I like pancakes. It`s one of those foods you mix up on special Sundays or Saturdays, and the whole family is willing to wake up before noon to gobble `em up. (I`m glad the Frau gets Mondays off as well, so I get extra yummy breakfasts like this!) But, sometimes, that isn`t enough. You need to one up those flappers. You need a touch of style, class, and devour-ably good extras. I`m talking pumpkin. I`m talking some crushed walnuts. I`m talking amazing ooey-gooey maple syrup with some agave to cut the sugar back a bit. This stuff is good. Real good. And I kind of want to get back to eatin` it instead of just drooling over the thought of it!
I`ve got the ways and means right here to whip up your own batch of these lovelies.
The recipe for the pancakes was mainly inspired by the amazing Alldayidreamaboutfood, but the syrup was all me. Well, the Frau had a hand in it too. Actually, the Frau made the whole thing and I just ate a lot of them and promised to share the awesomeness with you. I`m pretty impressed with my dedication in the face of yum. You bet I care about you!
Because the Frau made it, usually that would mean that I set the table. I`m actually really good at folding up napkins and making them look pretty, like this napkin swan video and this website dedicated to napkin folding in general. But today, I was feeling lazy. This is my last week of break, and I intend to take full advantage before the craziness of a new semester starts up. So I didn`t set the table. Instead, I ate, and I think that is a good contribution to the table as well!
All I can say is, yum!
Gluten Free Health (ier) Pancakes
Yield: 4 Servings
Serving Size: three 4-inch pancakes
1 cup golden flax meal (gold only for the color it gives)
1 tablespoon coconut flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup flax oil
olive oil to cook the flapjacks.
- In a large bowl, whisk together the flax seed meal, coconut flour, baking powder, pumpkin pie spice and salt.
- Stir in the eggs, flax oil and coconut milk until well combined.
- Heat the griddle (or a large skillet if you don`t have one) over medium heat. Add 2 tsp or about the size of a quarter of the olive oil and swirl to cover the bottom of the pan.
- Using 1/4 cup of batter for each pancake, pour batter into approximately 4 inch circles.
- Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter and mixing up the sauce.
1/3 cup agave*
2/3 cup maple syrup (it can be a cheaper grade as we have all this other stuff contributing flavor!)
1/4 cup chopped pecans
1/4 cup pureed pumpkin (the stuff you buy in a tin. We just happened to have butchered our Halloween pumpkin, which was finally starting to fade, but you can just use your Libby`s or whatever brand can.)
1. mix up the agave, syrup, and pumpkin in one big glass/plexiglass container that will fit in the microwave. You could use your oven, but this way is easier.
2. nuke it. We have a high power microwave, so we went in for about 30 seconds. I think a normal microwave would prefer a minute.
3. put the pecans on top. Spread on pancakes. Taste it bit by bit and love it. Yum 🙂 If you want some healthy and filling fats (fat makes up most of your brain and keeps you full until your calorie saving lunch of salad.) try spreading a bit of coconut oil on your pancakes before you put the sauce on. I like Kelapo because it comes in a nice shallow container like butter spreads they call ‘baking sticks’ and is very handy for keeping out on the kitchen table.
*Make sure you use organic agave from a trusted source. Many brands mix in corn syrup and other junk to give you less product for full price. Besides a sense of economy, though, your health should be concerned as well. Believe me, I don`t have the money to buy organic everything, but this is something worth the splurge.
What`s your favorite special breakfast treat? Do you have any traditions that goes along with it? How do you feel about the whole healthy fats vs. no fat is good debate?