Active Time: 25-30 minutes / Cook Time: 15-20 minutes / Total Time: 25-30 minutes
Serves 2 (about 3 pancakes each)
Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.
- ½ tablespoon ground chia OR flax seed
- 1 ½ tablespoons water
- 1 cup + 5 tablespoons almond flour
- ¾ teaspoon baking powder
- 1 ½ tablespoons tapioca flour
- pinch fine sea salt
- 1 egg, lightly beaten
- ¾ teaspoon pure vanilla extract
- ½ cup plus 1 tablespoon hemp or coconut milk
- 6-8 strawberries, roughly chopped
- 1 tablespoon ghee, divided
- Honey or maple syrup, for serving
- In a small bowl, whisk together the chia or flax seeds and water. Set aside to thicken.
- In a large bowl, whisk together almond flour, baking powder, tapioca flour, and sea salt.
- In a large measuring cup or small bowl, whisk together egg, vanilla extract, and almond milk. Whisk in chia/flax mixture.
- Pour egg mixture into flour mixture and mix until fully combined.
- Heat ½ tablespoon ghee in a large skillet over medium heat. When it bubbles lightly, scoop ¼ cup batter per pancake into skillet. Quickly add a few pieces of strawberry on top of each pancake. (Any leftover strawberry pieces can be evenly sprinkled over each serving.)
- Cook until little bubbles form and pop on the surface of the pancake, 3-4 minutes. Flip (Carefully—these are more fragile than wheat flour pancakes!) and cook until done, about 1 minute. Repeat with remaining ghee and batter.
- Serve pancakes with honey or maple syrup.