Pancakes are a real comfort food for me but not something I indulge in very often. If you are trying to avoid grains or flours, gluten free or following a keto style eating plan these are for you!
These lovely little bites are nutrient dense, softer in texture than your traditional pancake but equally as delicious. The pancakes themselves are not sweet, (but feel free to add in a tablespoon or two of dry sweetener if you wish). I choose to add the sweet components to the top; maple syrup, blueberry sauce and berries! Yum – leftovers make a great snack with a warm cup of tea.
Seedy Silver Dollar Pancakes
Ingredients
- 1/2 cup pumpkin seeds, raw
- 1/2 cup hemp seeds
- 2 Tablespoons chia seeds
- 1-1/4 cups hemp milk or substitute for other plantbased milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, ground
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot
- 1 teaspoon baking powder
- 1 cup pear, grated loosely packed
- pinch salt
- coconut oil or butter for cooking
Instructions
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Put hemp seeds, pumpkin in blender, blend until they are finely ground. Add chia, milk, vanilla, cinnamon, coconut flour, arrowroot, baking powder and salt, blend to combine until everything is pureed. The mixture should be fairly thick.
Add grated pear, stir to combine.
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Preheat a heavy bottomed saute pan. I like to use my cast iron pan for these. Add a teaspoon of fat. Place 1-2 Tablespoon size portions into the pan and cook over medium/low heat for 2-3 minutes on each side. The pancakes will be soft when you take them out but will firm up a little when they cool down.
Serve pancakes warm as is or topped with additional butter , vegan butter, maple syrup, berries and/or jam. Enjoy