super seed power pancakes (gf + v) | dolly and oatmeal

hi friends! happy 2016! i'm not sure about you, but i've been slowly easing into this new space in time. little by little i've been setting some intentions for this new calendar year. there's plenty of personal stuff that i want to work really hard on - having more patience, being more present in the moment - whether in an achievement or a complete failure, taking on new challenges (no matter how scary they might be) and hopefully finding peace and comfort in them. i guess my hope is that in 2016 i can focus on taking better care of myself, and from that be a better human to those around me.

for me, a big part of taking care is finding balance. and we certainly all have our own personal definitions of what balance is or can be, but i find solace in being super mindful of what i put in my body - what's going to make me feel legitimately good. so a healthful and wholesome breakfast is my key to really having a feel-good-day! weekends around here are reserved for more lush morning bites - fancy eggs, waffles, and certainly pancakes! this pancake recipe is a new one that we've been making recently, full of protein from the quinoa flour, but with a subtle sweet flavor all thanks to the oat flour. they're simply spiced with ground cinnamon, and gently sweetened with a bit of maple syrup and vanilla. the super seed mix i put together not only lends some mega nutrition, but also offers the pancakes some killer texture! basically, you can have your pancakes and eat a sh!t ton of them, too, without feeling like a hangry mess 20 minutes later ;)

lastly, i just want to say *thank you*. thank you to anyone who stops by this space, who finds something they like, or maybe don't; thank you for the sweet notes and emails, and questions, and suggestions. you were all so very much a part of why 2015 was an incredible year and i aspire to make this space even better and more beneficial to you this year. i would love to hear your thoughts - is there anything you would like to see more of? less of, perhaps? let's talk about it! i would love if you would take any time you have to write a comment or send me a quick email :)

i hope that you're finding all good things in this first week of 2016. love + light, xo.

super seed power pancakes (gf + v)

these are a hearty pancake that also maintain a light and fluffy texture. and while i've haven't tried yet, i'm pretttty sure that these could made into savory pancakes by simply removing the maple syrup and vanilla, perhaps adding some herbs and swapping the cinnamon for alternative spices. the super seed mix is also great to sprinkle over morning porridge, over an afternoon salad, or any meal you see fit just to give than extra boost.

1 tablespoon ground flaxseed
3 tablespoons water
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 tablespoons coconut oil, melted, plus more for cooking
2 tablespoons maple syrup, more for serving
1 1/2 teaspoons pure vanilla extract
3/4 cup gf oat flour
3/4 cup quinoa flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

super seed mix:

2 tablespoons toasted sunflower seeds
2 tablespoons toasted pumpkin seeds
2 teaspoons chia seeds
2 teaspoons hemp seeds
1 teaspoon poppy seeds
1 teaspoon black sesame seeds

possible toppings:

sliced mango
sliced banana
chia seeds
bee pollen
sliced almonds or other nuts
hemp seeds
cacao nibs
cinnamon

method

whisk together the flax and water, set aside for 10 minutes, until mixture is a gooey egg-like consistency. in a liquid measuring cup, combine the almond milk and vinegar and let the mixture sit for about 10 minutes, until the surface is bubbly and curdled. then whisk in the oil, syrup, vanilla, and flax egg, set aside. in a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, salt, and super seed mix. whisk the wet ingredients into the dry until thoroughly combined. let the batter sit for about 5 minutes, until it has thickened a bit.
while the batter is resting, preheat oven to warm and line a baking sheet with parchment, set aside. heat a large skillet over medium heat, once the skillet is hot, add enough oil to coat the pan; add roughly 2 tablespoons of batter for each pancake and cook for 2 to 3 minutes on each side until golden brown. place pancakes in the preheated oven to keep them warm, and repeat with remaining batter adding more oil as needed.
plate warm pancakes, add desired toppings, and drizzle with maple syrup.

enjoy!