Friday, April 4, 2014

Vanilla Bean Pancakes with Raspberry-Chia Jam

Pancakes. Just saying this word makes me happy. I mean, who in the world doesn't love pancakes?! I have yet to  meet this person (if they even exist!). These pancakes are a bit different, though. You should know by now I LOVE to play around with different things...manipulating ingredients to act like others. It's so much fun! These pancakes have a VERY secret ingredient. Even though the "secret ingredient" is mentioned in the title! Sneaky, huh? Don't be grossed out by this special ingredient. It TOTALLY makes these pancakes. They are absolutely, positively, WONDERFUL. I would eat these every day for the rest of  my life if I could! And even better? They're quick, easy, and extremely nice to look at. Go ahead--"indulge" (even though these are 100% guiltless!).

Vanilla Bean Pancakes with Raspberry-Chia Jam.

Vanilla Bean Pancakes with Raspberry-Chia Jam; Vegan. Makes one serving (4 pancakes and about 1/3 cup Jam).


For the Pancakes
  1. 3/4 cup canned navy beans, drained and rinsed
  2. 3/4 tsp baking powder
  3. 1/2 packet (1/2 tsp., approximately) stevia
  4. 1/4 tsp vanilla powder
  5. 2 T oat flour
  6. 1 T vital wheat gluten
  7. 1/4 cup almond milk

  1. Heat a non stick pan over medium heat. 
  2. In a mini food processor, combine beans, baking powder, stevia, and vanilla powder. Process until thick and smooth. 
  3. Transfer mixture to a bowl. Add flour, gluten, and milk and stir well. 
  4. Spoon approximately 1/4 cup of batter onto heated pan and spread around (gently!) with the back of a spoon. Cook about 3-3 1/2 minutes and then flip. Repeat to make 4 pancakes. Top and enjoy!
Note: Unlike normal flour-based pancakes, these don't "bubble" when ready to flip. Instead, watch them carefully around the edges. When the edges look like they are beginning to cook, it's time to flip.

Vanilla Bean Pancakes, pre-toppage.

For the Raspberry-Chia Jam
  1. 1/3 cup frozen raspberries
  2. 1 T plus 2 tsp chia seeds
  3. 1 T agave nectar

  1. Super simple. Put all ingredients in your Vitamix and blend until raspberries are smooth and ingredients are fully combined. 
  2. Pour into a small dish, stir, and cover. Place in fridge for about 15 minutes to thicken up. 
  3. Use as desired (in this case on top of the pancakes) and enjoy! 

Raspberry-Chia Jam. 

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