When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.
Friday, June 10, 2011
Will is a real little creature of habit. When he finds something he loves (a book, a game, a food, or anything else), he likes to enjoy it repeatedly, and it is always very difficult to convince him to break a routine. One of the things that Will really loves is having pancakes for breakfast every Saturday morning. Tomorrow I am certain to wake up early to the sight of a cute boy with a big toothless grin beside my bed and the sound of him asking, "Are we having pancakes today?".
Back in January, I posted a couple of pancake recipes, an old family one that used wheat flour, and a gluten-free version made with almond flour, courtesy of Elana Amsterdam. Because we eat pancakes every weekend, I've had lots of opportunity to experiment with the gluten-free version and to come up with a delicious pancake that does not contain eggs (since Will reacts to them) or any sweeteners other than fruit (since my body is much happier when I avoid them). I think I've come up with the perfect recipe. These high protein pancakes cook beautifully and Will always gobbles them up in no time!
Gluten-free, Dairy-free, Egg-free, Sweetener-free Pancakes (that still taste scrumptious!)
7 tbsp water
1/4 cup unsweetened applesauce
1 tbsp vanilla
1 1/2 cups blanched almond flour
2 tbsp arrowroot flour
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp baking soda
grapeseed oil (for cooking)
In a food processor, combine water, applesauce, and vanilla. Process until completely mixed. Add almond flour, arrowroot flour, cinnamon, sea salt, and baking soda and process again until mixture is well combined.
Heat the grapeseed oil on a griddle set to medium heat (325 F). Spoon two heaping tablespoons of batter onto the griddle for each pancake, and use the back of the spoon to smooth the batter out into a circle that is approximately half an inch thick.
Cook pancakes until small bubbles begin to form on the top of them, then flip each pancake. (The cooked side should be a lovely golden brown.) Continue cooking pancakes until the tops are slightly firm to the touch and both sides are nicely browned. Transfer pancakes to a plate and serve drizzled with real maple syrup or a homemade fruit topping. Mmmmm!
This recipe makes about 6 very filling pancakes. (The fact that they're made with almond flour gives them a lot of staying power.) Whether you have food sensitivities in your family or not, these pancakes make a wonderfully tasty and healthy breakfast and are the perfect way to start off any weekend morning!