It's Sunday morning and per usual, my kids want pancakes. As Americans, breakfast is typically a massive carb fest. This is especially true with kids. So shifting to a gluten and sugar free lifestyle was challenging in the breakfast department.
My kids were used to eating cereal and frozen waffles etc. for breakfast. They still do that now but it's gluten free alternatives. I get some wheat free frozen waffles from Trader Joes they really like but as with all processed foods, even gluten free processed foods have stuff in them I'm not thrilled about.
This recipe is for Silver Dollar Pancakes and it's in the new Wheat Belly 30 Minute or Less Cookbook which my wonderful mother sent me this week. I've made a few adjustments to it for lack of certain ingredients in my cupboard but they turned out just fine.
1/4 cup of almond flour or meal (I get mine from Trader Joe's)
1/4 cup of coconut flour (I use Bob's Red Mill)
1 teaspoon of baking soda
Sweetener equivalent to 1 tablespoon of sugar (I use liquid stevia but you can use Xylitol as well, neither of which will jack up your blood sugar)
1/4 cup finally chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup no sugar added applesauce (I didn't have any on hand so I used my pear butter I canned in the fall)
5 tablespoons of water
2 tablespoons of a healthy fat; olive oil, coconut oil (melted), butter (I used walnut oil in my version since the cakes had chopped walnuts in them already)
pinch of salt (this is not part of his recipe but I tend to like salt to balance the sweetness of fruit in these recipes)
In a medium sized bowl, combine the first 6 ingredients and whisk together. I sometimes will run the flours through a sifter to make things a little lighter and fluffier.
In a smaller bowl combine the eggs, applesauce water and fat and whisk together.
Pour the liquid into the dry ingredients and then mis to just combined. Let it sit for a few minutes to incorporate while you heat a pan on low. I find that if I cook these on medium heat they burn before they cook through. So use low heat and be patient. Grease your pan. I use spray coconut oil but whatever works for you.
Cook for two minutes on each side. These are VERY delicate so flip carefully.
They are so yummy they honestly do not need anything on them but my kids did use some maple syrup.