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Berry Superfood Pancakes

January 30, 2016

During one of my usual 3am scrolls through the wonderful world of Instagram, I came across a healthy pancake party challenge.  Since I'm a sucker for any contest and I love healthy pancakes, I was hooked.  My other fantastic recipe for spinach pancakes will be up here soon, but in the meantime enjoy the berry (ha) delicious recipe I created for my superfood berry pancakes.  

 

 

Let me back up though; these were created after a wonderful hike with my friend Kelli through Palo Corona park (I sadly watched the Treadmill runners scamper up Inspiration Point, but that day will come soon for me, I'm sure).  I took my twins snuggled into their Weego and we walked along a beautiful vibrant-green countryside not far from the beach.  

 

(Really, if you live near Monterey Bay, you must walk/run this area).  My rockstar friend ran first then joined me, and we ran into two lovely ultra-runners I know as well as it was all I could do not to cry with jealousy!  I am determined though to ease back into running.  As a side note, I'd love to know how other recent mothers delved back into running after giving birth. For this fitness junkie, it's all easier barre workouts and fast-walking with a little slow one to two minutes' jogging with the stroller for me so far.

 

Anyway, when I got home, the babies were hungry and I was hungry, but of course, the twins won out.  So by the time they were fed and settled and I had created this recipe, I was. so. hungry.  But instead of ruining my appetite and eating snacks, I held out until I had captured the perfect photo.  I may have had to reheat the stack twice and eaten them waaay too fast, but dang!  They are delicious.  Make them yourself and tell me what you think!

 

 

 

Berry Superfood Pancakes

yields 6 mini pancakes

 

Ingredients:

 

1/3 cup gluten-free oats

2 tablespoons coconut flour

1 tablespoon unsweetened coconut flakes

2 teaspoons chia seeds

1 teaspoon lucuma powder

1 teaspoon maca powder

1 teapsoon baking powder

2-1/2 tablespoons nondairy coconut yogurt, plain

3 tablespoons coconut milk

1 TBSP Ener-G Vegan egg replacement mixed with 2 TBSP water or 1/4 cup mashed banana

water, if needed

 

Topping:

frozen organic berries, honey and tapioca or coconut flour as needed

 

Directions:

 

1.  In a food processor or blender, whir all the ingredients together.  Add a little water if batter is too thick, and let sit 10 minutes.

2.  Heat a pan or griddle and lightly dab with coconut oil.  Cook about 3-4 min each side on medium heat until golden.

3.  Microwave or heat frozen berries on the stovetop in a small pan.  Whisk hot berry juice with maple syrup and a little bit of coconut flour or tapioca flour to thicken for the "frosting".  garnish with reserved warm berries.

 

 

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