Sunday morning brunch is common for so many families and mine is no exception. A staple in my house is pancakes, which should be no surprise since we have two little boys. This particular recipe we have really grown to love.
The recipe as-is in the book is absolutely fantastic. We were out of bananas this time so we decided to toss in some chocolate chips instead and it turned out great. Then we topped it with either syrup or a blueberry & blackberry syrup (grabbed some frozen berries and brought to a simmer on the stove with a little coconut sugar).
There are many things I don’t remember about being a kid but I do remember always being interested in how to cook. It is something I am passionate about and hope to instill that passion into my boys. I like to think I won my wife’s heart partly because of my cooking and my boys may do the same one day. So, in today’s video you get to watch my boys help me prepare the pancakes. They are always such great helpers in the kitchen but I usually take over once we move to the stove.
Dreena Burton, Cookbook: Plant Powered Families
1 cup Spelt Flour
1 cup Oat Flour
1/3 cup Rolled Oats
2 tablespoons Chia Seeds
1 tablespoon Baking Powder
1 teaspoon Cinnamon
Pinch Salt, I used Kosher, book lists Sea
2 cups Plain Nondairy Milk
1/2 teaspoon Vanilla Extract, which I forgot 🙁
1/3 cup chocolate chips, optional
- Add all of the dry ingredients to a bowl and whisk together.
- Add all liquid ingredients into the dry ingredients and whisk until just combined.
- Add in any optional ingredients, such as banana or chocolate chips and mix until incorporated. The batter will thicken after sitting for a few minutes.
- Heat a non-stick skillet over medium to medium high heat until water ‘dances’ in the pan. Add a little oil to coat the pan.
- Scoop 1/4 cup to 1/3 cup of batter into the pan and cook until the bubble form and the top of the pancake appear dry.
- Flip over and cook for an additional minute or two.
- Serve onto plates and add any toppings of your choosing.