Archives for chia seeds

Runner’s Pancakes

March 1, 2017 by Zucchini Runner in Breakfast, Food | 8 Comments

Pancakes are a staple in our house, and this recipe comes to you just in time to prepare for National Pancake Day, March 7th! We experiment with different recipes and try different combos all the time. Maybe it dates back to my childhood when my Grandma would make all sorts of flavored pancakes for us — often times for dinner. So this recipe is a revised version of one that has been on the blog since 2012. We have changed our eating habits since then, so I thought it was a good time to update this to reflect our new tastes and nutrition. Enjoy!

Print
Runner’s Pancakes
Rate this recipe
Average:5/5
2ratings

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 16 - 1/4 c. pancakes

Runner’s Pancakes

Ingredients

Combine all these dry ingredients in a large bowl:

2 c. Einkorn flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. cinnamon

Combine all these ingredients in your blender, in the order listed:

2 c. nut milk of choice

1 TBSP nut butter of choice

1 TBSP honey

1 tsp. vanilla extract

1/2 tsp. almond extract

2 small bananas, peeled and broken in half

2 TBSP chia seeds (once you add these, immediately blend all ingredients on high, until no lumps remain)

Instructions

    1. Add liquid mixture, to the dry mixture and stir well to combine.

    2. Scoop batter onto greased griddle or pan using a 1/4 c. measuring cup

    3. After about 3-4 minutes, or until the edges start to turn brown, flip and cook on other side for about 2-3 minutes.

    4. Serve warm, topped with your favorite fresh fruit and/or maple syrup.

Recipe Management Powered by Zip Recipes Plugin
https://www.zucchinirunner.com/2017/03/01/runners-pancakes/

Here is a little slideshow to show a visual step-by-step, if you don’t have a blender.

This slideshow requires JavaScript.

Do you ever eat pancakes for dinner?

Raspberry Almond Chia Pudding

May 7, 2013 by Zucchini Runner in Dessert, Food, Side Dish, Snacks | 5 Comments

Chia seed pudding is probably one of the easiest snacks to make, and as a bonus it is healthy with a little sweetness too! If you like rice pudding, you will probably like Chia pudding.

Ta da! Will stay fresh for 2 days tops...

Ta da! Will stay fresh for 2 days tops…

2 cups almond milk (or other non-dairy milk you like)
8 tbsp Chia seeds
2-3 tbsp maple syrup
1-2 tsp Disaronno (optional)
1/4 c. coconut flakes (unsweetened)
30-35 fresh raspberries
1/4 c. chopped almonds (or your favorite nut) for topping

  1. Simply combine the milk, chia seeds, half the maple syrup and half the Disaronno in a measuring glass and whisk vigorously.
  2. Let sit for about 5 minutes and whisk again. Pour half the mixture into the serving dish and let sit an additional 10-15 minutes. You want the mixture to thicken naturally – the chia seeds will plump and form an outer gel – very cool!
  3. After it has thickened, sprinkle half the coconut flakes on top of the mixture in the serving dish and press half your raspberries into the mixture.
  4. Complete these steps again for the final layer.
  5. Toss the remaining coconut flakes, maple syrup and a little more Disaronno with the chopped almonds. (Disaronno has an almond flavor, so it enhances the almonds – this is my “secret” ingredient!)
  6. Place container in fridge to chill for at least 3 hours, or overnight works too.

This slideshow requires JavaScript.

Chia seed pudding is something that is SO easy to make, so get creative with it! I’ve also made this with JUST almond milk, chia seeds, cinnamon and raisins for a more traditional ‘rice pudding’ substitute. You can also just do it plain, with your nut milk of choice and chia seeds. Then you can plop it on top of your morning oatmeal for a flavorful and energizing addition. Have fun experimenting and enjoy the wonderful benefits of Chia!