- 2 cups rolled oats (not instant)
- 1/2 cup raw unsalted sunflower seeds (good source of vitamin E)
- 2 + 1 cups filtered water
- 4 Tbsp carob powder
- 1/4 tsp cinnamon
- 1/2 tsp vanilla essence
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2-3 Tbsp coconut oil or ghee for cooking
- berries for serving
For the chocolate ganache:
- 8 oz semisweet chocolate chips
- 1 cup heavy cream
- 3 Tbsp Jack Daniels whiskey
- 1 tsp vanilla essence
- 1/4 tsp sea salt
Put the rolled oats with 2 cups of water in a covered bowl at room temperature to soak 8-10 hours or overnight. In a separate smaller bowl put the sunflower seeds and 1 cup of water to soak on the counter. Soaking seeds, nuts, and grains makes them easier to digest, by removing some of the phytic acid. Once they are done soaking, put the sunflower seeds in a blender (and throw away the soaking water). Add the oats and water mixture from the first bowl, along with cinnamon, vanilla, salt, and baking soda. Blend well and add more water (about 1 and 1/2 cups) as needed until you get a liquidy batter. Pour the batter on a hot griddle oiled with coconut oil or ghee, forming pancakes. Cook until bubbles form in the middle. Then turn and cook on the other side. Store the cooked pancakes in a covered glass or ceramic container until ready to serve.
For the chocolate ganache, mix the chocolate chips with heavy cream in a small pan placed inside of another pan with hot water on the stove (bain-marie method). Mix gently at low heat until the mixture is homogeneous. Remove from the stove and add the whiskey, vanilla and salt. Pour the mixture in a glass jar and keep in the fridge until ready to serve.
You can serve the pancakes with maple syrup or chocolate ganache and your favorite berries. Leftover pancakes can be refrigerated up to a week or frozen for later use (with parchment paper between them). Enjoy!