Tuesday, October 4, 2011

Protein Pancakes

I have to admit, I am a huge fan of pancakes! When I began eating primal and found out I had a gluten intolerance, this is one of the foods I missed most, lame, I know. I tried a few different ways of making pancakes, but they did not turn out so well. When I came up with this recipe, I must admit I was addicted right away. It is seldom there are not some in my fridge.

What you need:
chia seeds*
pumpkin seeds*
flax seeds*
any other seeds or nuts you would like to grind into flour or purchase nut flours
coconut flour 1-2 TBS depending on size of batch, I put it in when I have it on hand
6-8 whole eggs
cinnamon to taste
ginger to taste
nutmeg to taste
cloves to taste
sea salt, just a pinch
baking powder, just a pinch
some form of liquid, water, kefir, milk, cream, coconut milk/cream to your preference for thickness of pancake
butter, bacon grease to cook your cakes in if needed
*I fill my coffee grinder to at least cover the blades but no more than the max fill line Then I add additional of any of them or liquid for the consistence I want.

For the nuts and seeds, find the combination you like best, they all change the texture and flavor so try different ones to find what you like best. I like flax, chia and pumpkin best and when I want a variation or have others on hand, I add it in.

Additional options to add in:
pumpkin, I think this makes them the best, really moist
chocolate chips
coco powder
Swiss chard, kale, spinach

Equipment needed:
coffee grinder to grind seeds and nuts into flour
blender, mixer, something to mix all this stuff together
something to cook your pancakes on, pan, griddle

Crack eggs and blend well. Grind all the seeds/nuts in the coffee grinder. Once ground, place in the egg mixture.
Add all the other ingredients, plus any extras you are going to add, unless it is chocolate chips, add those at the very end and mix in with a spatula. Blend all the ingredients until well mixed. Adjust liquid to your liking for either thick or thin cakes.

Cook them on your pan or griddle to your liking of doneness. I really like to cook them in bacon grease, makes them a little crispy on the edges and tasty really yummy.

Toppings I use:
Butter, of course
raw honey
real maple syrup, do not go over board on either, they still have sugar
whip cream
fruit, fresh or made into a compote
nut butter
They are yummy plain as well.

These save well and reheat easily. I always make a large batch and then have breakfast for several days or a snack when needed. They pack well also. Be sure to make a large batch so you have left overs.

I hope you enjoy!
Saving the world one stick of butter at a time.
In the love of Christ,

No comments:

Post a Comment