ask me my favorite food.
well, i’ll just tell you,
it’s pancakes .
or bananas. or cereal. maybe sushi. sometimes root veggie chips.
nothing makes me feel better when i’m down, happier on good days, and just overall wonderful like pancakes do. i used to love fluffy bisquick-y type pancakes, slathered with nut butter, layered with bananas and topped with honey. i would eat them at any meal: breakfast, lunch, dinner, second dinner, and snack.
however, when we finally determined i had some major gut issues, i had to cut out my beloved comfort food. on my initial elimination diet, i went a good 6 months without any pancakes. and when i re-introduced a gluten, dairy, soy, egg free version, it just wasn’t the same. flat and flavorless was what i got.
it’s been my mission since to find a recipe that delivered the right amount of fluffiness, crispy edges, and comfort, as the pancakes i once held so dear.
for the past year, i’ve tried countless recipes. i stuck with bob’s red mill pancake mix for a while. i’ve tried the egg + banana pancakes, the coconut flour mini cakes, plantain cakes, and even some paleo pancakes. the first two options did not tickle my fancy. however, since i’m a little obsessed with the plantain bread, the plantain pancakes were definitely a winner. and i loved the paleo cakes, but they were just missing something.
but, i made a batch a couple weeks ago (i know, i’ve been holding out on you for too long) and to my surprise, they were perfect. and since it is valentie’s day, i want share some love and this recipe. make them for a valentine’s day breakfast or dinner. or have them first thing on saturday morning. add a little red food coloring for the special day.
now, it’s usually those times that i don’t measure ingredients (which is not often) that dishes turn out really delicious. well, you are in luck, lovely readers, because i managed to measure (see, i’m getting better!) and write down everything.
the dry mix base comes from my very first batch of homemade gluten-dairy-soy-egg free pancakes. i used the recipe from one of my favorite cookbooks, the healthy gluten-free life. it’s a great mix of nutrient rich grains and it definitely a hearty pancake when making the original recipe.
since i can eat eggs again, i’ve been adding them to my pancakes. however, on this particular day, i did not have any, so went with my go-to substitute – the flax egg. if you are an egg lover or just don’t have flax seeds, go for the real egg. tastes just as great.
you’ll notice there is no added sugar. this is sugar-detox friendly. i’m used to the taste without sugar, and my coconut butter + almond butter sauce add just the right amount of sweetness. but feel free to add a few teaspoons of your favorite sweetener, if desired.
you’ll see in a few of the photos, i added some blonde coconut nectar for a touch of sweet.
my secret, you may ask? apple cider vinegar. i first used acv in pancakes with the paleo recipe above. i noticed it made the batter bubbly and fluffy. i add a bit with every batch of pancakes and it really helps get that lift and air-y texture that resembles ‘normal’ pancakes.
perfect ‘free’ pancakes
+ 1/2 cup pancake base *
+ 1 tsp xanthan gum or baking powder
+ 1 T cinnamon
+ 1 1/2 tsp unsweetened shredded coconut
+ 1 T carob powder or cocoa powder
+ 1 flax egg** or regular egg
+ 1/2 cup dairy-free milk
+ 2 tsp apple cider vinegar
+ 1 tsp vanilla extract
+ coconut oil for fying
1. add pancake base, cinnamon, xanthan gum/baking powder, shredded coconut and cocoa powder/carob powder to a bowl and mix to combine.
2. add vanilla, milk and flax egg/regular egg and mix well. add or subtract milk, depending on how thick/thin you like your cakes.
3. add apple cider vinegar at the end.
4. heat pan over medium-low heat, and let batter sit for 2-4 minutes and let the acv do it’s think. you’ll notice that the batter will thicken.
5. when the pan is hot, add a teaspoon or so of coconut oil. add about 1/3 cup of batter at a time, or more, depending on how big you want your cakes. let cook until browned on one side and then flip. NOTE: you will be tempted to cook these quickly. keep the stove on medium/medium-low heat, as not to sear the outside and have a mushy inside.
6. when all done, top with fruit, yogurt, syrup or my favorite – melted coconut butter + almond butter. oh. my. word, so good.
** flax egg: 1 TBSP ground flax seed + 2 TBSP warm water. mix. let sit until thickened.
* pancake base – from the healthy gluten free life cookbook
+ 1 1/2 c sorghum flour
+ 1/4 c teff flour
+ 1/2 c potato starch
+ 1/4 c tapioca starch
+ 2 tsp baking powder
+ 1 tsp baking soda
+ 1 tsp sea salt
want a new FUN way to eat pancakes? especially if you are pressed for time?
make the recipe just the same, but add a bit more coconut oil to the pan. pour in all the mixture, let sit a minute or two and then start stirring or scrambling, like you would with eggs. these cook alot faster, plus, they get a bit more crispy from the coconut oil. slightly crispy, still soft and moist inside. drizzled with coconut butter and almond butter. gah!
i’m was so hungry when i woke up this morning, made myself little hearts…and then i got impatient and scrambled the rest of the batch!
the ohio thugs are coming tonight for a valentine’s day weekend!
happy valentine’s day.
p.s. do you have a favorite pancake recipe?