Friday, July 12, 2013


I hesitate to publish this recipe for one simple reason - my husband loves it. I consider it a big win when the hubs actually prefers my homemade to the box and I just hate to reveal to him my secrets. You know, the whole mind over matter thing.

So, dear spouse of mine, if you are reading this I respectfully ask that you close out of this window and walk away. It's better for us both if you just don't know.

As for the rest of you, my hope is that this recipe changes your life in the best possible way. It is about as "whatever is in the house, make it your own, anything goes" as it comes. My guess is ninety percent of you have some combination of these ingredients in the house at all times. This is why I've dubbed it my "that kind of day" go-to meal. I'm able to hide a veggie or two [or four] into it, throw some fruit on the side [breaking all food combination rules but it's just been that kind of day I really am having a hard time caring - you know what I mean, you've been there] and, bam!, a nutritious meal. 

So, give yourself a break if it's been a long day. Turn on some music, squeeze some fresh juice, whip up a smoothie, snag some kombucha, or a glass of your favorite wine and enjoy a minute or two to just be. Take a deep breath, smile [no seriously, smile - it really works!], and know that in a few minutes you'll be sinking your teeth into an awesome bite of pancake goodness. 


Special Note: I've noted quite a few different variations. Grab whatever is in your cupboards, pantry and refrigerator and make it your own! I typically double this recipe - breakfast for tomorrow? Check. 

Dry Ingredients:

1/2 c. millet, quinoa, rice, lentil, or bean flour [or any combination of these]
3/4 c. buckwheat, sorghum, or oat flour [or any combination of these]
4 T. ground flax or chia seeds [I like 2 T. of each]
2 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/4 - 1/2 tsp. any other spice [nutmeg, cardamom, ginger, fennel, all spice, orange or lemon zest, etc.]
1/2 tsp. sea salt

Wet Ingredients:

1 T. honey, maple syrup, or date paste
3/4 c. fruit or vegetable puree [any fruit sauce; any fruit or vegetable or combination of both blended: apples, bananas, pears, plums, berries, zucchini, carrots, beets, sweet potatoes, etc.]
1 1/2 c. water + 1/4 c. flaxseeds [or any nut or seed milk - if you choose a different milk than flax, add a few extra tablespoons of flax or chia seeds to the mix]
2 T. lemon juice or apple cider vinegar
2 T. molasses [optional]

Add-In Ingredients:

large handful of chopped fruit, berries, nuts or seeds [optional

Combine all of the dry ingredients in a mixing bowl and set aside.

Place all wet ingredients in a blender on high until mixture is smooth and well blended. Slowly pour the wet mixture into the dry, mixing constantly. When everything has been fully incorporated, gently fold into the batter any add-in ingredients. 

Let sit for a few minutes.

While batter sits, preheat oven to 200 degrees [F] and grab a glass baking dish. If you are using an electric skillet [one of the few times I do], heat the skillet to 315 - 325 degrees [you'll adjust the temperature as you go]. 

Pour 1/3 c. of the batter onto the warmed skillet. Batter should form a nice round but if not, gently spread it out with the back of a spoon or the measuring cup. Repeat 3 or 4 times, depending on the size of the pan. 

Cover skillet and cook for about 5 minutes or until the face of the pancakes begin to look cooked. Remove skillet cover and flip the pancakes. Return cover and cook for an addition 3 - 5 minutes or until both sides of the pancakes are browned. 

Place cooked pancakes in glass baking dish and warm in preheated oven. Repeat with remaining batter. 

Once all of the pancakes are cooked and have had a few minutes in the oven, remove and serve immediately with ghee, real maple syrup [local if possible], and any toppings on choice.


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