A few years ago, I was in a cashew butter rut. Which was born out of an almond butter rut, which was born out of a peanut butter rut.
I get addicted to nut butters. Nuts, really, in any form. (Heeeeyyyyy). If there was a 21-Day Nut Detox, I would sign up.
So in the spirit of variety, and so as not to overdo any one nut, I started baking with Sunflower Seed butter.
I almost threw out an entire batch of muffins after my daughter bit into one and it was green inside. Green inside!
I knew Google would know. A quick consult revealed to me that yes, indeed, there is a chemical reaction between baking soda and sunflower seed butter. Sunflower seed butter actually contains a small amount of chlorogenic acid, or chlorophyll, which reacts with the baking soda when heated and naturally turns your delicious baked goods a healthy shade of green!
(Don't you love/hate Google?)
This was somewhere in the middle of October so I made a mental note to save this baking trick for a lucky day in March when I could offer my kids a festive treat without resorting to Green Dye #852.
And here you have it! I went with pancakes.
The cool thing about them is that the outside stays toasty brown, but the insides turn a rich shade of green that's slightly unnerving but has no effect whatsoever on the taste. It's fun to watch the colors change on the griddle -- your kids will love it.
Another bonus to this recipe is that you can put all of the ingredients in a blender and pour straight on the griddle. I live for this kind of ease and simplicity, especially in baking. The only caveat is that you want to blend up the eggs FIRST to create a lighter, fluffier pancake, and then add the rest of the ingredients.
The batter is thick, so you can add extra water (or milk of choice) to make them the consistency that you prefer. I left mine pretty dense so I was practically spreading the pancake on the griddle like mud. (Mmmm, doesn't that sound delicious? I sure know how to blog).
I recommend using the sugar free version of Sunbutter, which is simply sunflower seeds and salt -- no added sugar, oils, or preservatives.
I also made a big giant batch of these because I like to have extras for freezing or later in the week, but you can cut the recipe in half if you like. This version made about 8 thick, good size pancakes.
Oh, and one other thing: sunflower seed butter packs a decent protein punch! There are 56 grams of protein from the Sunbutter alone in this recipe. Plus 4 eggs at 6 grams of protein a pop...that's another 24...80 grams...that's 10g of protein per pancake. Who has only one pancake? That's a 20g-protein breakfast.
Top o' the mornin! I hope you and your families enjoy this fun treat.
- 4 eggs
- 1 cup of sunflower seed butter (I like this one)
- 2 very ripe bananas (use green-tipped for 21DSD)
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- water or milk to dilute if needed
- honey or natural sweetener (optional, to taste) - omit for 21DSD
- coconut oil or ghee for griddle pan
- Put eggs in blender, pulse to combine.
- Add remaining ingredients and blend thoroughly, but do not overblend.
- Ladle out onto griddle pan greased with oil/ghee, spreading with a spatula if necessary.
- Come on, you know how to make pancakes.
Thank you to Plaid & Paleo for the recipe inspiration!