|
Getting to the perfect, fluffy, healthy gluten-free pancake was not easy. But here it is! (And full of antioxidants too.)
 5 minutes of mixing...variable time to cook the pancakes
Time to Taste: variable depending on the size of your pancakes and the size of your skillet
Servings: 4 hearty breakfast eaters
No: dairy (potentially), gluten, nuts, soy
ingredients
- 2 cups blueberry juice (plus more later)
- 2 eggs, slightly beaten
- ¼ cup ghee, butter, or coconut oil
- pinch of sea salt
- 1 ¼ cups chestnut flour (or your favorite GF flour, but none will probably be as delicious!)
- ¾ cup buckwheat flour
- 1 ½ tsp. baking powder
- ½ tsp. guar gum
- 1–2 cups blueberries, fresh or frozen
- OPTIONAL
- hempseed
- honey
- real maple syrup (not the pretend stuff filled with HFCS)
- more fruit
how to make them
- Preheat your cast iron skillet on a medium-heat stove - you know how I feel about the “other” non-stick! (Read ironing your food and watch our 5 fast and free video). Dab some coconut oil or ghee on it, to make it really non-stick.
- Mix the 5 dry ingredients together in a bowl with a whisk.
- Add the juice, eggs, and stir. Now add the melted ghee or butter, and stir a little more.
- Pour or spoon batter onto skillet, and when you see bubbles forming, flip and cook a little longer.
- When they are done, add hempseed, agave nectar and a little more fruit for a delicious breakfast!
helping hands
I let the kids pour in the juice, initially, and along the way. They can also sprinkle on the hemp seed and fruit.
notes
- The guar gum gives these pancakes the perfect amount of “body.”
- Xantham gum is really too heavy for these delicate treats!
- Lots of antioxidants in these pancakes: the blueberries offer anthocyanidins, and buckwheat flour provides selenium.
This is a Smart Foods Healthy Kids recipe. Get more yummy, healthy, kid-friendly ideas at www.smartfoodshealthykids.com.
Trackback(0)
 |
TrackBack URI for this entry