Some mornings you wake up and just want something good! You know what I mean? When you want something rich and decadent, creamy and sweet and still somewhat healthy. This recipe ticked all of those boxes for us. When your kids who tried to inform you that they would NEVER eat vegan a few months ago, are coming to find you to ask for more…you know it’s good! Haha, tricked them children again…insert evil laugh.
I live in a small town and for the longest time Cardamom seemed to allude most of my local grocers. I would ask, and get all kinds of responses. “Sir do y’all carry cardamom?” “Oh, sure sweetie follow me. We have this here um Cina-mum on sale.” “Oh no I meant Cardamom.” “Is that there one of them big sweaters I see them women folk wearin? “No, Sir it’s a spice used often in the cuisine of India and Middle Eastern food.” “Well missy, I’d sure like to help you but I am afraid that I don’t know nutthin about that!”
So I was on my own, searching high and low and finaaaally I found some. I paid a pretty penny for it so I lock it away like it’s the Crown Jewel. Ok, it was $9 so it wasn’t that expensive…just much more then I’m used to spending. Good news is that…….. wait for it……Yoda voice coming—-“the flavor is strong with this one.” (and cut) So it goes a long way. By the way, if you are unsure of what the flavor is, the best description that I can give you is…It’s the good flavor in Chai tea. Ok, enough of me and my antics here’s the recipe:
- 2 cup organic, unbleached flour
- 3 tsp cane sugar
- 2 tsp baking powder
- ⅛ tsp Himalayan pink salt
- 1 cup dairy free milk
- 2 tbsp chia soaked in warm water
- 1 tsp vanilla extract
In a small bowl add 2 tbsp chia, cover with warm water about 4-6 tbsp water. Let soak.
Meanwhile, combine dry ingredients in mixing bowl. Start pudding below. While it’s simmering, add wet ingredients to dry mix including the chia mixture. Mix until lumps disappear. Finish pudding and set aside.
In a non-stick pan heat 1 tsp coconut oil cooking spray. Spoon batter into pan and cook on medium until bubbles form across the top. Flip and cook about 1 minute more.
Cardamom Almond Pudding
- ½ can coconut cream
- ¼ cup dairy free milk
- ¼ cup cane sugar
- ½ tsp cardamom
- 2 tbsp chopped almonds (add in last minute of cooking)
Cook on medium heat for 2 minutes constantly stirring. Lower heat and simmer for 6-8 minutes. Add 1 tsp of cornstarch and turn heat up to medium stir for 2 minutes to boil. Turn off heat and set aside.
To keep lumps from forming. Use a small bowl and slowly pour in a bit of sauce to the cornstarch to make a paste. Add to saucepan. If you’re rushing like I was, give your sauce a quick blitz it in Vitamix and return to pot.
To assemble: Layer pancake and pour a thin layer of pudding on each. Top with fruit and Enjoy!
To complement the Cardamom flavor, I recommend spiced pears, bananas, and berries, cherry compote or fruit butter.