Loving pancakes this recipe is a perfect example why people dont cook! I mean unless you are really into your cooking who is going to have all the ingredients?!? dont get me wrong the pancakes are lovely but this is why people give up being healthy - we are making it too hard! naughtybuthealthy will not contain any recipes that requires you to go hunting for ingredients or order them from the other side of the world! if you do make them - Enjoy! Nx Ingredients 4 large eggs 3 tablespoons honey 1 cup hazelnut, almond, brown rice or hemp seeds milk 1/2 cup unsweetened apple sauce 1 tablespoon vanilla extract 2 tablespoons flax seeds 2 cups almond flour 3/4 cup chestnut flour 1/4 cup arrowroot flour 3/4 teaspoon sea salt 1 teaspoon baking soda coconut oil, ghee, or lard, for the griddle for the topping 1 lb strawberries, tops removed, roughly chopped 2 vanilla beans, seeded maple syrup, honey or coconut palm sugar, if needed crème fraîche, for garnish (optional) Make the topping Add strawberries and vanilla to a medium saucepan and warm on medium-low heat until gently bubbling. Do not overcook, they should retain their bright red color. Taste and add a little sweetener, if needed. Make the pancakes Place the eggs, honey, milk, apple sauce, and vanilla extract into a high speed blender. Cover and blend on high until well combined, about 10 seconds. Grind the flax seeds in a coffee grinder dedicated to nuts and seeds. Add the almond flour, chestnut flour, arrowroot, salt, baking soda and ground flax seeds to the blender. Blend on high speed until well combined, about 30 seconds. You may need to stop and scrape the sides a couple of times. Heat a griddle over medium heat. Melt a little coconut oil (or fat of choice). Pour 1/4 cup batter per pancake onto the griddle, being careful not to overcrowd. Cook on one side until the tops of the pancakes begin to bubble, about 2 minutes. Flip the pancakes over and cook until golden brown, about 1 minute more. Keep pancakes warm in the oven by covering them with a dish towel. Re-oil the griddle and repeat with remaining batter. Serve immediately topped with strawberries and a dollop of crème fraîche, if using. Notes Extra pancakes will keep, refrigerated, for 2-3 days. Just reheat in the oven (or toaster!) and serve.
Posted on: Thu, 16 Oct 2014 07:40:25 +0000
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