I’ve made (and eaten) a lot of bad pancakes over the past 5 years. You’d think pancakes would be something pretty basic; a hard meal to really screw up. Well, not really.
The progression of my pancake concoctions over the last few years is a pretty good indicator of where I was/am on my health journey. 5 years ago, when I was first trying to lose the 20 pounds that crept up on me since college it was all about the calorie counting. And so my pancakes were a multi-grain, out of the box, precisely measured proportions kind of thing. They were usually pretty good as it’s kind of hard to screw up boxed pancake mix. But as I slowly transitioned away from calorie counting and focused more on nutrient dense food, things like chia seeds, ground flax, pumpkin and an assortment of flours (oat, almond flour, rice flour, coconut flour, gf baking mix, etc.) worked their way into my pancakes and let me tell you, there’s a lot that can wrong when you’re experimenting outside the safety net of all-purpose flours and a normal egg. I went through a “let’s try and leave as much dairy out as possible” phase and used chia and flax eggs for awhile, something that taught me there’s a reason they call a normal egg “The Incredible, Edible..”. Then there was the paleo obsession of 2012 which was like a double whammy; no dairy & no grains. A lot of bad, bad pancakes were eaten during that time. Although, these pumpkin paleo pancakes that came out of that phase are still one of my favorites and one of the top 3 most popular posts on this site.
The quinoa gives these pancakes a nice protein boost and a fun texture. The blend of flours is like the gf stars aligned because these pancakes are the perfect balance of dense and fluffy. I hate a thin pancake. These are the total opposite of that. And then there’s the meyer lemon. Oh, how I adore those little guys. Why is it that we can get blueberries from Chile right now without pause but we can’t get meyer lemons in the middle of the summer from wherever meyer lemons grow that time of the year?! Anyway, they’re a bit milder than your typical tart lemon which results in a perfect lemony, sweet pancake.
If this is where the pancake roller-coaster ends for me, I’d be a happy camper.
For the recipe and ingredients click here.