Our daily bread: Joy in the morning with vegan pancakes!

Psalm 30:1-12 (A Psalm of David)

"O Lord my God, I cried to you for help, and you have healed me. O Lord, you have brought up my soul from Sheol; you restored me to life from among those who go down to the pit. Sing praises to the Lord, O you his saints, and give thanks to his holy name. For his anger is but for a moment, and his favor is for a lifetime. Weeping may tarry for the night, but joy comes with the morning."

Breakfast is one of the most important meals for children during school age. At that age, the need for carbohydrates is higher, since they are growing and they usually have a strong impulse to exercise and use their energy reservoirs to play and learn in school.

I have noticed as a single mom that bread is one of the things my kids crave and i don't have time to bake myself very often. The bread in the markets is not the best option either or is either expensive or not trustworthy in terms of its ingredients and freshness, so i have incorporated this recipe in the blog, that i came out with a day that we needed to bring a little sunshine into our morning routine.

As adults we also need to count with healthy sources of carbohydrates, especially for those who are regularly engaging in physical exercise but also for everyone that is in need of a little extra energy to get by the day. This recipe is excellent to start the day with a smile and it has many nutrients that will nourish your body with all the love God has for you.

I am giving you this recipe in a gluten free and Keto friendly version and in a Vegan version too!

It is optional but highly recommended to use maple syrup, honey or if you are diabetic almond butter to complement these delicious pancakes!

Gluten free/ Keto / Vegan

Ingredients:

1/2 cup of Chia seeds (you can replace it with two organic eggs if you don't have Chia and you aren't vegan)

1 cup of Coconut Milk, Almond Milk or Soy Milk (you can use regular milk if you aren't vegan but i recommend that you make sure it is organic and comes from a good source).

2 cups of Whole Wheat Flour, Coconut Flour or Almond Flour (if you are using other than whole wheat flour you may need to use 1/2 table spoon of corn starch to help the mix stay together)

1 table spoon of sugar (That you can replace with a quarter spoon of Stevia powder if diabetic)

1 table spoon of Organic Coconut oil/ Organic Olive oil (You can replace it with any other butter or oil that you like).

Preparation:

Let the Chia seeds macerate in the milk for 20 to 30 minutes until they have become a jelly texture.

Once they are mixed and their texture is like jelly, add the spoon of oil to the wet mix, you can add the 1/2 table spoon of corn starch here if needed for thickening.

Mix the Flour, the sugar and the sodium bicarbonate in a different bowl.

Add all the wet part of the recipe slowly moving to mixed completely with a fork or hand mixer to avoid breaking the Chia seeds in the mix.

Add some oil or vegan butter to your frying pen and use a ladle to pour the pancakes on the frying pan when it is hot.

Take them out when they are golden and stack them up in a plate, pouring on top of them some syrup, honey or melted almond butter, along with some fresh berries or fruit pieces to add extra miammy presentation to your family dish!

Now get ready to En-joy! And bless me with a comment if you like it: www.youtube.com/@thebutterflypathlc

God bless you abundantly!

Lucia Radetzki

The Butterfly Path