I am typically not a big breakfast food person, which is a little surprising considering muffins, scones, and French toast are basically slightly toned down desserts. And if you read a couple of my posts, it’s clear I have a raging sweet tooth.
Most mornings, I’ll make a fruit smoothie or some fresh juice, and sometimes I’ll even eat leftovers from the night before. Case in point – yesterday morning I ate baked tofu and roasted brussels sprouts…for breakfast. I realize that’s totally weird, but the thought of eating something sweet, like oatmeal or even toast with
cookie butter sunflower seed butter, was making me nauseas. It’s safe to say I’ve had my fill of cookies this last week.
However, Aaron and I both have the week off, and I woke up actually wanting pancakes this morning. There’s just something about pancakes on a random weekday that feels extra special. It could also be that I’m having cookie withdrawals, and pancakes acted as a nice transition back to my regular eating. I think the maple syrup helped aid my sugar hangover. Either that, or it prolonged the detox. I can’t be sure.
I love this recipe because it’s a little bit healthy (whole wheat flour, very little oil), but still produces slightly-sweet, fluffy pancakes. It’s also vegan, and while I typically use a flax egg because I like the flavor, I think a chia egg would work well too. These would be wonderful topped with cookie butter, assuming you haven’t subsisted on massive amounts of cookies for the past three days. Instead, I topped mine with some almonds, banana slices, a touch of powdered sugar (mostly because it’s pretty), and, of course, a little maple syrup.
- 1 C. Whole Wheat Flour
- ½ C. All-Purpose Flour
- 3 Tsp. Baking Powder
- 1 Tsp. Sea Salt
- 1½ C. Non-Dairy Milk (I used unsweetened almond milk)
- ½ Tsp. Vanilla
- 1 Flax Egg (1 Tbs. Ground Flax Seeds, 3 Tbs. Water)
- 1 Tsp. Canola Oil
- Non-Stick Cooking Spray
- Prepare your flax egg by combining 1 Tbs. ground flax and 3 Tbs. water. Set aside for 3-5 minutes, and allow to thicken.
- In a large mixing bowl, sift flours, baking powder and salt.
- Add non-dairy milk, vanilla, canola, and flax egg and mix until just combined.
- Heat a large frying pan over medium heat.
- Lightly spray pan with cooking spray and pour pancake batter onto pan. Cook 1-2 minutes per side.
- Plate with your favorite toppings and enjoy!
Are you a breakfast food person, or do you prefer lunch or dinner foods? Is anyone else totally sick of cookies right now?
Like I said, I can’t even stand to look at a cookie, but give me a day or two, and I’m sure I’ll be dreaming about chewy chocolate chip fig cookies. Right now though, just typing “chewy chocolate chip cookies” made my stomach turn a little.