Tag Archives: pancake

Pumpkin Pancakes

Start your day with the warmth of pumpkin and cinnamon with these delicious and easy to make pancakes. Just a few ingredients mixed together to create a comforting, filling and nutritious breakfast.

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Served here with added cinnamon, fresh banana, pumpkin seeds and chia seeds. A drizzle of honey or maple syrup would be nice on top of you have a sweet tooth.

Ingredients:

1 generous cup of roasted organic pumpkin mashed

1 cup of organic blanched almond meal

2 eggs

Pinch of sea salt

1 generous teaspoon of organic cinnamon

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Mash the pumpkin first

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All ready to be mixed.

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I added the cinnamon last in this batch. Mix well until all combined.

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Cook in small batches on a low heat. Add a small amount of oil to the pan such as olive or coconut oil and place spoonfuls of mix into the pan. Cooking the pancakes slowly is important as the mix is very soft. Turn carefully with an egg flipper and let the other side brown.

Serve: Decorate the pancake with a sweet fruit, nuts and seeds. You can drizzle some raw organic honey or maple syrup over the top for extra sweetness but l found the pancakes were sweet enough.

The pancakes are amazingly delicious warm but also nice the next day cold as a snack. The combination of pumpkin and cinnamon is lovely but you could try changing the spice with a herb such as rosemary for a lovely flavour.

I hope you enjoy this pancake as l did and they become one of your favourites.

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Perfect Pancakes

Start your day with a delicious flavoursome pancake which is gluten, dairy and processed sugar free. Make a batch of mix up for the week and enjoy a breakfast which is quick to prepare, colourful and very tasty. Easily adapt this recipe to suit your own tastes and to provide variation to your diet.

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Top the pancake with your favourite fruit, seeds, nuts, coconut flakes and some maple syrup.

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This pancake features seasonal mandarin with cinnamon.

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Some lovely kiwi fruit and banana add an interesting element to this pancake.

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Pureed raspberries with banana, seeds, nuts and maple syrup

Basic Recipe: This is the basic recipe that you can make at the start of the week.

1 cup coconut flour

1/2 cup buckwheat flour

2 free ranges eggs

Filtered water (enough to make a moist dough)

Additions to the basic recipe: Add different flavours to your mix by adding grated beetroot, grated sweet potato, grated carrot, cinnamon, chia seeds, apple, flaked almonds or coconut flakes as examples.

Method: This is a small pancake so once you have made your dough you just need to an amount to form a small ball which you can then flatten in your hands before placing into a pan with some oil. I usually use olive oil or coconut oil. Just a small amount. Gently cook until golden then flip over. A guide to the size of the pancake is to make it just bigger than an egg ring when flat and then the toppings fill out the meal.

Toppings: This is where you give your pancake a personality by adding fruit, nuts, seeds, coconut flakes and a natural sugar. I activate my nuts and seeds and keep them in tubs in the fridge and freezer so they are always on hand. This part of the meal preparation takes just a few minutes. I like to use either organic maple syrup or organic raw honey. They have a different flavour but ensure it is just a teaspoon. Such a quick meal to make and you can really make it look pretty and impress everyone with your skills. My new podcast has just launched and l would love you to subscribe and leave me a rating/review.

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1500 photo A magnificent beetroot and coconut pancake topped with seasonal mandarin.

You can subscribe through Stitcher and iTunes. Support your wellbeing today and listen as you drive, cook or exercise. stitcher podcastI have also become an affiliate for Froothie and you can buy the latest range by clicking on the link below. I have the Optimum 9400 High Speed blender and really love it. I use it to make smoothies and sauces mostly. It is very powerful and handles ice really well. froothie 9400 You can also follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life, Primal Living Melbourne or Gluten Free Central.

Cherry and Pumpkin pancake (gluten, sugar and dairy free)

A really lovely way to start the day!

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The selection of pancakes on this website is rapidly growing as l start to experiment further with non gluten flours and ingredients. This pancake was inspired by my purchase of a container of fresh cherries and l thought they would go very well with pumpkin. There is a good amount of fibre in this pancake and so many wonderful nutrients.

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The pancake ingredients plus filtered water.

I like to assemble the ingredients on the bench so that everything is on hand.

Place in a bowl:

1 cup of organic buckwheat flour

1 cup of organic coconut flour

1/2 cup organic quinoa flakes

1/2 cup ground pepitas (I did this in the food processor)

4 free range eggs

1 full cup of finely grated pumpkin (I used the fine shredding attachment on the food processor)

10 cherries seeded and chopped in the food processor

Add approximately 2 1/2 cups of filtered water and mix well. The quinoa flakes will absorb water and you want it firm enough that you can make a small ball in your hand but still quite wet looking.

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Now to add the water and mix.

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Place a small amount of mix in a pre-heated pan with olive oil added and cook on a lowish heat until golden.

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Cook until golden on both sides.

Top the pancake with your favourite toppings but l used raw walnuts (soaked and dehydrated), diced fresh cherries, raw pumpkin seeds (soaked and dehydrated) and organic maple syrup.

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Topped with raw walnuts, pumpkin seeds, diced fresh cherries and organic maple syrup.

