It’s Sunday morning!!! The perfect day for having some yummy pancakes! Although in my house, fresh made pancakes is something that happens very often!

One of the things that I aim to do for my kids every morning before school is make them a hot breakfast. Growing up in Brazil, breakfast consisted of breads, cakes, and coffee. Moving to The United States at the age of 15, the very first meal I had after leaving the airport in Houston was at IHOP. Two things have stuck with me forever from my first meal in the US.  One, being shocked at the big breakfast a lot of people had.  And two, these incredibly tasting hot, sweet, flat, delicious cakes stacked on one another,….PANCAKES! To me lunch was being served at breakfast. After all, in Brazil lunch is the biggest meal of the day.  Now after living more than half of my life in The United States I have adopted the “hot breakfast” custom and make my family something comforting, as often as possible.

Timing is an issue at times and cereal is my go to on those mornings, but if you have 15 minutes to make breakfast, this recipe is for you. Only a few ingredients are required for this recipe and none of them are animal based, thus making it safe for those with milk allergies. It tastes great and it has been approved by the Gary children!

Why make this recipe instead of a batch of frozen pancakes? Nutrients! My recipe contains a diverse mix of nutrients that you can’t find in the frozen variety. The addition of flax seeds gives you a portion of Lignans, healthy fats such as omega 3, and both insoluble and soluble fiber types. These nutrients are linked to heart health and have anti cancer properties.  Yes, my pancakes could be helpful for your cardiac and immune system!

How do we make tasty, healthy, quick pancakes every day?  Let’s take a look….

Ingredients: 

1 cup of whole wheat flour (1 cup of brown rice flour if gluten free) (1 copo de farinha integral or farinha de arroz integral para receita sem glúten)

1 Tbs of ground flax seed (1 colher de sopa de farinha de linhaça)

1 Tbs of coconut sugar ( 1 colher de sopa de açúcar de coco ou açúcar mascavo)

1 pinch of cinnamon (1 pitada de canela)

1 Tsp of baking powder (1 colher de chá de fermento)

1 1/4 cup of unsweetened almond or soy milk (1 1/4 copo de leite de amêndoas ou soja)

2 Tbs of grape seed oil (2 colheres de sopa de óleo de semente de uva ou outro óleo de coco derretido)

Vegan butter (manteiga vega ou normal dependendo da sua dieta)

Whisk the first five ingredients together. Mix the oil and milk then add it to dry mixture. Combine dry and wet mixtures together. Melt some vegan butter on a large skillet over medium heat. Place Tbs size dollops of batter on pan, when bubbles begin to form on top, flip the pancake with a spatula. Remove from skillet when golden brown on both sides. Serve with your favorite fruits and a drizzle of maple syrup. Enjoy!

Misture os primeiros cinco ingredientes juntos . Misture o óleo eo leite , em seguida, adicioná-lo à mistura seca . Combine misturas secos e molhados juntos. Derreta um pouco de manteiga vega em uma frigideira grande em fogo médio. Coloque mistura do tamanho de colheres de sopa de massa na panela, quando as bolhas começam a se formar no topo , vire a panqueca com uma espátula. Retire da frigideira quando dourar dos dois lados. Sirva com suas frutas favoritas e um pouco de mel (maple).Aproveite!

Meditation – Ayurveda – Yoga

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armenia@blissbalancehealth.com

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