I am mad at breakfast. Really, really mad. One of the things I was most looking forward to about not being Vegan was having breakfast back. But I got robbed. I found out I was allergic to eggs and I already am sensitive to wheat. While it is still possible I am a Celiac, I have been doing a bit of testing with how much wheat I can tolerate. Unfortunately, not very much. And I am not big on grains most of the time. Without eggs or regular wheat, I have started eating things like salad or spaghetti squash or potatoes. But sometimes, sometimes like after a 100 mile week or a especially long run, all you want in the world is a warm cozy Breakfast-y Breakfast. Something unbearably healthy, but so cleverly disguised so one would never even know it. With that in mind, I came up with these Wheat Free Pancakes with an Apple Nut & Seed Topping. It is hearty but not heavy, delicious but healthy. Really its about 650 calories for 4 big pancakes and the apple topping, which is a bargain compared to some breakfasts that are thrown down at your local brunch spot. And the best part? It takes about 15 minutes for the whole mess. The recipe makes 1 serving, but double, triple, quadruple it to feed the whole brood.
Wheat Free Pancakes w/ Apple Nut Topping
¼ cup buckwheat flour
¼ cup spelt flour
1 teaspoon baking powder
½ tbsp. Sucanata
½ cup almond milk
1 tbsp. olive oil
1 apple, chopped
1.5 tbsp. hazelnuts
2 tbsp. sunflower seeds
1.5 tbsp. walnuts
1 tbsp. hemp seeds
2 tbsp. honey or maple syrup
In a skillet over medium heat, toast the walnut, hazelnuts and sunflower seeds lightly, moving constantly so they don't burn. Toast until fragrant and remove to a medium sized bowl and stir in the hemp seeds, apple and honey. Set aside the topping.
In a medium bowl, combine the dry ingredients. Stir to combine. Add in the milk and oil and stir until combined. Do not overstir, you want the batter to be light.
In a non-stick skillet or pan over medium heat, pour 1/4 cup batter into coins and let cook until they begin to bubble, a few minutes. Flip the pancakes and finish cooking. Remove from the pan into a stack and top with the apple nut seed topping.
Makes 1 serving. Time: 15 minutes.