• Naked Wholegrain Pancakes (sugar free, with variations for GF and Vegan)

    The name for this recipe does not reflect a state of dress (that’s up to you!), but rather that these are good enough to eat without any sugary toppings, making them a healthy, delicious choice for not only breakfast, but also for snacking, even on the go.  They are incredibly moist on the inside, with a rich buttery crust.  If you feel the need to top with anything, choose a thin layer of jam or a squeeze of fresh lemon juice and a pinch of sugar.

     

    1 c whole wheat, buckwheat (GF) flour or almond meal (GF)

    1/4 tsp sea salt (I like to use pink himalayan)

    2 tsp baking powder (make sure it’s aluminum free!)

    optional:  1 tsp cinnamon, 1/2 tsp nutmeg, T chia seeds, chopped nuts, 1/4 c dried unsweetened coconut, etc.

    1 T raw honey or real maple syrup

    2 T coconut (warmed until liquid) or olive oil

    3/4 c milk or coconut milk

    1 tsp vanilla extract

    1 egg (or mix 1 T flaxseed meal or chia seeds with 3 T water in separate dish and let soak for 3 mins before adding)

    1 large or 2 small very ripe banana(s)

    2-3 T butter, lard, coconut oil, or extra virgin olive oil for cooking

     

    In large mixing bowl combine all dry ingredients and mix well.  In a 2 c liquid measuring cup, add honey, oil, milk, vanilla and egg (or egg substitute).  Pour cup of liquid ingredients into flour mixture, scraping well to empty, and stir quickly to smooth out lumps before batter begins to react and rise.  Once it is thoroughly mixed, set aside.  Peel banana(s) and place in the liquid measuring cup you just emptied.  Use a fork or immersion blender to mash/puree banana(s).  Add banana puree to batter and gently combine.

     

    Heat a large heavy skillet over medium to medium-low heat.  Once pan is hot, add your butter, coconut oil, etc to coat bottom, less than a teaspoon.  Using a large spoon, place 1 spoonful of batter at a time for each pancake–you should be able to fit about three in a large pan without them touching each other.  Let them cook for 1-2 mins, until they start to bubble.  Use a very thin spatula to flip each one.  They will be very very soft, but brown quickly, so keep your eyes on them.  Cooking on the second side takes about half the time, just until browned.  Do not press down on them with the spatula.  They will still feel very soft on the inside when they are browned on each side, but that doesn’t mean they’re under-done.  Continue to add butter or oil to the pan in between every batch cooked.  Once done, remove them from the pan and eat immediately, or place on a cooling rack.  Leftover pancakes should be allowed to cool completely before placing in a sealed container and storing in fridge.  They also freeze well, but you might want to place a piece of wax or parchment paper in between the layers of pancakes.  To reheat, place them back in a warm skillet, flipping once, pop them in the toaster, or warm in a toaster oven in a single layer for 5-10 mins at 200 degrees F.

    Yield: 8-10 4″ pancakes.  This recipe is highly adaptable and performs well when doubling or tripling.

     

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