Pancakes with Almond Flour
These ingredients provide cancer patients with fiber, omega-3 fatty acids, antioxidants, and plant-based protein, which support immune function, reduce inflammation, promote cellular health, and leverage berries’ anthocyanins to potentially lower cancer risk by up to 15-20%.
Ingredients
- Dry Ingredients
- 1 cup oat flour
- ½ cup almond flour
- 2 tbsp chia seeds
- 1 tbsp hemp seeds
- 1 tbsp flaxseeds, ground
- 1 tbsp protein powder
- 1 tsp baking powder
- ½ tsp cinnamon
- A pinch of salt
Wet Ingredients - 1 ripe banana, mashed
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp honey or molasses
Superfood Toppings - Fresh berries (blueberries, strawberries, raspberries)
- Sliced banana
- Chopped nuts of choice
- Greek or coconut yogurt
Directions
- Combine dry ingredients in a large bowl, oat and almond flour, chia seeds, hemp seeds, ground flaxseeds, protein powder, baking powder, cinnamon, pinch of salt.
- Mix wet ingredients. Add eggs, milk, vanilla extract, and honey or molasses. Mix well. Separately mash the banana.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
- Allow the batter to rest for about 5-10 minutes. This helps the chia seeds and flax seeds absorb some of the liquid and thicken the batter.
- Cook the pancakes on griddle over medium heat.
- Scoop ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve with superfood toppings. Stack the pancakes on a plate and top with fresh berries, sliced banana, chopped nuts, and a dollop of Greek yogurt or coconut yogurt. Probiotic Foods: For Better Digestion And Gut Health
