Nothing much more to today’s anti-recipe than this: I was out of almost every Christie-staple ingredient possible (See Exhibit A – Time for a trip to TJs) but really needed some Sunday AM fuel to power me through a run…and that trip to TJs.
And, so chocolate chia oat pancakes were born – and they’re delicious + super simple! Check it out below:
Ingredients: 2 c. oats (or 1 c. oats + 1 c. nuts), 1 c. water (or plant-based milk if your fridge has more than beer, condiments and a half eaten peanut butter cup in it), 1/2 c. nut butter (I used maple pecan butter, courtesy of my lady @hungryheartwellness), 1/2 tsp. baking soda, 3 tbs. chia sees, 4 heaping tbs. cacao powder, 2 tbs. maple syrup (or honey), 2 tbs. vanilla extract, 1 pinch salt, oil for frying (olive or coconut)
Directions: (1) Make chia eggs by grinding up 3 tbs. of chia seeds in a blender, then mixing with 12-15 tbs water. Set aside until the chias glue up. (2) Dry ingredients – blend the nut + oat + baking soda + cacao power + salt pinch until you have chocolate-colored flour. (3) Mix in the wet ingredients – nut butter, chia eggs, syrup – and the water. Add up to a cup of water/nut milk, but pour in small increments until you get a thick-but-gooey batter. (4) Heat up the pan with a tbs. of oil – and fry up the cakes! (5) top with maple syrup. (6) Enjoy!
Notes: This won’t look like Bisquick soupy batter and your pancakes won’t be perfectly round, but you won’t feel like shit after so winning! Also, this recipe has been tested on (1) hungover boyfriend/normal dinner guest and he appears to have eaten half of it and kept it down (I’d ask but obvi now he’s sleeping), so I bet your hungover/normal eating friends + family will love it too!