Saturday, June 30, 2012

Off the Deep End?

Maybe, but it sure is fun down here!

It's Saturday! And in the Reynolds' home, Saturday means....PANCAKES!!

Since we embarked on our No-Grain diet, I have been looking for a good pancake that the kids will like, and which fits our new way of eating. I found a few, but the reviews were not that great, so I have not at this point tried any of them. Until today that is, when I found a non-Paleo recipe that talked about whipping the egg whites and then folding them into the batter. Ureeka! That one caught my attention right away.

The problem with the other almond flour based pancakes seemed to be heaviness and that they were very fragile. Most reviewers wrote that the pancakes fell apart while flipping, and we all know that falling apart pancakes are no fun at all!

So feeling inventive this morning (amazing what 7 1/2 hours of sleep will do for your foggy mind, not to mention getting rid of grain), I decided to take two different recipes and make my own Saturday Morning Savory Pancakes. You will be thrilled to know that I MEASURED everything!! Oh the JOY of a real, live Trinarecipe with measurements!

Saturday Morning Savory Pancakes

Preheat griddle to 275 degrees; on the stove this would be a medium-low heat.

Dry Ingredients

2 C fresh ground raw almonds (I used my food processor to do this...not sure what the exact equivalent would be for store bought almond flour, since it tends to settle, but I would start with less and add a bit more if needed)

2 T Coconut Flour

1/2 tsp Cinnamon

1/2 tsp Salt

1/4 tsp Ginger

Mix all these dry ingredients together and set aside.

Wet Ingredients

4 large eggs, separated

1/2 C Water

1/2 C Mashed Ripe Banana

stay with me here...1/2 C finely mashed ripe Avocado (equals about 1 normal sized avocado)

2 tsp Vanilla

1 T Maple Syrup

Beat egg whites till foamy and set aside while you...

Combine rest of wet ingredients, mixing well. Add wet ingredients to dry ingredients and mix well. Fold in egg whites, mixing until combined well. Batter is thicker than your normal gf batter...don't even ask me how it compares to regular wheat batter...I have not made those in so many years, I don't even remember!!

Using your 1/4 c measuring cup, put batter on the griddle, using the bottom of the measuring cup or a fork to spread the batter out to an even thickness. These pancakes need to cook slowly, so don't rush them or they will be burned on the outside and raw in the middle! Yuck!

I'm not sure if this conforms to the Paleo mindset, but we topped our pancakes with a little pat of butter and our delicious Grade B Maple is dark and full of wonderful minerals and tastes like a bit of Heaven on your tongue!

If you are just leaving the gluten filled world, I am guessing that this pancake will take some getting used to. Because it is made with nut flour, it has a grainier texture than even a gf pancake would have. We normally put ground walnuts in our gf pancakes, so it was not a real stretch for us.

Also, I would not advertise the avocado in the pancake until your family has tasted them!! One of my kids knew about it (he was helping me cook) the other two and my Darling Hubby did not, and all three of them really liked the pancake a lot. There is absolutely NO avocado flavor in the pancake at all! I promise! It just adds creaminess and lots of good oil.

So, if you are brave, give these a whirl and come back and tell me what you think!

Happy Saturday!

No comments:

Post a Comment