Kitchen Experiments – Pancakes anyone?

I must say that being grain free has presented a challenge for breakfast if you are thinking about typical breakfast foods.  Most mornings when I am ready for breakfast I end up staring at the refrigerator thinking about what I can eat. Cereal? Out! Rice cake with nut butter? Out! Oatmeal? Out!  Oh boy!  What else is there? Hmm, how about pancakes?  No, not your typical pancake made with flour but pancakes made with nut flour!  Oh yes!  Thank goodness!  I love soup and I can eat it anytime of day all year round, but sometimes you just want something else.  It’s actually pretty amazing all of the things that you can make with nut flour.  The only stipulation is that most recipes call for eggs and lots of them!  As you might imagine, nut flours are a lot heavier than grain flours and therefore need something to give them a little lift.  I have made pancakes with and without eggs and while both of them are good, the egg free pancakes are just a tad denser than the ones made with eggs.  My new favorite egg replacement is 2 tablespoons chia seeds soaked in 3 tablespoons of water.  That equals one egg.

Keep checking back for more grain free recipes because I found a delicious carrot cake recipe made with almond flour that I would love to share with you.  It made the perfect birthday cake for Anita!

pancakes

Hazelnut Flour Pancakes

1 1/2 cups hazelnut flour (I made my own in my vitamix but you can use the nut flour variety of your choice)

1 tsp. arrowroot flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

2 eggs

1/4 cup unsweetened applesauce

1/2 cup non-dairy milk

1 tsp. vanilla

  • In a small bowl, mix applesauce, non-dairy milk, vanilla and eggs and set aside.
  • Mix hazelnut flour, arrowroot, salt, baking soda, and cinnamon together in a separate bowl.  Form a well in the center of the dry ingredients and pour in the wet ingredients.  Mix together.
  • Heat a large skillet on medium-low heat.  Lightly coat with cooking spray or oil of your choice. Drop 1 1/2 tablespoons of batter into pan and spread out slightly for each pancake.  Cook pancakes 3-4 minutes, until bottoms have browned, then flip and cook 1-3 minutes more.  (Note: Do not wait for bubbles to appear on top of the pancake like you do when cooking regular pancakes.)
  • Spray the pan again and repeat with remaining batter.  Top with your favorite fruit, nuts and syrup and enjoy!

 

Kitchen Experiments – Buckwheat Pancakes

Good morning! Sundays are my favorite day for many reasons – but most especially because it is the one morning where I get to sleep in and have a slow start to the day. The cooler fall mornings inspire me to cook a larger breakfast and this morning I felt like pancakes!  Yes, we are still rotating our diet so it could not just be any pancakes, it had to be 100% buckwheat pancakes.  I pulled out my Vitamix so that I could start with grinding my buckwheat groats into flour.  I may have said this before, but I have become very fond of the buckwheat flour that I grind from the raw buckwheat groats.  It is not as strong in smell or flavor as the toasted buckwheat flour, and I like it.  My husband is not a buckwheat fan, but these pancakes went down pretty easily.

I have also become very fond of the buckwheat and almond meal combination in cooking.  It seems to work out really well.  The almond meal cuts the strong flavor of the buckwheat and adds some extra protein.  Here is the recipe that I used:

1 1/2 cup buckwheat flour

1/2 cup almond meal
2 teaspoon baking powder

4 tablespoons maple syrup
salt
4 tablespoons arrowroot flour

1/2 cup water
2 cup almond milk
4 tablespoons almond oil

pancakes

They were quite tasty!  I topped them with bananas and sliced almonds and then drizzled maple syrup all over it!  Now that is what I call a Sunday morning breakfast!