have to grab breakfast on the go.

And for the mornings or weekends when you have more time, you may even want to indulge and make a little feast of breakfast goodness. Oatmeal pancakes are hearty and delicious, full of fiber, complex carbohydrate and great for the kids too!

If you are a breakfast eater and have some others fabulous breakfast ideas, please post a comment and share your morning goodness!

Oaty Banana Blueberry Pancakes

1 cup rolled oats

1/2 cup spelt flour

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

2 teaspoon baking powder

1 1/2 cups almond milk

1 ripe banana, mashed

1-2 tablespoon maple or coconut sugar

2 tablespoon ground sprouted flax, chia seeds

1 tablespoon applesauce

1 tablespoon coconut oil

1/2 cup fresh or frozen blueberries

1. Mix the oats, spelt flour, cinnamon, salt and baking powder in one bowl. Set aside.

2. Combine all the rest of the ingredients and allow to sit for a moment while you heat a skillet.

3. When the pan is hot, add your coconut oil.

4. Stir your pancake batter (add more water if necessary).

5. Pour a small amount of batter (about 3 inch in diameter) in the pan – you may be able to fit 2-3 circles in one pan.

6. Cook until bottom is brown and all sides are completely dry.

7. Serve with coconut flakes, fresh fruit, almond butter, apple butter or all natural fruit preserve. ENJOY!

8. Top with fresh banana and blueberries!