I decided to give up grains a little more than a year ago. You can read about that personal decision here. For the most part, I've only been thrilled with my change in diet. That being stated, there are some days when I really just want comfort food that is best delivered in a bread or cake form. A few weeks ago, I was having one of those days. I've come up with the following recipe with inspiration from this Paleo English Muffin recipe I found on Running to the Kitchen (thanks, Gina!).
I'm not following the Paleo Diet, but often Paleo recipes are a good starting point for what I'm looking for in a grain free dish. Since I still eat dairy and basically everything except grains, here's the recipe I created to take care of my pancake cravings. I've made this recipe three times and each time it does the trick. Even my kids and husband love it, and they're not use to a grain free diet.
- 5 tsp Quinoa Flour
- 5 tsp Hazelnut Flour
- 1 tsp Potato Flour
- 1/4 tsp Baking Soda
- Dash of Kosher Salt
- 1 tsp Madagascar Vanilla
- 1 Tbs melted unsalted Irish Butter (it just tastes better)
- 1 Egg (whisked)
- 1 very ripe Banana (smashed well with fork)
Directions: Combine well first five ingredients. In a separate bowl combine remaining ingredients and mix well. Blend the dry and wet ingredients and stir until you have your batter. Cook your pancakes as you would regular pancakes, on a medium heat griddle with melted butter to prevent sticking. Don't over-heat your griddle. These pancakes take a bit longer to cook in the center. Slow and steady wins the race here. If you've discovered you have pancakes that look perfect on the outside, but are still wet on the inside, you can pop your stack of pancakes in the microwave for 30 seconds and you should be good to go!
Top with your favorite maple syrup and fresh berries. Enjoy!