Lucky 7 Pancakes

Vegan Gluten Free Green Pancakes

I love eating my greens, but sometimes I get bored of always having them via veggies, anyone else feel me? 

Get your GREENS ON with these fluffy and filling, gluten-free, vegan pancakes.  They are nutrient-dense because I loaded them with GREEN superfoods! 

Now, I’m getting my greens and eating my pancakes too!

Ingredients for 8 large pancakes:

1 cup gluten-free all-purpose flour (I used http://bobsredmill.com

3/4 cup millet flour

¼ cup sourghum flour

1 scoop vanilla protein powder (I used http://sunwarrior.com which you can purchase on my RECOMMENDED PRODUCTS Page from Raw Elements CODE food4u 10% OFF)

1 tbsp Super Greens (I used Sunwarrior, distributed by http://rawelements.ca Use CODE food4u 10% OFF)

1 pkg Mushroom Matcha Drink Mix (Optional) or 1/2 tsp matcha powder (I used http://foursigmatic.com which you can purchase on my RECOMMENDED PRODUCTS Page from Raw Elements CODE food4u 10% OFF)

½ tsp baking soda

¼ tsp sea salt

3 tbsp ground flax + 9 tbsp filtered water

2 ½ cups miylk of choice (I used chickpea vanilla cinnamon)

1 tbsp olive oil or coconut oil, melted

Toppings:  1 cup sour cherries, pitted or any berry fruit of choice and a few tablespoons dark chocolate chips or cacao nibs

Directions:

  1. In a small bowl, add ground flax and water, stir and set aside.
  2. In a large bowl, blend all the dry ingredients together.
  3. In a medium bowl, whisk together wet ingredients and add to dry ingredients. You might need to add a bit more miylk if the mixture is too thick, but not runny.
  4. Heat a skillet over medium-high heat, then reduce to medium-low. Using a brush, spread some coconut oil on pan and pour about ¼-1/3 cup batter and shape into a circle.
  5. Flapjacks are ready to flip when they start to form bubbles or are lightly brown on bottom and can be lifted easily. Flip and finish cooking, then serve with sour cherry coulis and superfood toppings of choice!
  6. For the COULIS: place fruit in a small saucepan and cook on medium-high heat until it boils, reduce heat to a simmer and continue cooking until the liquid reduces, about 5-10 minutes.  Stir occasionally to avoid sticking and to see desired consistency.