Who loves pancakes? I do, I do! Breakfast food is my favorite kind of food. I’d rather go out for a great breakfast than a fancy dinner any day (well, almost any day). Pancakes are one of my favorite foods, but unfortunately, I’m allergic to wheat and gluten. What’s more, I don’t fare well on any grain-based food, and my research has shown that most of us would do well to avoid grain as much as possible.
But here’s the problem…I LOVE pancakes and I get really tired of the same kind of food all the time. It’s winter, which in Seattle means cold, gray and wet. I like warm foods, but I’m completely over scrambled eggs. I woke up one day craving pancakes but not wanting to make myself into a bloated, puffy mess with a “treat.” A little research and some experimenting yielded the following easy recipe for grain-free pancakes that satisfy the cravings without leaving you feeling heavy and weighed down.
3 organic eggs
1/3 cup almond butter
1/2 cup canned sweet potato puree
1/2 tsp cinnamon
1/2 tsp nutmeg
stevia to taste
coconut oil for the griddle
In a food processor, combine all ingredients into a smooth, liquid batter. I find that thinner is better. In a stainless steel frying pan or on a griddle, melt the coconut oil. The oil should be hot but not bubbling and smoking. Pour a large portion of the batter into the pan, making the pancake as thin as possible so it cooks through in the middle. Let the pancake simmer until golden brown on the bottom. Bubbles will form on the top and the edges will be dry. Flip the pancake and cook for another minute or two on the other side.
Done! I just top my pancakes with some butter because they’re already sweet with the sweet potato and stevia in them, but you could also drizzle coconut concentrate, raw honey or even a little pure maple syrup on them.
These are a great treat when you want breakfast comfort food without the food coma that inevitably follows a grain-heavy meal.