I've been making these healthy, wheat-free (could be gluten-free, but I use regular rolled oats) pancakes about once a week for the past few weeks. They're easy to throw together, affordable (as opposed to some gf pancake mixes), wholesome and filling. Titus loves any pancakes and JR keeps commenting that these are really good - crispy on the outside with a light and flavorful filling.
I've created this recipe by making a bit of a hybrid between this recipe from the Nourishing Gourmet and my basic Better Homes and Gardens cookbook pancake recipe (online here). You might experiment a bit to find what works best for you; I find that this recipe is pretty forgiving and play around quite a bit with ingredients since I'm not too concerned with consistent results.
Wheat-Free Blender Pancakes
1 c grains or nuts (This is where I'm talking about experimenting. I generally use at least 1/4 c rolled oats, and any combination of 1/4 c -- to make a total of 1 c -- of shredded coconut, unroasted almonds or pecans, flax seed, millet, quinoa (rinsed but uncooked). Today I did 1/4 c oats, 1/4 c ground flax seed and 1/2 c whole almonds)
1 c milk + splash of apple cider vinegar (This is to simulate buttermilk; alternatively, you could use a couple tablespoons of plain yogurt plus enough milk to make a total of one cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
splash of vanilla (optional)
1/4 teaspoon salt
handful of spinach (optional)
approx 1 Tablespoon maple syrup (I just pour a little dollop in without measuring)
Combine everything in blender and blend until smooth. Pour the batter into a bowl and let it rest for a few minutes (it will thicken considerably and be very hard to get out of the bottom of the blender, so this is why I pour it into a bowl). Add a little more milk if the batter seems too thick. In the meantime, heat a griddle to medium heat and grease with coconut oil. Cook your pancakes to desired consistency and serve with butter and maple syrup.
This recipe makes enough for T to eat his fill and for me and the hubs to get just enough -- we could probably eat more if it were there, but it's not, so we supplement with other food and coffee.
Monday, April 15, 2013
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