Happy New Year!!
May it be a very healthy and happy one!
My New Year’s resolution is to stop sweating the small stuff. Hopefully you have yours picked out too and if it happens to be a healthier version of yourself, I gotcha covered-at least in the recipe department. When people tell me that they want to start eating a healthier diet, my eyes light up. It is never too late to start trying harder. Eating healthier doesn’t have to be a pain, in fact it can be quite fun as long as you have some variety. Pancakes for dinner still? Sure! You don’t have to give up many of the foods that you love but rather tweak them a little. For example, lets tweak our pancakes. Did you know that quinoa, an ancient grain can be made into crusts and pancakes? It’s pretty cool.
These pancakes are not half bad to look at either. I wasn’t sure if I should eat them or keep staring.
Pretty pretty pretty. But they taste even better!! Don’t get intimidated by the whole quinoa thing going on here. You can simply pop all of the ingredients into a nutri bullet or blender and let her blend away. No manual labor included. As for cooking, it’s no different than how you cook normal pancakes. Coat the pan with some coconut oil or earth balance, pour as much as you want and wait a few minutes before flipping. A little trick-I find that if you make pancakes in a stir fry pan, putting a lid on while the pancake cooks on low makes it so much easier to flip and really helps the pancake cook all the way through. It is NOT COOL when that dang pancake rips in the middle of flipping. Uh huh.
The lemon cashew cream truly completes the dish. The pancakes are fabulous and all but they need a little pizazz. And boy, does the lemon cream give it pizazz. The cream gives the pancakes a whole new identity.
Plus, it’s very simple as it too is a let’s throw everything in the blender and let it work its magic while I sit on the counter and eat chips.
I hope that you enjoy my recipe and make pancakes any time your heart desires them .
- For pancakes
- 1 cup soaked quinoa overnight. I used red inca quinoa but regular is just fine.
- 1 1/2 cup oats
- 1 1/4 cup vanilla or plain almond milk
- 1 flax egg-1 tbsp flax and 2.5 tbsp water
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup pure cane sugar
- 1/2 tsp lemon zest
- For cashew cream
- 1/3 cup cashews soaked for at least an hour
- 1/3 cup almond milk
- 1/4 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp agave
- If the cream is too thick or too runny, adjust with slightly more cashews or liquid
- Coat the pan with coconut oil or earth balance
- Pop all of the ingredients for the pancake batter into a nutri bullet or blender until a smooth consistency forms
- Pour batter into pan and let pancakes cook on low for a couple of minutes on each side or until ready to flip
- Add the ingredients for cashew cream into a nutri bullet or blender until a smooth and creamy consistency forms.