This morning we woke up with heavy hearts and thunderstorms still pounding outside our window. Oklahoma’s largest recorded tornado swept through Moore yesterday, a town just 15 minutes south of us. I had listened to the tornado sirens sound all day while watching the hail pound the just-bloomed trees. It was nerve-wracking and eerie, listening but not knowing where it would hit or if it would at all. I’ve been in Oklahoma for almost 2 year now and the sound of those sirens still send chills through my bones. Watching the news later that night, it was almost surreal just how close it hit and the devastation it caused to an area we drive through everyday.
Waking up with that feeling of melancholy, we decided to do something we never do. Make pancakes. Yes, the ultimate morning comfort food to sooth our nerves and warm our souls. The storms had brought in cold weather again, so these were the perfect way to settle into our morning and practice gratitude for the day ahead. This recipe is gluten-free and very low in sugar. I used amaranth flour for the base and added a little quinoa flour for extra protein. Flax meal is the binding agent in this recipe and just a little bit of arrowroot as a baking powder substitution. Mesquite powder is optional, but it gives the batter an added sweetness without using any sweeteners. Orange essential oil gives it the citrus flavor, but if you don’t have oils you can always use a squeeze of orange juice and grate some zest into the mixture instead. Top it with fresh berries and raw honey or maple syrup for a heart-warming (and healthy) breakfast.
BLUEBERRY ORANGE AMARANTH PANCAKES
¾ cup amaranth flour
½ cup quinoa flour
½ cup golden flax meal
1 tbsp arrowroot powder
1 tsp ground cinnamon
½ tsp mesquite powder
½ tsp pink salt
1 cup frozen wild blueberries, thawed
1 cup hemp milk (or any nut/seed milk of your choice)
½ tsp apple cider vinegar
1 tbsp raw honey
1 tbsp coconut oil, melted
4-5 drops orange essential oil
In a large mixing bowl, combine all your dry ingredients first. Stir in your wet ingredients, adding in the coconut oil and essential oils last to mixture. Add more liquid if needed, consistency should be a little thicker – not too runny, but not too stiff.
Heat your skillet on low heat. The trick to a good pancake is to avoid cooking it too quickly, burning the outside while the inside is still runny. I’ve blackened many a pancake before learning to take my time and keep the burner on low. When the pan is ready, coat with coconut oil, olive oil or ghee. Spoon in 2-3 spoonfuls of the batter, use your spoon or spatula to spread into a 4-5” pancake. Cook 3-4 minutes on each side, flipping when evenly browned.
To serve, spread with coconut butter, nut butter, or your butter of choice. I lathered them with almond butter, raw honey and fresh organic blueberries here…oh my god. It was amazing. I’m also a fan of warm Grade B maple syrup, a little bit of orange zest, and a dash of cinnamon for these pancakes, too!
Makes four 5-inch pancakes
Decreases vata (-)
Decreases pitta (-)
Increases kapha (+)