I’ve been making these the last couple days, and they’re super quick and tasty. Getting in the holiday spirit!
Makes 8 pancakes.
1 1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup blackstrap molasses
1 1/4 cup nondairy milk
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
3 teaspoons canola oil
Sift together dry ingredients. Add wet ingredients and spices until just combined. Let batter sit for 5 minutes then cook pancakes.
I was gifted with the most gigantic zucchini I’ve ever seen. So I decided to use it in today’s breakfast! Try these for a perfect solution for those with allergies, but also fluffy and tasty enough for those without. They taste great with maple syrup!
1 1 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon cinnamon
3 packets stevia powder
3/4 cup unsweetened nondairy milk
3/4 cup water
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla
1 cup shredded zucchini
Combine the dry ingredients in a medium bowl.
Combine the wet ingredients in a separate bowl.
Combine the dry and wet ingredients and stir in the zucchini.
Cook as you would normally cook pancakes, making sure to oil the pan first and cook through completely until light brown on each side.
Enjoy!
Sharon
Fluffy Banana Berry Pancakes
Makes 8 large pancakes
I made these up yesterday and the family went nuts! Now I have to make them every day to keep them happy. Really easy to make, so it’s no trouble at all, and I feel good about serving them because they are whole grain and healthful. You can find white whole wheat flour in your supermarket, health food store, Trader Joe’s or Whole Foods. It’s a whole grain albino wheat that tastes a lot like white flour, but is much healthier.
1 ripe banana
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup turbinado sugar
1 cup water
3/4 cup nondairy milk
1 tablespoon light oil, such as grapeseed or canola
fresh or frozen mixed berries
1-2 tablespoons coconut oil, for frying
Mash the banana and beat until there are no large lumps in a large bowl. Add the flour, baking powder, cinnamon, salt, sugar, water, milk and oil and whisk until combined without large lumps. Let the batter rest for a couple minutes. Melt one tablespoon of the coconut oil in a large saute pan or griddle over medium heat. Spoon one-eighth of the batter for each pancake. Drop some fresh or frozen berries onto each pancake. When the bottom is light brown and there are bubbles throughout the tops, flip the pancakes and cook the other side. Serve with pure maple syrup.
Love,
Sharon
