Friday, November 14, 2014
A friend of mine from the gym posted a pancake recipe yesterday. She's all about strong, all about eating right and not messing up her training, so I was guessing that if she posted a recipe for a pancake it couldn't bad for you. It consisted of two eggs, a cup of oats, a banana and some vanilla.
I called my son and said, "I'm going to make you a guinea pig."
"Why? I'd rather have it as a pet than breakfast," was his smart reply.
"I mean, you're the guinea pig. I'm making you a pancake."
I tried it. It worked, sorta. Didn't overwhelm us with goodness, but meh...But I really. Wanted. Pancakes. Now...since she posted that and I was post-workout and hungry.
I decided that round one of her pancake "recipe" didn't quite cut it, so I tweaked it, and round two was perfect. Pancake perfection. I am sharing it with you. I'm nice that way.
I give you "Guinea Pig 2.0" (Gluten Free pancakes)
In a powerful blender (I used a Vita Mix, but any conventional blender on liquefy will probably do) add the following ingredients:
1 tsp vanilla
1/4 cup coconut milk, almond milk or milk
a few drops of liquid stevia or a little honey
1/2 cup gluten free rolled oats
1/2 cup almond flour
1/2 tsp. salt
1 tsp baking soda
Blend until liquid
Pour into a hot well-seasoned cast iron skillet or griddle, wait for bubbles to pop, etc...Makes 10-12 pancakes, depending on how big you make them.
These pancakes are thicker and fluffier than crepes but not super thick and dense like some other GF pancakes that I have tried. They are a perfect texture and lightly sweet. My whole family loves them. I'd love to know how they work out for you, so, leave a comment!
* I have since doubled this recipe a couple of times, with good success.