This was a really good dinner. Pancakes are always a big hit in this household, and I personally am a big fan of the taste of very well cooked onion. The sweetness of the vegetables balanced well with the mellow flavour of the almond flour and kamut flour, and the vegetarian bouillion powder brought out the best in everybody. We ate the pancakes along with grape tomatoes and really good broccoli, and a good time was had by all.
ingredients:
1 small onion, finely chopped
1 large carrot, grated (about 1 cup)
1 medium sweet potato, grated (I used mirosaki, an Asian variety with dry flesh) (approx 2 cups)
1 - 2 tbsp extra virgin coconut oil
1 tbsp bouillion powder (I used Sun Harvest)
1/2 tsp sea salt
a little black pepper
2 eggs
1 3/4 cups water
1/4 cup flax meal
1 cup almond meal
1/4 tsp baking soda
1/2 cup kamut flour
directions:
1. saute the onion in the coconut oil (I do this on the cast iron skillet that I will use for cooking the pancakes, after a little preheat)
2. combine the grated carrot and sweet potato with the water, eggs, flax meal, seasoning.
3. add the cooked onion
4. mix in the almond flour and baking soda
5. finally add the kamut flour
6. cook the pancakes on low heat on a skillet for around 3 minutes per side
yum
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