Ani's Breakfast Cake Recipe! Yummmmmm! I eat these regularly... no pun intended (yes, flax is a grrrreat source of fiber! ;] )
Here’s Ani’s recipe for pancakes with mock butter, a recipe that’s as nutritious as it is delicious and easy to make.
Coconut Breakfast Cakes
By Ani Phyo
2 cups whole flax seeds, ground into meal just before making recipe
2 tablespoons extra virgin coconut oil (liquid form)
½ cup agave nectar [I make the breakfast cakes without this, because I use agave in the syrup]
½ teaspoon Celtic salt
¼ cup filtered water
Put all ingredients into bowl and mix well. Form into four balls and flatten into pancake shapes about ¼ to ½ inch thick.
To serve, top with mock butter (see recipe below), plus sliced fruit (such as kiwi, pear, or banana), and syrup (see recipe below). Serve immediately, or refrigerate the batter for up to four or five days. To vary, mix blueberries or pre-soaked walnuts into the batter.
This has a soft whipped butter texture. Use solid, rather than liquid, coconut oil.
¼ cup coconut butter (Refrigerate or freeze for a few minutes if it’s in liquid form, to solidify it)
1 tablespoon unpasteurized white miso (Chickpea miso--which is soy-free--also works well)
Mix the coconut butter and miso with a spoon or fork until well blended. This butter will keep for months in the freezer.
For the syrup, you can use really raw agave nectar or raw honey alone, or you can blend either of those or soft dates with fresh or frozen fruit, such as berries, and a bit of water to make a syrup.