Oh, the sunflower seed
butter
and baking soda reaction! I remember
the moment so vividly…
It was about a year ago. I was concocting a recipe for
oatmeal cookies, made with sunflower seed butter. When the delicious cookies
came out of the oven, they seemed to look a bit yellow. The longer they cooled
for, the greener, and greener they got. When I bit into one, they tasted
perfectly normal, but the inside was a deep green! How strange!
Recently, I was browsing recipes online, when I found a
recipe for green oatmeal cookies! It was then I learned that when you combine
baking soda and sunflower seed butter, it turns green. Amazing!
And perfect for St. Patrick’s Day!
These pancakes are deeeeelish,
and can be made in a jiffy!
Just don’t let the leprechauns eat them! You know how greedy
they get with paleo pancakes.
Makes about 16 pancakes.
2 Tbs maple syrup or honey
3 large eggs
½ cup almond milk (or coconut milk for nut-free)
1 tsp baking soda
½ tsp cinnamon
scant ¼ tsp sea salt
1-2 Tbs coconut oil, for greasing
Directions:
1. Place
a large cast iron skillet on your stove, and turn the heat up to medium.
2. In
a high speed blender, blend the sunbutter, maple syrup, eggs, and almond milk
until smooth.
3. Blend
in the baking soda, cinnamon, and salt.
4. Spread
a bit of coconut oil all over the preheated griddle, and then spoon the batter
onto it. I use about 2 Tbs of batter per pancake. Then, spread out the top of
the pancake with the back of a spoon, to make it thinner.
5. Let
each side of the pancake cook for about 2 minutes, or until the edges start to
curl slightly under, before flipping.
6. Serve
the pancakes! NOTE: The greenness may start to form a few minutes after the
pancakes have been cooked, because it takes a little while for the baking soda
to activate.
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