This recipe comes from nutritionist Lauren Talbot, who blogs at Diary of a Nutritionist. I dig Lauren because her healthy-eating philosophy is based on incremental change, instead of all-at-once overhauls (or counting calorie type diets), and because though she often cooks raw and vegan, she’s not big on labels (for herself or her clients).
“I do not cook all vegan,” Talbot writes. “However, I like the challenge of ‘veganizing’” recipes.
1 1/2 cups whole wheat pastry flour
2 packets of Stevia
2 tbsp unsweetened cocoa powder (optional)
1 1/2 tsp baking powder
1/4 tsp pink himalayan sea salt
1 1/2 cups coconut milk (vanilla or unsweetened)
1 1/2 tbsp milled flaxseed mixed with 4 tbsp water (you will want to set this aside to thicken for a minute prior to adding to the mixture)
2 tbsp olive oil
8 drops vanilla NuStevia
1. Mix the dry ingredients and set aside.
2. Combine your dry and wet ingredients and mix until smooth. You may wish to add other “cool” ingredients … we almost always choose dark chocolate shavings by Dagoba (non-vegan, about 2 tbsp freshly shaved).
3. Heat up your stove top and pan. Spray the pan with some non-stick cooking oil (I used legit coconut oil, which can sometimes get too oily).
4. Scoop in your batter. Cook on medium heat until the top begins to bubble, then flip …