Dec 08, 2013

Goji Chia Pancakes

Happy Sunday! I got a bee in my bonnet this morning. I wanted pancakes. But I also wanted nutrients. So I’m thinking… what is one of the most nutrient-dense foods on the planet?  Chia seeds, of course! What else? Goji berries!

Chia seeds have 600% more Omega-3 than salmon, 500% more calcium
than cow’s milk and 200% more iron than spinach! Goji berries are one
of the highest sources of antioxidants on the planet.
Alright, these are in-your-face, nutrient-dense pancakes. They’re not for sissies. They’re not light and fluffy. But they’re not pasty, dry or hard either. When you bite into one, you know you’re eating something substantial. You get some crunch from the goji berry seeds and the chia seeds. It’s hard to explain the texture because I’ve never had anything like it but we all gobbled them up lickity split and wanted more.Be forewarned… don’t serve these to someone who is used to traditional Standard American Diet pancakes. You know, the ones that are super light and melt in your mouth and after you’re done, you feel like there’s a lead weight in your gut but oddly you’re still hungry? No. These don’t make you feel heavy at all. They’re easy to digest and give you energy that lasts. And did I mention? They’re yummy!

Ingredients:

~ dry

  • 2 cups all purpose, gluten-free flour (I used Bob’s Red Mill)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 TBS chia seeds

~ wet

  • 1 cup unsweetened non-dairy milk (I used soy) + ½ cup goji berries
  • ½ cup coconut milk (I used Thai Kitchen brand)
  • 2 TBS pure maple syrup
  • 1 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
NOTE: You could omit the coconut milk and replace it with the same amount of whatever other non-dairy milk you are using but the result would be a firmer, denser pancake. The fat in the coconut milk softens the batter up a bit without having to use oil.
 
 Directions:
  1. Soak the goji berries in the soy milk until soft (about one hour). You may want to soak them in the fridge overnight to save time.
  2. Combine all dry ingredients and mix well.
  3. Shake the coconut milk well before opening the can to emulsify.
  4. Combine the milk and gojis with the remaining wet ingredients.
  5. Add the wet ingredients to the dry and stir well to combine. Let the batter sit for 10 minutes. It will plump up a bit and get thicker from the chia seeds. If it gets too thick, add a bit more milk. The batter will be thick but should still spread a bit on the griddle.
  6. Get a non-stick skillet hot over medium heat. Use a spray vegetable oil if needed to prevent sticking.
  7. Stir the batter again and drop by ¼ cups onto the skillet, using an ice cream/muffin scoop to save time and mess.
  8. Cook until there are some broken bubbles on top of each pancake.
  9. Flip and cook only about one minute more at the most, until there’s a little color on the bottom.
  10. Serve with maple syrup, nut butter or whatever floats your pancake boat. 
 Makes 20 pancakes. Enjoy! 

Healthy trails,

 

6 responses to “Goji Chia Pancakes”

  1. Patty says:

    Yum! Just what we need today…except I don't have gluten-free flour. Do you think that whole wheat pastry flour would work? Thanks for all of your GREAT and healthy recipes.

  2. Helyn says:

    Morning Patty! Yes, ww pastry flour should work! The consistency may turn out a little differently. Let me know the outcome please :))

  3. Anonymous says:

    Hi Helyn!

    I just made these pancakes this morning and they turned out perfect and tasted divine! Mine looked a tad different from yours because my chia seeds are black. This recipe is definitely a keeper.

    Thank you,
    Jeanne

  4. Helyn says:

    Excellent, Jeanne! Thanks for letting me know! :))

  5. Patty says:

    We made this with the ww pastry flour and it was great! Topped it with pumpkin seeds and a few more soaked gojis with a wee bit of maple syrup — really pretty!

  6. Helyn says:

    Yay! So glad you enjoyed them. Thanks for letting me know, Patty!

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