I think that food is something we always remember and it is great for locking memories in, like grandmothers cinnamon rolls or moms pancakes. Every Sunday we had pancakes or crepes for dinner as kids. For me it is something very special and always reminds careless days, so as adult I try to make them on Sundays for breakfast. However, traditional pancakes are not very good in nutrition and for those weight conscious are not super healthy either.
So I created my own version of this weekend treat and I use eggs in this recipe. You can totally substitute eggs with chia seed or flax seed egg, I also sometimes do that, but then just remember you pancakes are not going to be so fluffy (but that does not change the taste what so ever).
For two servings you will need:
2 eggs (or 2 tbsp chia seeds with 6 tbsp water)
0.5 cup water
1 cup of oat flour
2-3 tbsp fructose of other sweetener of your choice (coconut sugar would be perfect)
1 tsp cinnamon
0.5 tsp nutmeg
0.5 tsp cardamom
half of vanilla pod, or 0.5 grounded vanilla
0.5 baking powder (only if using vegan egg)
coconut oil for cooking
For delightful berry-chia seed jam:
2 cups frozen berries (I used mix of dark berries and strawberries)
4-5 tbsp chia seeds
2-3 tbsp honey
In one bowl beat egg whites until white and fluffy. For oat flour blend regular oats in your blender until you get oat flour, it super easy and quick, just make sure the blender is totally dry before you add your oats. In another bowl mix all the remaining ingredients and let it sit for 5 mins. Fold in the egg whites in the batter gently. Preheat your skillet on medium/low heat, add coconut oil and make pancakes as usual. Since there is no regular flour, your pancakes can easily burn, so make sure not to keep the heat on medium or medium/low.
For jam simply heat your berries in a small saucepan until they are hot. There is no need to boil them (lets try to keep as much vitamins there as possible). Add honey and chia seeds, and wait until the jam thickens. That is it!
I like to sprinkle some almond flakes on top for extra crunchiness and flavour. Bon appetit!