CBD Seniors

Dr. Igor’s Boosted Silver Dollar Pancakes Recipe

Vegan Mini Fluffy Pancakes with Carob Chips, Hemp Hearts, Chia Seeds & Ground Flaxseed with a Maple Almond Butter Drizzle

OVO-PESCATARIAN/PLANT-BASED/SOY-FREE/VEGAN/VEGETARIAN

Dr. Igor’s Boosted Silver Dollar Pancakes Recipe

Total Time: 35 minutes

Prep Time: 10 minutes

Setting Time: 10 minutes

Cooking Time: 15 minutes

Makes: 9 portions of 5 pancakes (45 mini pancakes)

Allergens: seeds, tree nuts, wheat

Next time you make pancakes for breakfast, load them up with extra micronutrients and plant-based products for a lighter meal that is more nutritious than just plain ol’ pancakes and will keep you full longer.

These silver dollar pancakes use a mix of chia seeds, hemp hearts and ground flaxseed in water to replace eggs, and a maple almond sauce to top it off instead of processed sugar heavy pancake syrup. Carob is also used instead of chocolate for those who can’t tolerate cocoa but absolutely miss the taste. Lastly garnish with strawberries and enjoy!

Start your day with the right mental and physical state with this new twist on a classic favorite breakfast staple!

Ingredients

WET

DRY

SAUCE

OTHER

Steps

1.) Mix the hemp hearts, chia seeds and ground flaxseed with the water to form a “vegan egg”. Let it thicken for 10 minutes. While waiting, make your almond butter sauce by combining all the ingredients in a blender and puréeing until smooth.

2.) In a large mixing bowl, combine the wet ingredients with the vegan egg and whisk to combine. Add the dry ingredients into the wet, whisk until free of lumps, do not overbeat and set aside for another 5-10 minutes to activate the leavening agents.

3.) Working in batches, pour about one spoonful of batter into a non-stick pan set to medium heat with melted vegan butter. Sprinkle each pancake with carob chips and cook each side for a minute and a half. After each batch, rinse the pan and wipe the melted carob off. Repeat until the batter is finished.

Tips

Q&A

Nutrition Info

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