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.
- 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
- 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
- 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.
- Combine all dry ingredients and mix well.
- Shake the coconut milk well before opening the can to emulsify.
- Combine the milk and gojis with the remaining wet ingredients.
- 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.
- Get a non-stick skillet hot over medium heat. Use a spray vegetable oil if needed to prevent sticking.
- Stir the batter again and drop by ¼ cups onto the skillet, using an ice cream/muffin scoop to save time and mess.
- Cook until there are some broken bubbles on top of each pancake.
- Flip and cook only about one minute more at the most, until there’s a little color on the bottom.
- Serve with maple syrup, nut butter or whatever floats your pancake boat.