Tuesday, April 21, 2009

Scrumptious Pancakes!

You must must must try these pancakes, they're phenomenal AND healthy.  Notice the gluten-free ingredients.  Many of us have wheat-intolerances and don't even know it, so it's good to go without it for a while and see how you feel.  Then when you reintroduce the wheat, see how your body reacts.  Mine usually FREAKS!

These pancakes are loaded with fiber, B vitamins, omega-3 fatty acids, calcium, magnesium, and the cinnamon helps to stabilize blood sugar.  Power breakfast!! I also like to eat these as a post-workout snack with a little almond butter for protein.

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup fresh ground raw almonds or almond meal
1/3 cup ground flax seeds (or flax meal)
1/4 t salt
3/4 t baking soda
3/4 t baking powder
1 t cinnamon
2 organic, free range eggs
2 cups organic milk or any milk substitute
1/3 cup melted coconut oil
1 t vanilla

Mix the first 8 ingredients together in a large mixing bowl. Mix the remaining wet ingredients in a separate bowl and then pour into the dry mixture. Mix thoroughly. Heat a large fry pan or griddle on medium heat, add butter and/or coconut oil to coat. Add batter to preferred pancake size and cook until the first bubbles pop. Change heat to lowest setting and flip. Cook for about a minute or 2 and serve with drizzles or puddles of your favorite maple syrup.

Optional:  Add blueberries or mixed berries to the batter right before cooking.  OMG they are delicious!  They might turn a funky gray color, as my roommate cheerfully pointed out.  But you won't care about color once you taste them.

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