These truly incredible pancakes, which are cooked in coconut oil, taste so good you can actually serve them without your favorite syrup and never look back! The blueberries and black raspberries not only add a delicious flavor and wonderful taste to this amazing breakfast feast but are loaded with healthy antioxidants too! This recipe will make up to ten pancakes depending on the diameter of each and requires less than a half hour to prepare and serve.
- 1 tablespoon of chia seed meal
- 1 cup of millet flour
- ¼ teaspoon of cinnamon
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 1 small ripe peeled banana cut into chunks
- 1 tablespoon of maple syrup
- ½ teaspoon of vanilla extract
- ⅔ cup of coconut milk
- 1 cup of mixed fresh blueberries and black raspberries
- 2 tablespoons of coconut oil
- Begin this recipe by creating a chia egg. Measure and pour 1 tablespoon of chia seed meal and 3 tablespoons of warm water into a small mixing bowl. Whisk the two ingredients together well and set aside while the chia egg is allowed to develop and fluff up for later use.
- Place a sifter over a mixing bowl and add 1 cup of millet flour, ¼ teaspoon of cinnamon, ½ teaspoon of baking soda and ¼ teaspoon of salt. Using the sifter combine the dry ingredients so that they are well mixed together. If a sifter is unavailable, place the same dry ingredients in the mixing bowl and whisk together to create the same result.
- Transfer the dry ingredient mixture into a blender. Add 1 small ripe peeled banana cut into chunks, 1 tablespoon of maple syrup, ½ teaspoon of vanilla extract and ⅔ cup of coconut milk. Blend all of the ingredients together on the low speed setting until well mixed.
- With a rubber spatula, scrape the ingredients dispersed on the sides of the blender and return them to the recipe mixture. Add the chia egg which was earlier set aside to fluff up and once again engage the blender on the low speed setting until the chia egg is fully combined with the pancake mixture.
- Before adding the mixed berries to the pancake batter, inspect the fruit for size and plumpness. If the berries are large, use a sharp paring knife to slice the fruit into halves or quarters as necessary. With a rubber spatula, manually fold in the 1 cup of mixed fresh blueberries and black raspberries until the fruit is well disbursed and incorporated into the pancake batter.
- Place a griddle or skillet with 2 tablespoons of coconut oil over a medium high heat. Once warm, pour one test pancake onto the heated surface, the size of a silver dollar, to confirm the temperature is sufficient. Once the temperature has been confirmed, slowly pour the pancake batter onto the cooking surface to create pancakes of the desired size. When the middle of the pancake batter begins to bubble and the edges turn golden brown, flip the pancake over and continue cooking the other side for approximately one additional minute depending upon the individual size poured. The desired result should be a golden brown appearance on both sides and a center in which the pancake batter has cooked thoroughly. Add additional coconut oil to the griddle or skillet surface during the cooking process if required.