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| Large Pancake with Maple Syrup |
DESCRIPTION
This pancake recipe came about gradually over the course of several years. It can't be compared to fluffy white flour, buttermilk, or other restaurant-style flap jacks. The resultant pancakes are dense in fiber, enriched with protein, and packed with whole food nutrients. I stopped using any buttery spreads and limit the maple syrup to keep added fats and sugars reasonable; but those can be added or increased, respectively. I used to top with banana slices, but now choose to get my fruit elsewhere because these are so filling. Sunday mornings are my designated pancake-for-breakfast day. Yum, what a treat!
According to the Bob's Red Mill pancake mix package, one serving consists of 1/4 cup of the mix. That makes for one (rather slight) medium pancake, so I made this recipe into one large pancake to tide me over until a late lunch and light dinner.
INGREDIENTS (I use organic ingredients whenever possible. Only the pea protein and walnuts are not organic.)
- 1/2 cup Bob's Red Mill Organic 7-Grain Pancake Mix (nutritional info and where to purchase)
- 1/2 scoop pea protein powder (nutritional information)
- 1 teaspoon (or more!) Ceylon cinnamon (nutritional information)
- 1 to 2 shakes cloves, ground (health benefits)
- 1/2 cup unsweetened soy milk - plus whatever is needed later (health benefits)
- 1 tablespoon flax meal in 3 tablespoons warm water (health benefits)
- 1 tablespoon white chia seeds (health benefits)
- 1 teaspoon vanilla extract
- 1 ounce walnuts, chopped (health benefits)
- 2 tablespoons maple syrup
DIRECTIONS
- Preheat a non-stick skillet or griddle over medium-high heat. (Until water from a flick of your fingers sizzles and skips over the surface.)
- Add flax meal to warm water and set aside.
- Combine and mix the first four ingredients into a deep container (Preferably with a curved spout.)
- Add soy milk and mix (I prefer using a fork to mix against the side) only until blended.
- Add the flax meal water and stir only to mix.
- Add the chia seeds and stir only to mix.
- Add the vanilla and stir only to mix.
- Add the walnuts and stir only to mix.
- Add soy milk by tiny increments and lightly mix only if needed to make it pourable into round shape.
- Lightly spray the skillet/griddle with oil.
- Pour into one large or two medium pancakes.
- Flip only when there are tiny bubbles evenly distributed over the surface of the pancake(s).
- Flip and continue cooking for about 2 to 3 minutes or when lightly browned.
- Score the top of the pancake with about 5 lines to allow maple syrup to reach the inside of the pancake.
This recipe may be doubled, tripled, etc.
The nutrition information below is approximated to account for this as a meal for one. (Of course, changing any of the ingredients will affect the following nutritional values.)
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