My son, Theo, and I made some yummy grain-free pancakes today. Being grain-free and made mostly with dried coconut and seeds, these pancakes are low glycemic compared to regular wheat pancakes or gluten-free pancakes. This is an important consideration if you are trying to lose weight or improve diabetes or pre-diabetes–avoid serving them with sugar-concentrated syrups if this is the case. They’re good plain or with some butter.
Makes about 8 pancakes
1 large or 2 small apples, skinned, cored, and quartered
1/2 cup sunflower seeds, ground
1/4 cup pumpkin seeds, ground
1 cup dried coconut
1 tsp. vanilla extract
3/4 tsp. baking powder
1/2 tsp. salt
4 Tbsp. arrowroot flour
-1 cup blueberries, frozen or fresh
some ghee or olive oil for oiling the pan
Blend in a blender the seeds and coconut to a fine powder. ( I used soaked and dried seeds–see the directions for soaking and drying in this seed butter recipe.) Put the apple and eggs in food processor and process until apple is thoroughly blended. Add ground seeds and rest of ingredients except the blueberries to the food processor. Process until well mixed. If batter is too thin add a little more arrowroot flour–1 tsp. at a time. The arrowroot will act as a binding agent but don’t use more than 1/4 cup total.
Heat a griddle or large pan on medium heat. Oil with ghee or olive oil–about 1 tsp. Spoon about 2 Tbsp. of batter for each pancake–they will be easier to flip if they are not bigger than 4 inches in diameter. Put 4 or 5 blueberries on each pancake before flipping so you can push them into the batter. Flip once the outside edge starts to appear cooked. If you try to flip it before this point it will break apart. The pancakes should be lightly browned on both sides. Serve plain or with butter, or apple butter or a little honey or maple syrup.