Raw Fusion, Vegan and Gluten-Free
This recipe and blog is contributed by Kristie Oren, one of our cherished coaching candidates for the Natural Wellness Academy.
I’m the ‘mom’ and my 9 year-old son declared them – AMAZING! He flips for any traditional flap-jack that comes out of a box, from a diner or drive through window, but no good every comes from these, nutritionally or otherwise. As I dug in to the Natural Wellness Coaching Certification teachings, goal one, was to give our favorites a healthy make-over. Pancakes were at the top of the list. I had other successes but this one, takes the cake…HOT-CAKES, that is! They’re stacked with nutrients too – protein, fiber, healthy fat and heart-healthy vitamins and minerals. My favorite topping? Dr. LJ’s Raspberry Coulis. Raw-Fusion achieved! Kristie Oren, Natural Wellness Coaching Candidate
www.naturallyalways.com and www.kristieoren.beautycounter.com for more ways to achieve wellness from the inside-out, naturally always!
Mom’s Amazingly Fluffy Gluten-Free Pancakes
2-3 cups unsweetened nut or seed milk of choice*
1/4 cup coconut oil (liquefied) plus some for the skillet
2 TB ground flaxseed
2 TB coconut or agave nectar or honey
2 TB apple cider vinegar or lemon juice
1 tsp. vanilla extract
2 cup Gluten-Free Flour Blend (recipe below)
1 TB baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Directions: Measure 2 cups of the nut/seed milk alternative in a glass measuring cup, stirring in melted coconut oil, flaxseed, agave or honey, vinegar or lemon juice, and vanilla. Set aside for moment.
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients, mixing well. Add additional milk alternative for desired batter thickness. The oat & tapioca flours absorb the liquid quickly, making the batter very thick.
Heat a small amount of oil in a large skillet over medium heat. Using roughly 1/4 cup per pancake, pour the batter into the pan. I use a small ladle. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, about 3 minutes. Flip and cook the other sides for about 2 to 3 minutes, or until light golden brown. Serve with maple syrup, fresh fruit or organic berry jam.
Gluten Free Flour Recipe
3 cups oat flour
1 cup almond flour (for nut free, use all oat flour or substitute another favorite gluten free flour)
2/3 cup tapioca starch flour
Learn how to make Organic Jam in just moments with Dr. L J (recipe below)
Organic Berry Jam
No need to buy jars of chemically preserved, acidic and overly sweetened jam or jellies when you can make a highly nutritious, amino-acid-rich version in only minutes using chia seeds!
1 bag of frozen organic berries (frozen or fresh)
1-3 TB sweetener of your choice
4-5 TB chia seeds
Directions: Some berries (raspberries, blackberries) are tarter and might need more sweetener. Some are sweet enough without. You can use fresh or frozen. You can also try this with any fruit that you process or blend with a little water and lemon juice. Defrost the berries and mash them with a potato masher or large spoon. Sweeten to taste. Sprinkle in the chia seeds, mixing well. Let stand for at least 15 minutes, but do check it and stir every 5 minutes or so. This should become the consistency of jam so add more chia seeds if needed or a bit of water if too dry. This will stay fresh covered in the fridge for 5 or more days.
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