This is a great option for breakfast or a snack before a long workout. They are light and easily digestible, yet deliver an abundance of nutrients to fuel peak performance.
1 cup popped amaranth*
1 cup hemp milk
1 cup water
½ cup sprouted buckwheat
¼ cup ground flaxseed
¼ cup hemp protein
1 tablespoon ground dulse flakes
½ tablespoon grated fresh ginger
Note- Popped amaranth: Heat a small amount of coconut oil (just enough to cover the bottom of the pan) over medium heat. Add a small amount of amaranth, just enough to cover the bottom of the pan. As it pops, remove it from the pan with a spatula and add more grains for popping. Light and fluffy popped amaranth is an ice substitute for heavier flours in pancakes. Recipe:
In food processor, combine all ingredients and process until smooth. Lightly oil a frying pan with coconut oil and heat over medium heat. Pour in pancake batter to desired size pancake. Let the batter cook for 5 minutes or until bubbles begin to appear. Flip and cook for another 5 minutes on the other side. Since these pancakes contain essential fatty acids that are destroyed at high heat, they are cooked at a lower temperature than traditional pancakes, taking a bit longer to cook.