Tuesday, January 13, 2009

Monday Morning Pancakes

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

Ingredients:
¼ cup buckwheat flour
¼ cup spelt flour
1 teaspoon baking powder
½ tbsp. Sucanata
pinch salt
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

Directions:

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.

3 comments:

  1. sucanat(a) is unrefined cane sugar.

    I wish I still loved breakfast. Without eggs and wheat, breakfast is just not the same! I find a way though! Glad you like the recipe!

    ReplyDelete
  2. Oh mon Dieu... What would I do without pancakes? I am French and just like you, I loooooove breakfast! But pancakes, I could eat that all day!!! Merci for this scrumptious recipe! Just a Q though: what is Sucanata?
    Thanks!!!

    ReplyDelete
  3. Hey, well, havent been able to find that sugar here in Sweden so I've used Agave Syrup. And it was delicious anyway! Thx again!!

    ReplyDelete

You may also enjoy:

Related Posts with Thumbnails