Mix, ladle, flip, eat. Enjoy these gluten-free pancakes for breakfast or holiday brunch.
Note: organic is always best, so use organic ingredients whenever possible.
|
Buckwheat Banana Pancakes
|
| Prep Time: |
| 10minutes |
| Cook Time: |
| 20minutes |
| Total time: |
Serves:
2 - 3
Recipe by:
Soaking the kasha overnight makes the grain easier to digest, boosting mineral absorption.
Ingredients
- 3/4cup kasha
- 1/2cup raw, skinned almonds
- 1cup light coconut milk
- 2large ripe bananas
- 1tsp ground cinnamon
- 1/2tsp nutmeg
- 1tsp vanilla extract
- 1tbsp honey
- 1/4tsp sea salt
- 1tsp baking powder
- 1/2 tsp baking soda
- 2large eggs
- 1tbsp coconut oil
Servings: servings
Instructions
- Mix together the kasha, whole almonds and coconut milk in a small bowl. Cover and allow it to sit overnight. The next morning, place the kasha mixture, bananas, spices, salt, baking powder, baking soda, vanilla and honey in the blender. Blend well to combine. The batter will be thick. Scrape down the sides and continue to mix until blended. Add more coconut milk if the batter is too thick.
- Add the eggs and continue to blend for another 10 seconds. Heat a large nonstick pan or griddle.
- Add a teaspoon of oil per pancake. Cook until tiny air holes appear — then flip. Top with pure maple syrup, honey or berry compote.
[recipe_share]
|
Lemon Ricotta Pancakes with Warm Blueberry Maple Syrup
|
| Prep Time: |
| 10minutes |
| Cook Time: |
| 20minutes |
| Total time: |
Serves:
2 - 3
Recipe by:
These fluffy ricotta pancakes, made with coconut flour, ricotta cheese and lemon pair deliciously with blueberry maple syrup.
Ingredients
- 4 eggs
- 1 1/4cups ricotta cheese
- 1/4cup milk or unsweetened almond milk
- 1 lemon, juiced and zested
- 1tbsp honey
- 1tsp pure vanilla extract
- 6tbsp coconut flour
- 1/2tsp baking soda
- 1/2tsp baking powder
- 1/8tsp sea salt
- 2tsp unsalted butter or coconut oil (for cooking)
- 1cup of pure maple syrup
- 1cup of fresh or frozen organic blueberries
- 1 lemon zested
- 1tablespoon unsalted butter (optional)
Servings: servings
Instructions
- Whisk the eggs, milk, vanilla, lemon juice and zest in a large bowl. Add the ricotta cheese and whisk to combine — set aside. Whisk the coconut flour, baking soda, baking powder and salt together in a small bowl. Add to the ricotta mixture. Stir well.
- Heat a nonstick pan or griddle over a medium flame. Grease with butter or coconut oil. Pour the batter onto the pan or griddle, measuring 2 tablespoons per pancake. Cook the pancakes for approximately four minutes on each side, or until golden-brown and fluffy. Place on a warming plate and repeat the process until all the batter is used up.
- Add maple syrup, blueberries and lemon zest to a medium saucepan. Heat syrup over a medium flame until warmed through and slightly bubbly. Remove from the heat and add butter. Stir to combine. Serve warm with ricotta pancakes.
[recipe_share]
|
Apple Cinnamon and Coconut Flour Pancakes
|
| Prep Time: |
| 10minutes |
| Cook Time: |
| 20minutes |
| Total time: |
Serves:
2 - 3
Recipe by:
Make the pancakes dollar-size and watch them so they don’t burn.
Ingredients
- 4 eggs, room temperature
- 1 coconut milk
- 1tsp pure vanilla extract
- 1tbsp honey
- 1/2cup coconut flour
- 1/2tsp baking soda
- 1/2tsp baking powder
- 1/4tsp sea salt
- 1tsp cinnamon
- 1/2tsp nutmeg
- 2tsp coconut oil (for cooking)
- 1cup of pure maple syrup
- 2 apples peeled and sliced
- 1/2tsp cinnamon
- 1tsp lemon juice
- 1tablespoon unsalted butter or coconut oil
Servings: servings
Instructions
- Preheat skillet or griddle over a medium-low heat. Beat eggs until frothy. Add the coconut milk, vanilla and honey.
- In a medium-sized bowl, combine the coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt; whisk together. Stir the wet mixture into the dry ingredients until the coconut flour is incorporated.
- Grease the griddle. Ladle two tablespoons of batter into the pan for each pancake; spread out slightly with the back of a spoon. The pancakes should be thick. Cook for two to three minutes per side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional two to three minutes.
- For the syrup, melt butter in a medium saucepan. Add the apple slices. Sprinkle with lemon juice and cinnamon. Sauté until tender and fragrant. Add maple syrup and heat until warmed through and slightly bubbly. Serve warm with pancakes.
[recipe_share]
Enjoy!
—The Alternative Daily