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Superfood Pancakes

October 14, 2021 by towers

 

Special occasion pancakes for sure!  Maybe for a birthday or other celebration?  The good news is these pancakes taste like dessert with the optionals but have no added sweetener if made as plain blueberry pancakes.  This is a gluten-free and sugar-free, quick and easy recipe filled with superfoods that kids will love.

 

 

Serves 2

1 cup finely shredded dried coconut

1/2 cup arrowroot flour

1/4 cup whole flax seed, ground in a blender

1 large ripe pear, skinned and cored

1 tsp. baking powder

1/4 tsp. sea salt

4 eggs

1/2 cup coconut milk or water

1 cup fresh or frozen blueberries

1/4 cup walnut pieces, optional

1/4 of a bar of 85 to 90% dark chocolate, cup up in 1/2 inch square pieces or 2 Tbsp. chocolate chips, optional

ghee and honey as topping, optional

 

In a food processor place the coconut, arrowroot, ground flax seed, baking powder, and salt.  Pulse just enough to mix well.  Add chopped pear, eggs, and coconut milk or water.  Process until thoroughly blended.

Heat a skillet over medium heat.  Add a little ghee just to grease the bottom lightly–use a spatula to spread evenly.  As soon as the pan is hot, spoon 2-3 Tbsp. of batter per pancake.  Immediately place 6 or so blueberries on each pancake and a few walnut pieces if desired.  Adjust the heat down if necessary so the pancakes do not burn–3-5 minutes per side usually does it in my pan.  When you see little bubbles forming on the outside it’s time to flip them.  If desired, place a few chocolate pieces or chocolate chips on the top after flipping–they will melt while that side down cooks.  Gently spread the melted chocolate over the top.  Place on a plate and top with a tsp. of ghee and some honey if desired.  A 1/2 tsp of honey per pancake is all it takes to sweeten these up.  Serve while warm.

 

Filed Under: Monica's Recipes Tagged With: gluten-free low-starch pancakes, gluten-free pancakes

Theo’s GF Pancakes

February 7, 2015 by towers

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

3 eggs

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.

Filed Under: Monica's Recipes Tagged With: flourless pancakes, gluten-free pancakes, grain-free pancakes

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