My family loves pancakes – lets face it, the batter is easy to whip-up, but it’s a real pain to stand over the stove flipping them so that they are cooked just right, especially when you are making them for a big group. Because I love a shortcut, I’ve been working on a batter that bakes well and this is what I’ve come up with – just in time for Mother’s Day.
Why are they healthy?
I’ve chosen to make the main batter gluten, grain, dairy and refined sugar-free (see ‘variations’ below for alternatives though). So the almond meal and buckwheat flour base combined with the eggs, means they are a high protein pancake with a nice dose of essential fats from the almonds. The cinnamon helps to stabilise your blood sugars and more fibre and goodness from the apple.
1-2 Granny Smith apples, peeled, cored and sliced very thinly
2-4 tablespoons of butter (ghee or coconut oil). Depending upon the size of your pan, you need a good covering of fat.
3 free-range or organic eggs
270ml of coconut milk (you could also use full-fat milk)
3 tablespoons of coconut sugar or rapadura
1 teaspoon of apple cider vinegar (or lemon juice)
1 teaspoon of vanilla powder, extract or essence
1 teaspoon of cinnamon, ground (plus extra over the apple base)
½ teaspoon of sea salt
¼ teaspoon of bicarbonate of soda
180g (1½ cups) of almond meal/buckwheat flour. You can use straight almond meal, but I prefer it mixed roughly ⅔ (120g) almond meal and ⅓ (60g) buckwheat flour.
Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).
Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.
Spelt and nut-free
You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you’d prefer.
Entirely possible – replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana or even pineapple is delicious.
With natural or coconut yoghurt, cream or sour cream and your favourite syrup.
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