The usage of almond based ingredients boosts our immunity with its high content of zinc. And the inherent magnesium content relaxes emotional tensions, which in turn can help minimize “crash, burn and fall ill” cycle.
Coconut oil is used here because I just love how its lauric acid content is antiviral and antibacterial.
I am a fan of hemp seeds because they have a perfect balance of inflammatory marker (necessary for body to fend off pathogens) and anti-inflammatory marker (necessary to promote healing).
*1 cup oats flour
1 1/4 cup almond flour
1 tsp cinnamon
1 tbsp baking powder
1/2 tsp sea salt
1/8 cup maple syrup
**2/3 cup hemp seeds milk
1/3 cup coconut oil
Put all dry ingredients, followed by wet ingredients, into food processor. Blend everything till they are thoroughly mixed.
Heat non-stick pan (I use a Green Pan, made is ceramic) with coconut oil greased on its surface, on low-medium heat.
Pour 1/4 cup of batter onto pan. When many bubbles form on the batter, flip to the other side (assuming it has turned golden brown). Continue to heat for 2-3 minutes or a little more depending on your stove, and until both sides are golden brown.
Repeat steps 2 and 3.
Enjoy the pancakes with your favorite fruits and / or nuts as toppings.
*Note: Oat flour can be made by pulsing rolled oats in a food processor, till they reach a grain like consistency.
**Note: Hemp seeds milk here can be made by blending 1/4 cup of hemp seeds with 2/3 cups of water in a blender. Alternatively, 2/3 cups of almond milk or coconut milk can be used.