Dayv woke up on Thanksgiving with a horrible headache and upset stomach. I felt so bad for my sweet husband, as he lay on the couch, trying desperately to feel better. I went about my day preparing a vegan feast which he was not be able to partake in and at the same time trying as hard as I could to make him feel better.
Whenever Dayv is sick, it's always difficult to get him to eat more than toast smothered in Earth Balance. I make it a point to make him the healthiest breakfast possible, one that will nourish his body throughout the day. Since Dayv refuses to eat oatmeal or any other inherently healthy breakfast, it's up to me to make the one meal he will never turn down- pancakes. But not just any pancakes. Pancakes that are full of healthy, nourishing ingredients and are delicious all at the same time.
I made these pancakes for Dayv this past Thanksgiving and although he spent the remainder of the day laying on the couch, he woke up the next day feeling much better. I partially have these pancakes to thank for his quick recovery. And luckily there were leftovers for him to enjoy over the weekend ;)
Healthy Maple Peanut Butter Pancakes
makes approximately eight pancakes
3/4 cups sorghum flour
1/4 cup tapioca flour
1/4 cup gluten-free oats
1 tbsp flaxseed meal
1 tsp baking powder
3/4 c almond milk
1/4 cup natural, unsweetened peanut butter
1 tbsp maple syrup
1 tsp apple cider vinegar
Whisk together flours, oats, flaxseed meal, and baking powder. Whisk in almond milk. Mix in peanut butter, so that it is not clumpy and distributing it evenly within the batter. Mix in maple syrup. Lastly, add vinegar. Allow batter to sit for about 5 minutes to thicken.
Preheat a skillet over medium heat. Grease with Earth Balance. Drop a 1/4 cup of batter onto skillet and allow it to cook for 4-5 minutes or until it bubbles on the top and begins to pull away from pan. Flip and cook for an additional 2-4 minutes. Remove from heat and repeat with remainder of the batter. Top with additional peanut butter and maple syrup. Enjoy!