You read that right! two of your favorite breakfasts, smoothies & pancakes in one awesome recipe! Get that pancake comfort food feel plus the superfoods benefits of a smoothie all in one... Aaaand make 6 awesome pansmoothiecakes (yep i made that up) in one shot in 7 minutes! no more everyone waiting till you finished an entire batch of pancakes, whoosh 6 at a time! read on to find out how ;)
I did not make these vegan, but will detail how you could easily do so. These pansmoothiecakes (i crack myself up!) are gluten free and very high in protein!
difficulty level: beginner
prep time: 12 minutes
cooking time: 7 minutes x 2 (7 minutes per batch) each batch will yield 6 pancakes, you can make one, and refrigerate the rest for the next day.
- parchment paper, not foil or wax paper.
- high powered blender/vitamix
what you need:
for pancakes dry ingredients:
- 1 cup gluten free all purpose flour (i used Bob's red mill)
- 1 cup Teff flour, or oat flour or buckwheat, or another cup of all purpose gluten free flour (you can find Teff flour also by Bob's red mills on Amazon)
- 1/2 tsp salt
- 2 1/2 tsp stevia powder
- 4 tsp baking powder
- 2 tbsp chia seed
for pancakes wet ingredients:
- 2 eggs *or 2 "vegan eggs" which is 2 tbsp flax meal mixed well with 5 tbsp boiling water for vegan version
- 4 tbsp oil, melted coconut oil, or avocado oil would work best.
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk or milk of choice + 1/4 to 1/2 cup extra almond milk on the side; this batter is intended to be thick, but still a liquid batter, after a few test tries, i found that as the chia seeds thicken the batter, sometimes you will need more almond milk to actually get the mixture to become a liquid, it kind of varies, so start with the first cup, and see what happens, if it looks like dough... add a bit of the extra milk at a time to turn it into a batter, but not a runny batter.
- 1/2 cup beets red raw
- 1/2 cup frozen strawberries thawed
- 1/4 cup kale (1 leaf stem removed)
- 1/4 cup frozen mango pieces
- 1 tbsp almond butter
- 1 full scoop vanilla whey protein isolate. i use Bluebonnets vanilla whey protein isolate (Amazon) as it is lactose free and comes from hormone free pasture raised cows. You can absolutely make this vegan by opting for a plant based vanilla protein powder. if you skip the protein, add extra vanilla extract and stevia to balance out flavor.
- 1/2 tbsp coconut oil melted, or avocado oil
- 2 tbsp chia seeds
- 1/2 cup unsweetened almond milk or milk of choice
Note: you can make your favorite smoothie instead, just try to stick to my ratios, so you can use banana in place of mango, just use the same amount, you can skip the 1/4 Kale and add 1/4 cup frozen blueberries in stead... etc.
The only thing you must keep, is the 2 tbsp of chia seeds, this is what helps thicken the smoothie which is absolutely necessary.
what to do:
- preheat oven to 350 degrees... yes you read this right, oven ;) this is how we will get 6 pancakes at a time.. and the only way i figured out how to make this recipe work.. a few griddle/frying pan tries were... EPIC fails! :)
- line a large oven sized baking sheet with parchment paper, and put into oven as oven preheats
- combine all dry ingredients in a large bowl, use a whisk to mix well.
- combine all wet ingredients, break the egg yolks with a whisk, and whisk briefly to mix well. do not over whisk, over-whisking starts to change the egg proteins and results in rock like pancakes...no thank you!
- pour wet ingredients into dry ingredients and immediately start mixing with a spatula until no flour clumps are visible
- this is where you might need to carefully/gradually add a bit of the extra almond milk, depending on the batter consistency.
- set batter aside for at least 10 minutes to allow to thicken further
- whirl all smoothie ingredients in Vitamix/blender
- set aside for 5 minutes to let chia seeds fully thicken smoothie mix. This is purposely a very thick smoothie, to be able to use in this application (pancakes) without running all over the place; also we will use some of this smoothie as a topping for our pancakes once they are done! :) way less sugar and much more nutrition then syrup!! :)
- take the preheated sheet pan out of the oven
- ladle 1/4 cup of pancake batter onto baking sheet, the large sheet pan should accommodate 6 pancakes.
- ladle 1 tbsp of smoothie mix onto each 1/4 cup pancake batter
- use a teaspoon or knife handle to swirl and spread the smoothie mixture into the pancake; this will spread the pancake batter a bit, try not to overdo, swirl it gently.
- place the pansmoothiecakes into the oven on middle rack
- bake 6 minutes
- remove from oven and use a silicone spatula to gently flip pansmoothicakes
- return to oven for 1 more minute
- remove from oven, carefully use silicone spatula to pick each little pansmoothiecake and flip it swirl side back up onto a cooling rack if making ahead, or staringht onto your plate! nomnom!!
- you can repeat this again with the second batch, or make the second batch the next day, refrigerate the batter and smoothie separately.
I used the left over smoothie (after batch 2 was done) as a topping for the pansmooticakes, just added about 2-3 tbsp almon milk to thin it down a bit.
If you just make one batch, take 1/4 cup of the smoothie mixture and add the almond milk to use it in place of syrup.
this is so chalk full of good stuff: whole grain, high fiber, good fats, high protein, mega antioxidants dose and all for breakfast! yep this is one deliciously whimsical and super healthy start to a day :)