Excellent as a high holiday breakfast, snack, dinner, or dessert, these chocolate and blueberry weed-infused pancakes can be easily MacGyvered together with ingredients you probably have on hand.
Sweet, spongy, chewy and satisfying, pancakes can seriously hit the spot when you’re craving a comforting breakfast, any time of day. This super-simple recipe uses what you’ve got on hand to make a perfect (and surprisingly healthy) 4/20 meal that’s dairy-free, egg-free, gluten-free, and can be whipped up in a food processor or blender in less time than it takes to say “Chocolate BlueberryPancakes!”
Pancakes are one of those foods that can be made with a huge number of ingredients or, alternatively, almost no ingredients at all—in a pinch, you can simply pan-fry bananas that have been mashed with any kind ofD.I.Y. flour to make a light, sweet “cake” you can then top with syrup, nuts and fruit. If you have SatoriTHC/CBD-infused chocolate-covered blueberries on hand, I've found any kind of warm fried dough really does the trick just fine, as the sweetness from the dark-chocolate blueberries really shines through.
Makes 8 pancakes, each containing 10mg of THC or CBD per pancake/per serving
Adapt these to what you've got- if you don’t have bananas, you can use 1/2 cup of applesauce, or 1/2 cup of aquafaba, or two flax “eggs” (flax meal mixed with water), or one medium avocado. If you’ve got salt, cinnamon, vanilla extract, and/or liquid sweetener like maple syrup, coconut syrup, or agave, I super recommend adding those to the mix for those classic pancake flavors, or experiment with savory spices like rosemary or sesame/tahini paste.Play around and see what you’re inspired to add with what you find in your pantry!
1 1/2 cup of rolled oats (or other “flour”-replacement ingredient, like buckwheat, quinoa, chickpea, or brown rice flour)
2 ripe bananas (or 1/2 cup of applesauce, or 1/2 cup of aquafaba,or two flax “eggs”, or one medium avocado)
1/2 cup of unsweetened soy milk (or almond milk, or other liquid“milk”, or water)
40 Satori Dark Chocolate Covered Blueberries (5 per pancake, for10 mg THC or CBD per pancake/per serving)
For classic flavors:
2 tsp of cocoa powder (for chocolate pancakes- could also be peanut butter powder or protein powder, or skipped)
2 tbsp (to taste) of maple syrup or other liquid sweetener (like coconut syrup or agave syrup)
1/2 tsp of salt
1/4 tsp of cinnamon
Baking powder and baking soda mixed with apple cider vinegar or lemon juice creates a chemical reaction that results in extra-fluffy pancakes-not necessary for flavor at all, but makes for fantastic texture if you’ve got the ingredients handy.
1 tbsp of apple cider vinegar (can be replaced with an equal amount of lemon juice- only add if using baking soda and/or baking powder)
1 1/2 tsp of baking powder (not 100% needed, but helps make the pancakes fluffy if you’ve got it)
1/2 tsp of baking soda (only use if also using apple cider vinegar or lemon juice)
*Coconut Cool Whip:
Refrigerate a can of full fat coconut milk, a clean metal or glass bowl, and beaters for a few hours or overnight. When chilled, scoop the hardened coconut cream from the can into the cold bowl and beat with ½ tsp cream of tartar, ½ cup powdered sugar (granulated sugar, molasses, or agave syrup would work as well), and ¼ tsp vanilla extract, whipping until fluffy.Use immediately or keep in the fridge in an airtight container for up to a week.
Make oat flour by processing rolled oats for a few minutes in a food processor or high-speed blender until a powder forms. (You could also make chickpea/garbanzo flour, brown rice flour, and quinoa flour this way- use1 1/2 cups of what you’ve got to make your own flour substitute!)
Add the rest of the dry ingredients (what you have) to the processor or blender, pulsing to thoroughly mix.
Add the wet ingredients you’re using, and mix briefly, until just blended. Add more liquid (soy milk, almond milk, or water, whatever you’re using as the liquid ingredient) to thin the batter as needed, or more “flour” to thicken it, aiming for a‘thick-but-pourable’ consistency.
Chocolatecannabis pancakes with fresh fruit topping
Set the batter aside as you heat the oil and pan to a medium-low temperature. Steady, even heat is the name of the game here for perfectly cooked, crispy-on-the-outside and chewy-on-the-inside pancakes. I recommend spraying the pan lightly with cooking spray (or oiling the pan with a small amount of coconut oil or other high-heat oil) between each pancake so they’ll flip easily (but not too much oil, as it’ll make for ragged edges and uneven cooking).
Chocolatecannabis pancakes with fresh fruit topping
Pour 1/4 cup of the batter into the pan and let cook for about5 minutes, pressing the desired number of Satori cannabis-infused chocolate-covered blueberries into each pancake as the first bubbles appear(about two minutes into the cook time). Add any fresh fruit and nuts into the cooking pancake batter along with the infused chocolates (keep in mind any added fresh fruit will also add extra moisture, so will end up lengthening the cook time of each pancake).
Flip the pancake with a spatula when crispy and cooked on the first side (about 5 minutes), cooking for an additional 4-5 minutes.
Serve warm with coconut cool whip*, fresh fruit, a sprinkle of cinnamon or nutmeg, toasted nuts, chocolate or maple syrup, your favorite cereal, and/or granola (whatever you have handy!), making sure to clearly mark as containing cannabis and the dosage.
Pancakes can be stored in an airtight container in the fridge (for about 3-4 days), then toasted in the toaster oven for a quick and delicious infused breakfast or snack. Separate pancakes with parchment paper if storing in the freezer for longer amounts of time (up to a month).
Satori Chocolates are hand-crafted, artisanal chocolate edibles of the highest quality, globally sourced ingredients to provide the richest microdosing experience.