These are easy to make and great-tasting fluffy pancakes. The chia and hemp gives a protein boost. We like to add in different things each time. Sometimes blueberries (¾ cup or so), Brazil nuts (chopped fine), or other berries. Note: Just four (4) Brazil nuts contain your RDA of selenium.
Prep time: 5 minutes Cook time: 8 minutes each batch Makes: 10 pancakes
3 large pastured eggs
1 cup almond, cashew or coconut milk
1 Tablespoon organic raw honey
1 Tablespoon lemon juice
1 teaspoon organic vanilla extract
½ cup coconut flour
½ cup tapioca flour
2 Tablespoons organic raw hemp seed
1 Tablespoon organic chia seed
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea or Himalayan salt
Coconut oil for frying
In a large bowl, whisk together the eggs and milk. Add honey, lemon juice and vanilla. Whisk until well blended.
In a separate bowl, mix together the coconut flour, tapioca flour, hemp seed, chia seed, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the egg mixture. Mix well. Gently stir in blueberries, if using.
Heat griddle to 300 and melt coconut oil. Once melted, use ¼ measure for each pancake and slowly pour onto hot griddle, carefully making sure the sides of each pancake do not touch each other.
After about 4-5 minutes, when batter is set, flip pancakes over and finish cooking for another 4 minutes. Remove from griddle and re-grease griddle with more coconut oil and repeat the process with the batter.
Serve with grass-fed butter and real maple syrup (we prefer the dark amber or grade B). Pour more berries on top if desired. Yum!
We like serving these with grass-fed beef bacon. Perfect! We get ours here.