Who remembers having cinnamon sugar pancakes doused in lemon juice when you were young?
I sure do.
Back when I was young and wild and free, mostly because I was on a sugar high. What happened to those days?
The days of guilt-free feasting on sugar-laced pancakes?
We grew up.
We became adults and with it came, (hopefully) a certain awareness.
We realised that we couldn't have whatever we wanted, whenever we wanted it and discovered much to our dismay, that refined sugar is a carcinogenic killer and that it is hidden in almost every product that we consume.
We know that we need to walk more, eat healthier and be aware of what we are putting into our bodies.
As my good friend Nikita says, it’s time to stop counting calories and to start counting chemicals.
When last did you actually read the ingredients on a package and not just the kilojoules or carb amount?
Better yet, when last did you understand what the ingredients were??
I have taken a vow to not eat less but to eat better.
At the end of the day that is what it comes down to.
Mindless eating is out and mindful eating is in!
Personally, I have become slightly obsessed with this new awareness and am pushing myself to learn new ways of having my cake and eating it!
These hotcakes are delicious and will leave your Sunday mornings all the better for it!
The best part?
They are (refined) sugar-free and in my opinion, guilt free.
Now isn't that a relationship we all want with our food?
Ingredients:
For the hotcakes
- 4 eggs
- ½ cup coconut flour
- 1 large green apple, grated
- 2 tablespoons chia seeds
- 1/2 cup almond milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla paste
- 1 teaspoon baking powder
- 1 tablespoon coconut oil
For the berry compote
- 1 cup mixed berries, frozen or fresh
- ¼ cup coconut sugar
Instructions:
For the hotcakes
In a medium bowl whisk the eggs.
Add the flour, green apple, almond milk, cinnamon, vanilla paste and baking powder to the eggs and whisk until well combined.
In a large frying pan over a medium heat, add one tablespoon of coconut oil.
Spoon the pancake mixture into the pan, about two tablespoons per portion.
Cooking two to three minutes on either side or until golden brown.
For the Compote
In a small frying pan over a medium heat, add the berries and the coconut sugar, allow to simmer or until the berries reach a jam-like consistency.
Top the hotcakes and serve hot!
Health fact: Berries are rich with powerful antioxidants. They assist in neutralizing free radicals or unstable oxygen molecules, that can cause damage to cells which are a major source of disease and aging.
-Melissa