RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAMANTHA EMMONS
When making certain alternatives to your favorite foods, it is best to avoid attempting to recreate familiar flavors, but instead think of the dish as a category of its own. These “pancakes”, made without cereals containing gluten or milk ingredients, do just that.
While they maintain a pancake shape and size, the egg base gives the pancakes more of a savory crepe flavor—making them a tasty and protein rich vessel to wrap around other favorite foods later in the day. We enjoy them in a traditional stack, covered with maple syrup for a weekend brunch. And we also love them served cold and wrapped around healthy fillings like almond butter, seasonal fruit, goat cheese or avocado—a protein rich and transportable snack!
The combination of coconut and almond flour is just enough to hold the batter together, while letting eggs be the star. The almond flour provides texture, while the coconut flour keeps them from getting soggy. Because of the crepe-like consistency, smaller pancakes are easier to manage while cooking. Keep them around 5 inches in diameter.
Even if you are not expressly following a gluten-free diet for medical reasons, these pancakes are a dish that everyone can enjoy. The ease and tastiness of this recipe makes this a fantastic choice for Mother’s Day—or even a weekday breakfast.
INGREDIENTS:
2 tablespoons coconut flour
⅓ cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs, at room temperature
¼ cup non dairy milk
1 teaspoon vanilla
2 bananas, one overly ripe for the batter and one ripe to slice on top
1 teaspoon neutral oil (for cooking)
½ a cup low fat Greek Yogurt
¼ a cup walnuts, toasted and rough chopped
INSTRUCTIONS:
Whisk together the dry ingredients in a medium bowl. In a separate bowl mix together the wet ingredients, leaving out the oil. Combine the two with minimal stirring and leave to rest for 10 to 25 minutes.
Heat a nonstick skillet over medium heat with ½ a teaspoon of oil. Once the oil is hot, use a large spoon to add the pancake batter to the pan in 5” circles. Cook until the edges turn golden brown and small bubbles appear on the pancake. Flip and cook until the center of the pancake is firm. Approximately 2 minutes on each side.
Keep pancakes warm in the oven until ready to serve. Serve with Greek yogurt, toasted nuts, and a drizzle of maple syrup.
Makes 10 small pancakes or serves 3 people.
NUTRITION FACTS (PER SERVING, 3 PANCAKES):
Calories 310
Protein 15 g
Total fat 18 g
Saturated fat 3.5 g
Cholesterol 170 mg
Carbs 26 g
Fiber 6 g
Total sugars 13 g
Added sugars 1 g
Sodium 480 mg
The post 26 Percent of Moms Say They Want Breakfast in Bed. Try Making These Banana Crepe Pancakes for Mother’s Day appeared first on Fitbit Blog.
