My family LOVES pancakes. With the no wheat restriction in full force, there are some options. When you add in no eggs, the pickings are slim. Today I am trying to combine a couple of different recipes.
Version 1: (Paleo)
3 TB Ground Flaxseed
2/3 C water
1 C Almond Meal
2-3 TB coconut milk (or other liquid)
1/2 tsp Vanilla Extract
1/2 tsp ground cinnamon
Mix together the ground flax seed and water until thick and gelatinous. Add into remaining ingredients. Since there is no flour, no need to worry about over mixing.
Cook over medium high heat in a greased/buttered skillet (I cooked my bacon first)
Pancakes Version 1 sizzling
Keep the pancakes small as larger ones won’t hold together very well. We served ours with sliced fresh strawberries, butter and real maple syrup.
Enjoy!
The texture was unusual, but the flavor was reminiscent of an Almond Joy.
Regroup and try again.
Version 2
3TB Ground flaxseed
2/3 C water
1/2 C Corn Flour
1/2 C Soy Flour
1 C Almond Meal
1 tsp Vanilla
1/2 tsp Cinnamon
2 TB Maple Syrup
1 tsp Baking Powder
3/4 C Milk
Mix together. Cook over medium high heat in buttered/greased pan.
I think it was the soy flour that gave these pancakes a “green” flavor. Not terrible, but not my favorite.
More adventures are sure to come.
