I really enjoy my morning pancake and make a new batch every few days. I have a base recipe that l add different ingredients to including frozen berries, sweet potato, carrot, pumpkin, apple and cinnamon. I usually top them with activated walnuts and maple syrup.
1 cup organic coconut flour
1 cup organic buckwheat flour
1/2 cup organic quinoa flakes
1 tablespoon black chia seeds
4 free range eggs
Flaked almonds (optional depending on what else you are adding)
Lots of filtered water (The quinoa flakes and chia seeds will soak up the water so you will need to make it a bit too moist to start with and let it sit)
To this basic mix you can make:
Berry pancakes by adding blueberries, blackberries, raspberries or strawberries as examples. You could have just one type of berry or a mix. You can blend this up to make a really colourful pancake or use whole berries. You can also keep the mix plain and add the berries to the pancake when in the pan which will stop the colour bleeding into the mix and keep the berries fresh. Frozen berries are good for this purpose.
Apple & cinnamon pancakes by adding one or two green apples with a good teaspoon of cinnamon.
Sweet Potato by grating a medium sweet potato into the mix
Carrot & Pumpkin by grating some of each of these into the mix.
Apple & cinnamon!
Grated carrot, sweet potato or pumpkin is a delightful addition to the mix.
If the mixture is quite firm you can make a ball in your hand and then flatten it and place in the pan. If it is moist then use a spoon and shape it into a neat circle in the pan. I use olive oil to cook my pancakes and have a tub of activated walnuts in the fridge. In the morning l just take the pre-prepared mix out of the fridge, cook it up and add my toppings within a few minutes. I try not to run out of mix in the mornings and make it the night before. Eating a pancake without gluten, sugar or dairy does take some getting used to but our taste buds adapt very quickly and l find these pancakes very satisfying and filling.
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