brunch

Sunday Pancakes + WTF Are You Waiting For?

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Are you a person who usually skips breakfast throughout the week because you are just SOOOO busy or you’re just “not that hungry”?  I am so OVER hearing this excuse.

Let me tell you something. Breakfast is an important meal because it balances blood sugar. This ALONE should be reason enough to start your days with some filling noms.

NOBODY wants to be around your sour patch self at 11:00 am when you’re crying over a box of munchkins in the office. Get some food in your face STAT and stabilize your cravings before we commit you. 

I am an advocate of breakfast and brunch. More so brunch because I like me some savory noms, but I enjoy a pancake here and there. I know you do too, so I come to you with a RIDICULOUSLY EASY PANCAKE RECIPE FOR ONE.

Yeah, it’s made with flax seeds. Sound hippie?

 REALITY CHECK:

the refined flour and sugar laden sweet stacks you are used to SPIKE your blood sugar sky high, only to crash shortly after you finish eating. This can leave you feeling hungry soon after you stuff your face.

SOLUTION: FIBER+FAT

Fiber makes you feel full while controlling blood glucose (blood sugar) levels. This power pancake gets its fiber punch from ground flax seeds and coconut flour.
The FAT factor is important for curbing cravings and nourishing your BRAIN. When you feed your noodle healthy fats, you’re able to think clearly and focus better. Flax seeds, eggs and coconut oil in this pancake help deliver a fatty force to be reckoned with.

But what about the syrup and butter?

Bro, I am no stranger pancake toppings. I offer you a BONUS nutritional roundhouse kick of a topping.

RASPBERRY CHIA JAM. AWWW YEAH.

If you want to use butter and syrup, I won’t stop you! Look for REAL organic maple syrup and grass fed organic butter. Why? Because you’re worth it. That’s why. Don’t skimp on your health, man.

Bomb Ass Flax Pancake

1/4 cup ground flax meal

1 tsp coconut flour

½ tsp ground cinnamon

¼  tsp baking powder

vanilla extract

sea salt

1 organic egg

1 tbsp melted coconut oil + 1 tbsp for greasing up the pan!

2 tbsp  non-dairy milk

Raspberry Chia Jam

1 cup fresh or thawed frozen organic raspberries

2 tbsp chia seeds

1 tsp lemon juice

For the PANCAKE:

  1. Whisk pancake ingredients in a bowl  until smooth.
  2. Heat a small frying pan with coconut oil over medium low heat.
  3. Pour batter into frying pan and swirl until batter covers the bottom of the pan.
  4. Cook until edges become firm and golden.
  5. Flip pancake and cook another 3-4 minutes on the other side, until golden.
  6. Serve with JAM or anything else that tickles your fancy.

For the JAM:

1. Pulse ingredients together in a food processor. Jam will thicken the longer it sits.

SO. EASY.

Wanna repeat this delicious moment over and over again? Double or triple the recipe and make smaller pancakes. Freeze them and pop em in the toaster oven when you need your fix. The raspberry jam can be kept in the fridge until you devour it in it’s entirety.

Enjoy!

XoXo

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