Hope your weekends have started off well. Have I got a treat for you today. Since I had to attend a Strata meeting for my complex this morning, I spent the night at my place instead of Trevor’s because the meeting was here. And since I am President of my Strata Council, I better attend. So when I woke up this morning I took the opportunity to make my world famous Gluten-Free Pancakes…it’s been so long. Enjoy… I sure did
- 1 cup Sorghum Flour
- 1 cup Buckwheat Flour (or Millet flour – or 1/2 cup of each)
- 2 Tbsp Cinnamon
- 2 Tbsp GF and Aluminum-Free Baking Powder
- 2 Tbsp Navita’s Naturals Twister Power (Maca, Hemp, Cocoa Blend)
- 2 Tbsp Sprouted Flax/Chia Seeds
- 1 medium apple, grated with peel
- 1 egg, beaten (can use my egg substitute – see recipes tab)
- 1 Tbsp pure organic Vanilla extract
- 2 Tbsp pure organic maple syrup
- 1 1/2 cup almond milk
First sift together the dry ingredients in a medium sized bowl like this. Then set aside.
Next mix together the wet ingredients in a small bowl (apple, egg or egg substitute, vanilla and maple syrup). DO NOT yet add the milk.
Now you can add the apple mixture to the flour mixture and mix well. Add the milk about 1/2 cup at a time and stir together with a wooden spoon. Keep adding the milk until you get a thicker batter, but it can’t be runny or lumpy. I had to add another splash of milk to the batter so that it was thin enough to spread around in pan.
Heat up a shallow frying pan to a medium-low heat and use some non-stick spray in pan each time you are going to make the pancake. Remove pan from heat and using a ladle, add a scoop full in center of pan. Tilt so that it can spread out evenly and return on element.
The pancake is ready to be flipped when you notice that the sides of the pancake start getting brown or batter starts bubbling a little bit.
Should be nice and brown but not burned when ready to be flipped. I’ve noticed that you have to sometimes turn down your element to prevent burning.
Place pancakes in a preheated oven (200F) to be kept warm until ready to serve.
If desired, serve with some organic non-fat yogurt and pure maple syrup.
I love how it makes enough pancakes for leftovers the next morning. I’ll sometimes even have pancakes for lunch. I’ve even made pancakes the night before during the school week and then pop them in the microwave for a quick weekend breakfast on a weekday. I just don’t have the time during the week to make pancakes. And one of the great things about my pancakes is that they are really filling and very satisfying.
What is your favourite weekend breakfast meal? How about a weekend breakfast during the week?
On another note, I’ve been trying to upload a video to the blog and it seems to be taking forever. It just keeps saying “Uploading Video”. Anybody in the blogging world have any tips? I use a program called: Windows Live Writer 2011.
Take care everyone,