Friday, January 20, 2017

How to Make Superfood Pancakes (that don't taste like dirt)

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It's the new year, and chances are you've pinned a ton of "healthy" or "clean" recipes on your Pinterest boards and made some resolutions to eat better or fuel your body in a more wholesome manner. I've always found (and preached) that cooking my own meals has been a great way to learn about what goes into foods and what types of ingredients make my body feel ready to tackle a barre workout at Turn. For more healthy tips, click here and here

I always do this too - start the year with some crazy ambitious ideas about overhauling my whole outlook, diet, or lifestyle - but what I've discovered (I shared this with my email subscribers a few weeks ago) is that the only thing that will make a lasting difference is making the decision to do the little things differently. Whether that's trying one "clean" recipe, doing one workout class a week, or just taking the stairs at work, those tiny adjustments are going to pay off big time. 

Anyway, back to the subject at hand. I made these pancakes on my Instagram story a few weeks ago, and a whole bunch of people messaged me and asked for the recipe. They're really pretty good, and you could easily throw anything on top of them for a snack throughout the day. Maybe even freeze some pancakes ahead of time for meal prep? Just a thought.

Ingredients
  • 1 ripe banana
  • 2 eggs
  • ¼ C. coconut flour
  • 3 TBS milled flax seeds
  • 1 TSP cinnamon
  • 3 TBS Chia seeds
  • Almond milk
  • Coconut oil
  • Toppings of your choice

Instructions

  1. Several hours before preparing the pancakes, stir Chia seeds in almond milk and refrigerate.
  2. Mash ripe banana in small bowl. Mix in cinnamon.
  3. In a separate bowl, whisk two eggs
  4. Add eggs to bananas while mixing slowly to combine ingredients
  5. Slowly mix in milled flax seed, coconut flour, stir until combined. Batter may be a bit lumpy, which is fine.
  6. Melt about 1 TBS coconut oil on a hot pan
  7. Pour silver-dollar size pancakes on the greased pan over medium heat. Flip once side becomes golden brown. Remove from heat.
  8. Remove chia mixture from refrigerator - should be gelled together in a pudding-like texture. Use Chia pudding as topping for pancakes, plus honey and fruit or Greek yogurt - whatever you’d like.
  9. Enjoy!

If you try my recipe, comment below and let me know how they turned out - 
or even better, Instagram them and tag me - @thepdxbelle!

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