Mancakes, a complimentary recipe from the Ziggy Marley and Family Cookbook
To mark the release of our Ziggy Marley and Family Cookbook, we’re pleased to present Ziggy’s recipe for “Mancakes”—a delicious and healthful way to start (or, who are we kidding, finish) any day.
“I like pancakes, and so does my family, but they don’t have any real nourishment other than the eggs. One day I said to my son, “You know what, today we’re not making pancakes. We’re making Mancakes”. Mancakes got more to it than just flour and water. Mancakes got to nourish. We put coconut oil in them, some pumpkin seeds, flaxseeds, chia seeds, sometimes walnuts. On Saturday mornings I’ll make my kids Mancakes with maple syrup as a treat.” —Ziggy Marley
Serves 3 to 4, Vegetarian/Gluten-Free
2 cups flour, or substitute gluten-free flour
2 tablespoons brown sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon pumpkin seeds, crushed
1 tablespoon flaxseeds
1 tablespoon chia seeds
1 tablespoon walnuts, crushed
2 eggs, beaten
4 tablespoons Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
2 cups water, or substitute coconut, soy, almond, rice, or whole milk
Mix all dry ingredients together, then add eggs, coconut oil, and water and blend well.
Spoon batter onto a hot grill.
Once pancakes bubble, flip over and cook until golden brown.
Serve with maple syrup and enjoy!
We’ve received some phenomenal praise for Ziggy Marley and Family Cookbook, including:
“[Ziggy’s] first collection of recipes pays homage to the flavors of his youth and the food he loves to cook for his wife and five children.” —People.com
“A medley of lively recipes like Roasted Yam Tart and Coconut Dream Fish.” —Family Circle
“The book features updated versions of favorite Jamaican and Rastafarian-inspired meals from those closest to him. Along with Marley’s own creations, like the sublime Coconut Dream Fish and aforementioned Mancakes, recipes include his wife Orly’s morning oatmeal, his sister Karen’s lentil soup, recipes from his daughter Judah and mother-in-law, fresh juices like those his father enjoyed and contributions from several renowned chefs.” —Parade
As the oldest son of Bob and Rita Marley, Ziggy was raised with both traditional Jamaican food and the more natural and healthy “ital” food of the family’s Rastafari culture. The fifty-four recipes included in the book, inspired by Ziggy’s youth and accompanied by beautiful photos, are contributed by Ziggy, his wife Orly, his sister Karen, as well as renowned chefs Bruce Sherman (Coconut Carrot Curry), Ben Ford (Escabeche, Escovitch), and Leonie McDonald (Caribbean Salsa). Many of the recipes are vegetarian, vegan, and/or gluten-free.
From the introduction by Ziggy Marley:
“I first started dabbling in the kitchen as a teenager. I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dad’s juices . . . Our Rasta culture was different than regular Jamaican culture. We used to have both sides then, because my auntie would cook the more traditional Jamaican food. On the other side, our Rasta culture drew us to a different way of eating. My father would always have a lot of juices and greens and nuts. We were introduced to ital food—fresh, organic, and nutritious, less salt.
Posted: Oct 21, 2016
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