Apparently, I have lost my mind!
This morning, exactly one line after wishing you a happy hump day, I proclaimed it Three Question Thursday! Problem is – it’s Wednesday! I’m as confused as you are. My mind has clearly already gone on vacation. How’s the weather down south, mind? At any rate, now I know how you all feel about babies and aliens. Good information! ;)
Well, I’m going to get right to it, because dinner tonight was epic. E.P.I.C. Pumpkin Chia Pancakes!
I had never tried this mix, but after my show stopping pumpkin bread from Starbucks yesterday (I seriously contemplated getting another one this morning!) I knew I had to make use of it tonight, to try and recreate the flavors.
The directions on the back of the box were for 1 cup of mix, to make 6-8 pancakes. While I would gladly eat 6-8 pancakes in one sitting, my puffy morning cheeks would not, so I used 1/3 cup dry mix, for 2-3 pancakes worth.
Then I thought – well, how do I divide an egg in three easily? The answer is, you can’t. Then I remembered that you can use ground flax seeds as an egg substitute. But I don’t have any of those. Then I thought, chia seeds are similar to flax seeds and they goo up when mixed with liquid. That should act as a binder like an egg would, right? I decided to go for it!
I pre-heated my Griddler to 375 degrees, then combined 1/3 cup dry pancake mix, 1/2 Tablespoon chia seeds and enough milk to take the mixture to pancake consistency.
Hoping for the best, I poured my batter onto the griddle. It was a bit soupy at first, I’ll admit.
But suddenly, out of nowhere, I saw little air bubbles. Then the pancakes started rising in the middles! Success?
Then it came time to flip these babies. Now, we all know that I suck, I mean really suck, at flipping pancakes.
Luckily the Griddler plates were super slick and they flipped with zero effort. Yes!
After plating, I drizzled with ~1 Tablespoon of Agave Nectar, dug in and hoped for the best.
Ummm – I hereby proclaim these Best Pancakes Ever!!!
Take the best pumpkin loaf, muffin, bar, scone – whatever – and kick it up 10 notches. Then you’ve reached the deliciousness that is Pumpkin Chia Pancakes!!
Sweet pumpkin, spicy cinnamon and a perfectly creamy, light texture. Plus you’ve got the health benefits of chia, to boot! Glad to know that chia seeds can be used as an egg substitute in pancakes and, perhaps, other baked goods as well. May be worth some experimenting…
If you’ve got a Trader Joe’s nearby, I highly suggest you pick up a box of this mix – it is a must buy! :D
Oh, I also had a side salad of spinach, baby carrots and sliced almonds.
What, you don’t eat salads with your pancakes? ;) A little random, but I can’t bear to let food go to waste when I’m on vacation!
Splashed with some local, olive oil vinaigrette. The best.
Well, you know how you prepare all week to go on vacation, and you think you’ve got everything taken care of? Then the night before you leave, you realize you still have a million things left to do? Well, that’s me. Right now. We leave tomorrow morning and I’ve got a laundry list of things to do before I go to bed. 8O
Don’t worry, I’ve already packed the necessary reading material.
I’ll be popping in from time to time during my trip to New Orleans, but in the meantime, I hope you enjoy the guest post recipes that will be popping up throughout the next several days. Make sure to check back often, because these are some recipes that you’ll definitely want to add to your arsenal.
Have a great rest of your week and, Bon Voyage! :D