Pancakes of Champions

So I’ve been losing my hair more often than usual. Every time I run my fingers through my hair, I pull some strands. I know there are many reasons to hair loss: stress, hair dye, and lack of protein. I reanalyzed my diet and came to the conclusion I really am not getting enough protein ever since I stopped eating yogurt. That wasn’t my favorite thing to do and after my recent failed experiment of seeing how tolerant to lactose I can be, I need to find other methods.

Beans, for one, are a great source of protein. They also give iron and fiber, which are also necessary assets for those with nutrient absorption issues. Garbanzo beans, ceici beans, chickpeas, chana, and whatever else you would prefer to call them, are one of the best in my opinions. I think they surmount the amount of protein in comparison to other beans; although, lentils (dried peas they aren’t really ‘legumes’ to be technical) are even better than the standard canned. So if you want to really up the protein, make lentil flour or purchase it from your local Indian market where it would be labeled ‘gram flour’. The quinoa flakes also add a great amount of protein. If you prefer and can tolerate oats, substitute with oatmeal or other ‘pressed’ GF grain. I think they make kasha flakes too, somewhere.

The pumpkin seeds in this recipe can be substituted with crushed nuts if desired. I did it for a few reasons: my current addiction to put pumpkin seeds in everything, they are an awesome source of minerals, and they are just extremely tasty. Almonds, pistachios, or even a few tablespoons of peanuts could most certainly substitute. Even sesame seeds if you would like to go that root. Feel free to experiment and toss in some dried chopped fruit for extra iron but be careful because they will add extra sugar if you’re watching the sugar count. I, personally, love pairing my pancakes with fresh fruit and drizzled with light maple syrup.
…Or a cup of cottage cheese if I was able to tolerate it..Sigh.


Multigrain Protein Packed Pancakes
2 tbsp pumpkin seeds
¼ cup brown rice, cooked
¼ cup splenda
½ cup garbanzo flour
½ cup cornmeal
1/3 cup quinoa flakes
¼ cup cornstarch
1 tbsp baking powder
1 ½ tsp baking soda
1/3 packet of gelatin (or ¼ tsp xanthan gum)
1 cup liquid (water, juice, or non-dairy milk)
2 egg beaters
2 tbsp non-dairy margarine
Cinnamon to taste
Nutmeg to taste

Completely combine all the dry ingredients in a bowl and thoroughly mix. Make a well, add the liquids and gently stir. Ladle into a pan sprayed with nonstick cooking spray, about 5-6 inch in diameter. When bubbles are seen, carefully flip and cook until golden brown.

Makes 18 5 inch diameter pancakes.