Did you know...and Kamut Gingerbread Pancakes

Did you know that this is my 200th post?? Well...it is! I can't believe I have done 200 recipe posts. I have high hopes for 2012. I invision many plant strong recipes. Kale will probably be the star of many of them ;) I have made many yummy, delicious and nutritious soups and stews so far and can't wait to share them with you. I also invision many more posts for 2012. After having my baby girl I kind of neglected this blog, for a good cause of course:) She keeps me busy and I find very little time to do much else. However, I feel like I am at the point where I can start dedicating more time to this blog. Mainly because I want to share the many recipes I have been making. I have really focused on trying to nourish and feed my family the best I can, and while doing so I have been finding that eating that way can be the most delicious way to eat. That being said, let me introduce you to these kamut gingerbread pancakes.

First of all, they are delicious. Such a fun breakfast especially for this time of year. I love that they are made with kamut. Kamut has more protein than wheat and less gluten. In fact, some who are gluten intolerant can tolerate kamut. If you don't have kamut on hand I'm sure you could sub whole wheat.

Enjoy!

KAMUT Vegan Gingerbread Pancakes

1 ½ Cups KAMUT® flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground dried ginger (or gingerbread spice)

1 teaspoon ground cinnamon

1 chia or flax egg*

½ teaspoon vanilla extract

¼ cup molasses

1 ½ cups water

Optional – sprinkle of walnuts on top

Method: Whisk flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl. Set aside. Prepare the chia egg in a separate mixing bowl and let sit for a few minutes before mixing with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook unitll bubbles form and the edges are dry. Flip and cook until browned on the other side.

*Chia or flax egg

This recipe makes the equivalent of 1 egg.

3 Tablespoons water

1 Tablespoon white chia seed meal or flax seed

1) Grind the seeds into a meal in a blender or spice grinder.

2) Add the water to a small bowl or cup. Add the seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the process.