We love eating pancakes for dinner. These pancakes are great because they are super moist, very flavourful, and very nutritious. We sided them with broccoli that had been tossed in coconut oil, and topped them with organic whole yogurt and maple syrup. Yummy.
They starred in many a breakfast over the course of the last year, most notably our big Dec 25th breakfast blowout with all the lost lambs who had no where to go ... They were equally well received on many Sunday mornings with friends and family. Try 'em, you'll like 'em.
ingredients:
2 eggs
2 cups organic whole milk
1 cup pecan meal
1/4 cup flax meal
1 tsp sea salt
1/2 tsp baking soda
1 cup kamut or red fyfe flour (or another whole grain flour of your choice)
directions:
1. beat eggs and add milk
2. add flax meal and pecan meal
3. add sea salt and baking soda
4. add kamut flour
5. allow to sit for at least 15 minutes before using (or can be refrigerated over night)
6. heat up a skillet (I've cooked them on a ceramic pan or on a cast iron griddle) and coat it lightly with coconut oil
7. depending on what size of pancake you want, deposit the appropriate amount of batter on the heated pan (we make anywhere from silver dollar to pancakes that use 1/4 cup of batter at a shot)
8. cook them for 1 or 2 minutes per side, turning when the bubbles come out on the first side.
9. keep the pancakes warm in the oven while you finish up the batter ...
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