mama's power pancakes

One morning after the birth of my second daughter, my husband and I ordered carry out from a local health cafe Daily Beet. I was craving something filling and sweet, so I ordered the pancakes. The thick, oat-y pancakes dripping in maple syrup and covered in fruit really hit the spot. When we came home from the hospital I was craving a recreation. Being constantly hungry and always short on hands, I decided to adapt a recipe from one of my favorite cookbooks to take a Power Pancake to the next level. I made these dairy free, refined sugar free, and gluten free. If you want to make them vegan, soak 2 tbsp of flax seeds in warm water and sub for the eggs. Original recipe adapted from @lallimusic “Where Cooking Begins - Cosmo’s Power Pancakes” and adjusted for my dietary prefs. We made a double batch and froze them so they can be microwaved individually for a quick breakfast. Bonus - everyone in the family loves them!

Makes 12:

• 1.5 cups nut milk plus more to create desired consistency

• 1/3 cup chia seeds

• 3/4 cup GF flour

• 3/4 cup oat flour (great for milk production - I grind gluten free rolled oats in the blender)

• 1/3 cup rolled oats

• 2 tbsp flaxseed meal

• 3 tbsp maple syrup

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 eggs whisked

• 2 tbsp melted coconut oil plus more for pan

• miyokos vegan butter and maple syrup for serving

DIRECTIONS

Mix chia and nut milk in a bowl, stir to combine and let sit so chia can gel.

Meanwhile whisk flours, oats, flaxseed, baking powder and soda, and salt.
Add chia mix, whisked eggs, melted coconut oil and maple syrup to the dry mixture. Stir to combine. Add more nut milk to thin if it’s too thick. Don’t over mix it. Spoon into a well greased and heated griddle (I like a lot of coconut oil for crispy edges). Serve with vegan butter & maple. If freezing, let them cool completely before storing flat in freezer bag. Don’t layer them or they will get stuck together.