Girl Scout cookie season has arrived! And just like cooking with seasonal produce, this time of year is an opportunity to add some seasonal cookies to some classic favorites. Last week I tested out this Thin Mint Buckwheat Chia Pancake idea I had. Turns out Girl Scout cookies are more than just an addictive sweet treat. When combined with other whole food ingredients like gluten-free buckwheat pancake mix, organic pasture-raised eggs, and chia seeds - these delicious cookies become a treat that delivers healthy omega-3 fatty acids, fiber, antioxidants, protein and essential minerals. Here is what you'll need for this Z|W original recipe.
3/4 cup buckwheat pancake mix
1 large organic brown egg
3/4 cup unsweetened vanilla almond milk
1 Tbsp vegetable oil
1 tsp organic vanilla extract
2 Tbsp chia seeds
7 Thin Mint cookies - crushed
1 Tbsp raw honey (for drizzle over finished pancakes)
for a fully GLUTEN-FREE recipe, substitute Girl Scout Thin Mints with gluten-free chocolate mint cookies like Goodie Girl Cookies Mint Slims.
Serving size: 10-12 4" pancakes; ideal for 2-3 people
Preheat griddle pan on stovetop.
Combine buckwheat pancake mix with almond milk and egg. Mix well with whisk. Then add vegetable oil, vanilla extract and chia seeds. Whisk thoroughly to combine all ingredients evenly. Crush Thin Mint cookies and add to mixing bowl, stirring them evenly into the batter.
Using a large spoon or Tbsp pour individual spoonfuls onto griddle. Turn pancakes over once edges are cooked through and pancake can be flipped. Aim for golden brown finish on each side of pancake.
Heat honey for drizzling over finished pancakes and serve. Enjoy!