THE VOLUPTUOUS VEGETARIAN: pancakes

Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

Showing posts with label pancakes. Show all posts

Thursday, 4 October 2012

Dinner Pancakes -- a gluten free, delicious meal

Pancakes are always a hit around here. Not just because they are a vehicle for butter and maple syrup.

ingredients:

6 small eggs or 4 xl

1 cup water

2 tbsp extra virgin coconut oil

1/2 cup flax meal

1/4 cup ground sesame seeds

pinch sea salt

black pepper

1 cup almond flour

directions:

1. combine the above ingredients

3. cook in a hot skillet 1/4 cup at a time, turning after 1 minute

makes 14 pancakes

Monday, 17 September 2012

Crepes? Pancakes? Thin, gluten-free, and yummy. Sound good?

To go with my magical concoction of sautéed sweet potato, white kidney beans, tomatoes, onion, garlic, and spinach -- yummy!! -- I made these crepes. They are gluten free, and grain free, and really good for you, full of protein etc. Next time? I shall attempt vegan ...

The use of ground chia made the batter a little thicker, so they are less crepe and more pancake. but they still serve the purpose and are awwwwwweeeeeeessssssssssooooooooome.

ingredients:

4 eggs

1 cup water

1/4 cup flax meal

2 tbsp ground sesame seeds

2 tbsp ground chia

pinch sea salt

black pepper

1 cup almond flour

directions:

1. combine the above ingredients

2. cook in a cast iron pan 1/4 cup at a time, turning after 1-2 minute

makes 10 pancakes

Thursday, 16 August 2012

A Giant Dinner pancake -- gluten free, vegan, grain free

We enjoy breakfast for dinner around here. Today it was a giant 'pancake' in the truest sense of the word. I baked this the way I bake socca -- on a large square cast-iron skillet -- and cut it into squares. We kept it simple for an easy week-night dinner, and just sided it with some yummy broccoli. It could also easily go nut free, if the ground cashews are subbed by hemp hearts or some other yummy alternative.

ingredients:

2 cups water
2 tbsp coconut oil

1/2 tsp sea salt
1/4 cup ground chia seeds
1/4 cup ground cashews
1/2 cup flax meal
1/2 cup sesame meal
1/2 cup shredded coconut, ground up

1. combine the above, and pour onto a cast iron skillet
2. bake at 345 for 50-60 minutes
3. cut into pieces and serve drizzled with maple syrup, if desired

Delicious with or without maple syrup and or butter. And or apple sauce.

THE VOLUPTUOUS VEGETARIAN