Podcast Guest Recipes: Asher Cowan’s Red Velvet Heirloom Pancakes

Ingredients

• 2 cups emmer flour (emmer is an ancient high-protein wheat; spelt or whole-wheat flour can be substituted)
• 1 tbsp Dr. Cowan’s Garden Three-Beet Powder
• 1 tsp Dr. Cowan’s Garden Threefold Blend (Slightly Sweet)
• 1 cup whole-milk yogurt
• 1 cup water
• 2 tsp baking soda
• 1/2 tsp sea salt
• 2 Tbsp Dr. Cowan’s Garden A2/A2 ghee or butter, melted
• 1 egg
• 1 cup fresh or frozen blueberries
• 1 over-ripe banana, cut into small chunks
• Heavy cream (optional)
• 2 Tbsp coconut oil
• Butter, jam or maple syrup to taste

Instructions

1. Mix together the emmer flour and Beet and Threefold Blend powders. Add the yogurt and water and stir gently to combine completely. Cover with a towel and leave out overnight.
2. In the morning, add the baking soda, salt, melted butter, egg, blueberries and banana to the batter. Stir to combine completely. If too thick, add heavy cream (or water) as needed.
3. In a large skillet, heat coconut oil over medium heat until hot. Turn heat to medium-low. Spoon large dollops of batter into the pan and simmer until brown on both sides and cooked through.
4. Serve with additional yogurt, butter, jam or maple syrup.

This recipe was provided by Asher Cowan, CEO of Dr. Cowan’s Garden. Asher co-founded the business with his father Dr. Thomas Cowan. The original product line was garden powders which offered a way for people without a large garden to be able to eat five plants a day. The company has since expanded into foods for all categories of plants and animals. Asher explains all of the foods are ones he’s wanted for his own pantry.