OK, I have a confession to make. I am NOT a Master Chef. I can’t make my food look pretty to save myself! If I was working in a restaurant or cafe, I’d be sacked on the spot.
However, my genius is in CREATING recipes. I have this knack of knowing what oils and what foods are going to taste absolutely amazing together…so I have a lot of fun creating unique taste sensations!
For the past 6 months, I’ve had the same breakfast every morning, and it’s absolutely delicious. But do you know what’s really crazy? I haven’t been adding essential oils into it!
A week ago I wrote a fascinating bulletin about how Ginger oil was used for an out of body experience. I was so inspired by what I researched on Ginger oil, that the next morning I just had to add it to my pancake mix!
This recipe will absolutely blow your socks off with its deliciousness (is that even a word, lol???). It’s a recipe the whole family will love, and tastes like a chocolate gingerbread cookie mix. YUM!!!
Make your own delicious Gingerbread Choc Pancakes!
We’re such unique beings, we all have different needs for our body and Soul, so this recipe is easy to adapt to your dietary preferences. The main recipe is vegetarian but not vegan. Scroll to the bottom of this section for recipe adaptations suited to vegan/plant-based diets, and also to keto – paleo – sibo – fodmaps diets.
Your Ingredients List (for the vegetarian version):
The following quantities are per person, so multiply by the number of people enjoying this meal:
- 55g of Keto Pancake Mix by The Monday Food Co. (or use your favourite pancake recipe, or the recipe at the bottom of this bulletin)
- 1 heaped scoop of Young Living’s Pure Protein Complete “chocolate deluxe” protein powder
- 1 large egg
- 1/4 cup of milk or dairy-free alternative (I use the Nutty Bruce brand of Unsweetened Almond Milk)
- 1 drop of Young Living Ginger oil (if you live in EU/UK use Ginger Plus oil, or in the US use Ginger Vitality oil)
- Optional: 1 heaped teaspoon of ground linseed (I love the Ceres Organic brand LSC, which is ground Linseed, Sunflower Seed & Chia Seed)
- Optional: Maple syrup to drizzle sparingly over the top.
- Optional garnish: fresh organic blueberries, strawberries, raspberries, banana and passion fruit pulp, and a scoop of yoghurt – I personally love coconut yoghurt for this recipe.
How to prepare
Mix ingredients together in a high speed blender. Pop a teaspoon of coconut oil into your fry pan (enough to prevent sticking). Allow the pan to warm, then turn to low heat and pour in the pancake mixture.
Fight away the little and big kids who are lining up to lick the bowl (that includes me!!!)
Smaller pancakes work better than large ones if you want them to flip easily without breaking. Watch for the bubbles to start appearing on the top of the pancake as its cooking. Once you have a good number of bubbles in place, flip your pancake and turn off the heat, letting the pancake continue cooking just from the heat of the pan (or if you still have more to cook, just keep it on low heat setting).
Garnish with any or all of the following: fresh blueberries, strawberries, raspberries, banana slices and/or passion fruit pulp, and a scoop of coconut yoghurt.
Serve warm, and enjoy!!!
Adapting the recipe to your dietary preferences
VEGAN ADAPTATION: This recipe is vegetarian but not vegan – it contains some dairy and an egg. If you are on a plant-based (vegan-friendly) diet, you’ll want to adapt the recipe in two ways:
Young Living’s Pure Protein Complete is a delicious protein powder, however it contains whey protein, egg albumin and milk powder, so substitute with a vegan protein powder. In Australia, I especially like Eden Health Foods “Ultimate Protein Chocolate” – it’s a lovely clean vegan-friendly protein powder.
Vegan Egg Substitute: Also, you’ll need to substitute the egg with something that will bind the ingredients. Joythebaker.com has some great suggestions on her website, and at the top of the list is this great tip:
“To replace one large egg, finely grind 1 tablespoon of golden flax seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe. The mixture will have thickened slightly and feel like a loose jelly. Just before incorporating into a recipe, stir in a good pinch of baking powder” (Bicarb of Soda).
KETO – PALEO – SIBO – FODMAPS ADAPTATION: If you’re on a keto, paleo, SIBO or Fodmaps diet, you can substitute Pure Protein Complete with an alternative protein powder. Gelatin Health has a lovely Collagen & Bone Broth protein shake that works really well in this recipe (use 2 level scoops in place of the 1 heaped scoop of Pure Protein Complete)…it’s not vegan, of course.
How to make your own Keto Pancake Mix:
I love The Monday Food Co.’s Keto Pancake Mix, which is available in Australia. It contains birch xylitol (GMO free), blanched almond flour, coconut flour, tapioca flour, bicarb soda, vanilla bean and himalayan salt. I even know the beautiful lady behind this brand! However, if you can’t access this brand easily, or prefer to make your own pancake mix, I came across this awesome alternative:
- 5 large eggs (this means you won’t need to use any additional eggs in the mix, and this quantity should be enough for 5 people)
- 2 tablespoons of xylitol or erythritol (or any sweetener you desire, eg. maple syrup if you’re not on a keto diet)
- 1 cup almond flour, finely ground (it’s best if the almonds are blanched)
- 1/4 cup of coconut flour
- 1/4 cup of milk (I recommend unsweetened almond milk) – you may not need to add the extra milk in the main recipe – you want to end up with a batter-like consistency, so add the extra milk slowly, until you achieve that consistency)
- 1.5 teaspoons of vanilla powder
- a pinch of celtic sea salt or himalayan sea salt
Be aware that every ingredient and brand change will also change the consistency of the ingredients. For example, when I use the Gelatin Health protein powder, I can really taste the Ginger oil. When I use Young Living’s Pure Protein Complete protein powder, I sometimes need to add extra Ginger oil or a bit more almond milk to achieve the flavour and consistency I want.
Put your Master Chef hat on when you’re in the kitchen, and be prepared to experiment! You could even add a mashed banana into the recipe. That would be super yummy, but will mean you’ll need an extra 1-2 drops of Ginger oil to compensate. And if you want to get totally decadent, put some shaved chocolate and toasted shredded coconut on top.
I’d love to hear what you think of your Gingerbread Choc Pancakes when you make them!