Hello pancake fans.
Need some motivation to get out of bed in the morning? Today I'm sharing my favourite pancake recipe with a gut healthy twist. It's my favourite weekend go-to breakfast.
Sometimes the flipside of pancakes is their unhealthy reputation, think refined white flour, white sugar, additives and homogenised milk. I'm hoping you'll prefer my delicious fluffy, gut healing pancakes that use a secret weapon; my Love Your Gut dinosaur powder or diatomaceous earth, a raw whole-food which helps to cleanse the gut, allowing you to absorb your nutrients more effectively.
Diatomaceous earth is also know as fossil shell flour, a stone-age natural food that has many healing qualities and is rich in silica so great for hair, skin and nails. You can watch a video about it here.
The pancake batter is very adaptable and stays fresh in the fridge for up to four days, you can freeze it too if needed for later usage.
When it comes to additions, the rice malt syrup can be replaced with stevia if you prefer and fruit can be swapped out with whatever you have in your nut stash. Sprinkled on coconut flakes also add a nice crunch!
I often serve mine with a dollop of chai spiced coconut whipped cream (recipe below). Now here's a new reason to smile and jump out of bed in the morning. Why not whip up a batch and let me know what you think in the comments section below?
Gut Healing Pancakes
- 100g almond meal
- 1 tbs Love Your Gut Powder
- 2 tablespoons rice malt syrup, plus extra to serve
- ½ teaspoon Celtic or Himalayan sea salt
- 4 eggs, lightly beaten
- grated zest of 1 lemon
- 1 teaspoon alcohol-free vanilla extract
- 125 ml (4 fl oz/½ cup) coconut, almond or rice milk
- 1 tablespoon coconut oil or butter
- 125 g (4½ oz/1 cup) mixed berries to serve (optional)
Place the almond meal, LYG powder, rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine. Gradually pour in the milk, whisking until smooth. Heat oil or butter in a frying pan until melted or brush the pan evenly to coat the surface.
Scoop or pour the batter into the pan to form pancakes to your liking.
Cook the pancakes for about 1-2 mins until small bubbles appear on the surface and the undersides are nicely browned.
Flip the pancakes over and cook until the second sides are nicely browned, another minute or so.
Transfer to warmed plates until all batter is used and then tumble on your favourite toppings.
Chai spiced coconut cream
- 1 can of coconut milk
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp nutmeg
- stevia to taste
Place the can of coconut milk in the fridge overnight (or even up to 24 hours). When you open the can, scoop out the thick layer of cream on top. Take only the cream and leave the coconut water (use in your next smoothie!) Place the coconut cream in your blender or hand mixer and whip on high for 1 minute. Add in cardamom, cinnamon, nutmeg, vanilla extract and stevia and whip for another couple of minutes or until you get a whipped cream consistency.