I really love spending time preparing lovely meals and making them look nice on the plate. I try to sit down and eat mindfully to support my digestion and mostly keep fluids separate from my meals also.

If you have enjoyed this post please share with a friend. I share recipes and wellness tips on Instagram, Facebook and Twitter. Thankyou  Carolyn

Raspberry and coconut pancake (free of gluten, dairy and processed sugar)

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Topped with walnuts, frozen raspberries, flaked coconut and organic maple syrup.

A pancake is an enjoyable start to the day and this one is free of gluten, dairy and processed sugar. I like to use the same basic mix for all of my pancakes and make enough that it will last for a few days stored in the fridge. To change the flavour l just add different ingredients, and l find that this is a good way to add some variety to my Breakfast dishes whilst addressing my need for a diet free of gluten and which will not cause me to suffer a food intolerance/sensitivity reaction.

Place the following ingredients in a bowl and mix well with a spoon.

1 cup organic buckwheat flour

1 cup organic coconut flour

1/2 cup organic quinoa flakes

4 free range eggs

1 tablespoon black chia seeds

1 cup of frozen raspberries

Filtered water: enough to make a moist mix as the quinoa flakes and chia seeds will over time thicken the mix. You can add other types of berries here instead of raspberries depending on your preference.

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Place a small scoop of the mix onto a pre-heated non stick pan coated with a small amount of olive oil. Cook slowly until golden and then carefully flip over. To make the topping for this pancake l mixed in the blender a handful of frozen raspberries and a handful of walnuts so they were combined and l sprinkled this over the pancake. I then topped it with some flaked coconut and organic maple syrup. You can vary the toppings and another idea is to add some raspberries and water to the blender to make a liquid raspberry topping that can be poured over and around the pancake. Add just enough water until the blender will mix it and blend until a smooth consistency is achieved.

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If you have enjoyed this post please share with a friend. I am also on Instagram, Facebook and Twitter where l share daily wellness tips, recipes and reflections.

Morning pancakes- Paleo (dairy, sugar and gluten free)

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Berries galore!

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.

Base Recipe:

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.

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Apple & cinnamon!

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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.

If you have enjoyed this post please share with a friend. I share daily recipes and wellness tips on Facebook, Twitter and Instagram and would love you to follow me on these media. Thanks  Carolyn

Sweet potato and carrot pancake (gluten free)

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A delicious and nutritious start to the day!

I really like to start my day with a warm and sweet pancake topped with my favourite foods which in this case is sliced banana, activated (soaked and dehydrated) walnuts and organic maple syrup. Over the past year l have experimented with many different flours and ingredients and find it exciting to be creating so many delicious recipes.

I make up a big batch of mixture that lasts me a few days. It keeps well in the fridge and holds together superbly when cooked. When you add the water to the recipe it will seem like a lot but the chia seeds and quinoa flakes will very quickly soak up the fluid so the mixture is just moist but not wet.

Ingredients:

1/2 cup quinoa flakes

1 cup Buckwheat flour

1 cup Coconut flour

1/3 cup black chia seeds

1/2 cup flaked almonds

4 free range eggs

2 medium sized carrots- washed and grated

1/2 a medium sized sweet potato peeled and grated

3 cups of filtered water

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Method:

Place all of the ingredients in a bowl and mix well with a spoon or spatula. Let sit for a short time (around 10 minutes) so that the liquid can be absorbed.

Pre-heat your pan and add some extra virgin olive oil, along with several spoonfuls of the mixture. Use your spoon to neaten up the edges and flatten the top. Be careful not to have the temperature too high as the pancake needs to cook for a good amount of time so the ingredients are well cooked. When golden on the first side, carefully turn the pancake over with a spatula.

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Place the pancake on a plate and decorate with your favourite ingredients.

If you have enjoyed this post, please share with a friend. I am also on Facebook and Twitter. Thankyou Carolyn

Breakfast pancake with banana and walnuts (Paleo)

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A really sweet and satisfying pancake which could be topped with a different fruit such as strawberries. The toppings l have used compliment each other beautifully and this meal is very filling as the pancake is heavy and dense. This pancake utilises chick pea (besan) flour which l purchased after reading the wonderful book ‘Wheat Belly-Dr William Davis’.

Ingredients for the pancake:

1 cup of besan flour

1 cup of coconut flour

1 cup of LSA (keep this in the fridge)

2 small carrots (skin on, washed and grated)

1 small green apple (skin on, cored and grated)

4 free range eggs

1 teaspoon cinnamon

Filtered water

Method:

Mix all ingredients together in a bowl. Add enough water that the mixture looks moist. It is a heavy mix and therefore when you spoon it into the pan it needs to be shaped into a pancake with the back of the spoon. Cook in a pan with extra virgin olive oil until nice and crispy, then turn with a spatula. It will hold together well and the mix keeps in the fridge for several days. I like to make recipes that will last for a few days to decrease the workload as cooking everything from scratch is very labour intensive.

Topping:

Place your pancake on a plate and top with a banana nicely sliced, some black chia seeds, a handful of activated walnuts and a nice drizzle of organic maple syrup. Delicious!