When you first walk into Pacha, the first thing you'll notice is that it is a real neighborhood coffee shop. There are people working on their laptops, friends meeting for coffee and everyone is there for the friendly service and great community feel.
90% of their ingredients are organic and many are sourced from the local farmers' markets. Be sure to check out the chalkboard near the door to see which ingredients are local that week.
Empanadas, salteñas, breakfast tacos, quiches and seasonal salads are made in-house and their herbs come from local farmers' markets or their very own garden. I was also excited to see the gluten and dairy-free treats at the counter such as fruit & nut drops or coconut clusters.
So, as the holidays approach and you feel the need to refuel or maybe just enjoy a little break from the chaos that is December, just remember your mother, Mother Pacha.
They are serving up organic pancakes made from scratch, local Vital Farms eggs and locallly roasted Casa Brasil or Texas Coffee Traders coffee every day. Pacha serves up Texas Daily Harvest milk as well as non-dairy options like rice and almond milk.
Mother Pacha is OPEN
Monday - Friday from 6 a.m. - 7 p.m.
Saturday - Sunday 8 a.m. - 7 p.m.
Bring your Go Local card for 5% off your food purchase.
Follow them on Twitter for menu updates at @MotherPacha.
And...if you're like me and can't enjoy their delicious pancakes because of a gluten intolerance, then satisfy your coffee addiction at Pacha and head home and try out these Mesquite Flour & Almond Butter Pancakes at home.
We've tried a LOT of pancake recipes and this is our favorite. Mesquite pod flour is our new favorite ingredient. You can find mesquite pod flour at some natural food stores. The flour is naturally sweet with hints of mocha and cinnamon. We found our Dowd & Roger's Organic Mesquite Pod Flour when we were at The Peach Basket in Fredericksburg.
Mesquite Flour & Almond Butter Pancakes (Gluten and Dairy Free)
Makes 8-10 pancakes
5 TBSP almond butter (room temp)
3-4 eggs, Vital Farms
2 tsp baking powder
1 tsp vanilla
1-2 TBSP organic mesquite pod flour (optional)
REAL maple syrup
Earth Balance soy-free spread
1. In a bowl, whisk eggs (one at a time) into almond butter until the batter has a pancake batter consistency.
2. Add all other ingredients and whisk until combined.
3. Heat a skillet or griddle to medium, add Earth Balance spread to coat bottom of pan so that the pancakes don't stick.
4. Pour a small amount of the batter to do a tester pancake. Then turn the heat down a bit before cooking the rest of the pancakes.
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