Maple Chia Pancakes with a Red Berry Coulis
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It has taken me quite a few batches of these to get them just right. I have made some that were like cardboard and some that were so ‘healthy’ even the birds wouldn’t eat them. But finally I found the perfect combination! And my family are incredibly grateful (mostly because they no longer have to pretend to love bad batches!)
I wanted a recipe where I could leave the eggs out but still get that delicious fluffy pancake consistency and I can tell you this, without eggs it was pretty hard. Until I discovered chia seeds! When milled into a powder and mixed with a little water, it has the exact same consistency as an egg and works just like an egg in baking. Who knew! And so a thousand times yay! We now have eggless fluffy delicious AND healthy pancakes!
I like to leave eggs out because they are extremely YANG in energetic quality. I do eat the odd egg and so does my daughter, but almost always when we are out somewhere for breakfast and it is the easiest option when faced with sugary sweet alternative. But I am aware that eggs are very very YANG. Meaning they have a huge amount of energy in them. In fact, you’ll be surprised to hear that eggs are more YANG then any of the meats, even a steak. I know! I was surprised too when I learnt that!
If you think about it, energetically eggs are a whole chick all compacted into that tiny little egg – so the energy of a whole chick squashed and contained into a small space. That is ALOT of energy.
I have noticed since becoming a mother how powerful and strong eggs are – if my daughter eats too many of them too regularly (which is rare) she can become quite explosive energetically. She literally is bursting with energy that she doesn’t know what to do with herself and therefore it usually ends up in some sort of melt-down, tantrum and her sleep is badly effected. They certainly don’t help her to relax much. But now and then when we are out for breakfast why not, I just don’t make them much at home.
Thus, my want to create the perfect vegan fluffy pancakes was born!
I like to make these pancakes quite small so you can make lots of them and stack them high on the plate. Maybe it’s the part of me that lived in the US for so many years! I just love a tall, fluffy pancake stack!
- 200g Organic Spelt Flour (You can use GF White Flour or Rice Flour if you need GF but they may not be as fluffy)
- 360ml Rice, Soy or Almond Milk
- 2 Tbls Chia Seed Powder mixed with 4 Tbls water
- 1 Tbls Vanilla Essence or Powder
- 1 1/2 Tbls Aluminium Free Baking Powder (GF if needed)
- 1 Tsp Bicarbonate Soda
- 3 Tbls Maple Syrup
- Coconut Oil, Butter or Ghee
Red Berry Coulis
- 160g Strawberries
- 125g Raspberries
- 175ml Apple Juice
- 2 Tbls Rice Syrup
– First add all ingredients for the Berry Coulis into your nutribullet or blender and blend into a creamy light coulis. Put in the fridge whilst you make the pancakes.
– Add the flour to a large mixing bowl through a sieve so that there are no lumps. Then add the rest of the dry ingredients.
– Then add the milk, maple,vanilla and chia powder mixture until you have a nice thick pancake batter.
– Heat up some coconut oil, ghee or butter in a frying pan (about 1 tbls for each batch) and add a small ladle of pancake batter (about 2 tbls size). I can fit 4 pancakes in my frying pan at a time.
– Fry on a medium heat until the batter starts to bubble. Then flip all pancakes over.
– Let it fry on a low/medium heat for another 5-8min or until the pancake is cooked all the way through.
– Keep doing the same until you have used up all the batter and have a good high stack of pancakes. I can tell you they certainly don’t last long in our house!
– Voila! Serve with Fresh Berries, the Red Berry Coulis, Maple Syrup and my Vanilla Cashew Cream