I wasn't going to post this week, but after admiring the amazingly perfect grain-free pancakes I had adapted, I felt that I had to share. My quest: To make a thick, fluffy, comfort-foodie pancake without using grain.
My inspiration? Perhaps it was the Lenten Pancake breakfast I had to, with Lenten self-sacrifice, abstain from last Saturday. I sign up to help with this breakfast every year, in secret hope of being able to covertly add a bit of health to these deliciously sinful pancakes. Unfortunately, these pancakes contain nearly everything that I can't eat! White flour, cane sugar, soy milk, soy oil, and margarine. It's almost laughable how every ingredient, though delicious-smelling, reacts horribly with my body.
Even though I enjoyed the massive spread of fruit dishes, I kept yearning for those fluffy, thick pancakes that filled the air with their griddley goodness Saturday morning.
For the record, I've experimented endlessly with gluten-free pancake and waffle recipes. When grains were more kosher for my daughter, we loved the blender batter waffles/pancake recipe. It's truly thrifty and delicious. But as we've moved transitioned to a grain-free diet, it's been a little more tricky. I've tried almond flour pancakes but they were just too dense and heavy. I had tried Bruce Fife's coconut pancake recipe, but it seemed to flop on me. I was ready to resign myself to a pancake-free life, but then I came across a blog I'm finding more and more affinity towards every day.
Everything Free Eating is written by a women after my own heart, and I LOVE her recipes, her writing style, and her perspective on life. She's amazing. She gave me a starting point for a grain-free pancake. I've tweaked it a bit to fit my taste and have come up with what I think is the perfect "I-can't-believe-it's-not-bad-for-me" pancake!
After two days of preparing these perfect little chubs, and having my kids gobble them up like hotcakes, (even DH pulled the cold leftovers out of the fridge for dessert last night and devoured them) I thought I'd just have to share them. Coincidence? I think not, given Kimi's Nourishing Breakfast Carnival today!
Grain Free Pancakes
adapted from EverythingFreeEating
Blend together in the Vitamix:
3 eggs plus enough whites to equal 1 cup (or just 1 cup, total. I'm always looking for ways to use up my egg whites,and I think the extra whites contribute to the fluffiness)
1/2 cup milk (goat, cow, or coconut; we use goat)
2 Tablespoons of Honey or Agave Nectar
1 tsp vanilla
1/2 tsp stevia liquid
Mix together separately:
1/2 tsp guar gum
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut flour
Add dry ingredients to vitamix and blend until smooth. Pour onto prepared griddle and top with your favorite pancake toppers!
Enjoy! And be sure to visit Everything Free Eating for more creative, grain-free recipes and well as The Nourishing Gourmet!
In the October Kitchen
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