Ingredients for 2 pancakes 🌱100g whole wheat flour 🌱100g water 🌱1/4 tsp turmeric powder 🌱1 small spring onion, chopped 🌱2 small mushrooms, sliced 🌱salt to taste 🌱coconut oil for greasing the pan
Feed the starter with the flour and water the evening before.
In the morning, pour most of the starter in a separate bowl and mix in the onion, turmeric and salt.
Brush the pan with coconut oil and pour half of the mixture while on medium heat.
Press in half of the mushroom slices, then cook the other side.
Repeat and enjoy!
Pancake made from white flour starter topped with dried black olives. White starter gets fluffier, but whole grain starter tastes better. Thanks to the olives, this tastes insane.
These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.
Ingredients 🌱1 cup soy milk 🌱1 tbsp apple cider vinegar 🌱1/2 cup apple sauce 🌱2/3 cup chickpea flour, sifted 🌱2/3 cup oat flour or more for even thicker batter and pancakes 🌱1 tbsp baking powder 🌱1/4 cup poppy seeds
Mix the milk and vinegar and allow to rest for 5-10 minutes.
Add the rest, mix well and rest for another 10-15 minutes to thicken.
I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
Don’t forget your favorite syrup. I used molasses. Enjoy!
Makes 2 servings, 3-4 pancakes each at around 15g of protein.
What is it about Sundays that it makes you crave pancakes? I decided to make these thick, nutritious and filling blueberry pancakes last Sunday, the perfect treat after my run.
Ingredients:
1 cup / 80g chickpea flour
1.5 cup / 120g oat flour
1 cup soy milk
1 ripe banana
2 tbsps flax meal
1/2 tsp backing soda
1 tbsp apple cider vinegar
1/2 tsp backing powder
1 tsp cinnamon
1/4 tsp salt
100g / 3oz blueberries
If lazy, put everything in a blender, starting with the liquids and banana, but folding in the blueberries in a bowl later. Otherwise:
In a small bowl, add the backing soda, apple cider vinegar and soy milk in that order and set aside.
In another bowl, add all the dry ingredients and mix well.
Mash the banana and add it to the dry ingredients together with the liquids. Mix well.
Fold in the blueberries.
Heat a pan on medium heat and add 3-4 spoonfuls , quickly spreading the mixture out in a round shape.
Flip the pancake as soon as some bubbles appear because it will brown quickly.
After about 60 seconds, take the pancake out and cover with a kitchen towel until all are done.
Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.
