-by Shay Sinclair | 12/14/2016 |
Everyone loves pancakes, especially over the holidays. There’s nothing more comforting and indulgent than gathering together with your loved ones over a sticky-sweet breakfast, washed down with plenty of hot tea.
Of course, a lot of that pleasure is diminished when you grow up and realize just how unhealthy that fluffy stack of pancakes is. Add in maple-flavored “syrup” and you have a meal which is going to leave you feeling heavy, sleepy, and in serious need of a salad.
Next time the cooler weather leaves you craving something comforting for breakfast, turn to this delicious gluten-free pancake recipe. It will keep you going all the way until lunch without sacrificing any of the elements critical for pancake breakfast success.
Makes 8 Pancakes & 1/2 Cup of Sauce
- 1 tablespoon ashwagandha root powder
- 1 tablespoon organic whey powder
- 2 teaspoons chia seeds
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons gluten-free baking powder
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon cold water
- 2 tablespoons melted coconut oil or raw butter, plus extra for pan-frying
- 2 lightly beaten eggs
- 2/3 cup apple juice (or cider for the adults)
- 1/3 cup applesauce
- 1/4 cup maple syrup
- 1 bag mulling spices, or 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice
- Before making your pancakes, place all sauce ingredients in a thick-bottomed saucepot. Mix well, then set on medium-low heat to reduce and thicken. (If you’re using a bag of mulling spices, add them to infuse at this point). Stir occasionally.
- Sift together all dry pancake ingredients.
- Mix the wet pancake ingredients, then slowly add the mixture to your dry ingredients. Aim for a smooth batter, but don’t worry about a few lumps here or there.
- Leave your pancake batter to sit for twelve minutes.
- Set a heavy pan or skillet over medium heat, greasing it well with coconut oil, and wait until the oil begins shimmering.
- Pour your batter, using approximately 1/4 cup per pancake. Leave plenty of room between each pancake!
- Pancakes are ready to flip when the edges are cooked, and the center is slightly dry and riddled with bubbles.
- Serve warm with raw butter or coconut oil, sliced apples, plain or vanilla yogurt, and a drizzle of the apple cider sauce. Dig in, and enjoy!
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