Tag: pancakes

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Recipe: Blueberry-Walnut Pancakes #ClevelandClinic

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Recipe: Blueberry-Walnut Pancakes

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Recipe: Blueberry-Walnut Pancakes #ClevelandClinic

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Recipe: Blueberry-Walnut Pancakes

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Recipe: Blueberry-Walnut Pancakes

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Seeded Baked Pancake with Berries & Raw Cocoa Sauce@Yoga_Journal

seeded baked pancake

This gorgeous, protein-packed pancake will make your loved ones swoon.

Seeded Baked Pancake with Berries & Raw Cocoa Sauce

Ian Wallace, Ryland, Peters & Small

Based on the Dutch-style pancake that is baked in the oven, this is a super-easy and delicious way to make a pancake to serve straight from the pan. This recipe is packed full of nutritious seeds and served with fresh berries and a delicious cocoa sauce for a truly indulgent but power-packed breakfast.

Ingredients

Pancake Batter

  • 50 g/generous 1/3 cup plain/all-purpose flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 150 ml/2/3 cup milk
  • 3 eggs, beaten
  • 4 tablespoons runny honey
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons mixed seeds such as linseeds/flaxseeds, chia seeds, sunflower seeds, poppy seeds
  • 2 tablespoons coconut oil

Cocoa Sauce

  • 4 tablespoons raw cocoa powder
  • 2 1/2 tablespoons runny honey
  • 2 1/2 tablespoons coconut oil, melted

To Serve

  • 150 g/3/4 cup Greek yogurt
  • 50 g/1 3/4 oz. dried berries, such as goji, acai, cranberries, etc
  • 100 g/3 1/2 oz. mixed fresh berries such as blueberries, raspberries, redcurrants, etc.
  • icing/confectioners’ sugar
  • 22-cm/9-inch overproof frying pan/skillet

Preparation

Preheat the oven to 200°C (400°F) Gas 6.

To make the pancakes, sift the plain/all-purpose fl our, coconut flour, baking powder and salt into a mixing bowl. Combine the milk, eggs, honey and vanilla in a separate bowl and beat into the flours to make a smooth batter. Fold in the mixed seeds.

Heat the coconut oil in the ovenproof frying pan/skillet until melted. Pour in the pancake batter and transfer to the oven. Bake in the preheated oven for 15 minutes until the pancake is puffed up and golden.

Meanwhile, make the cocoa sauce. Place all the ingredients with 4 tablespoons water in a saucepan and heat gently, stirring, until smooth. Keep warm.

As soon as the pancake is cooked, remove it from the oven. Spoon the yogurt into the center and top with the dried and fresh berries. Drizzle over the cocoa sauce and serve dusted with icing/confectioners’ sugar.

Seeded Baked Pancake with Berries & Raw Cocoa Sauce

Flexitarian-cover

Excerpted from The Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans compiled by Julia Charles. Ryland, Peters & Small, 2019. Reprinted with permission.