No grain, just goodness. Low in natural sugars. I've included a vegetarian option for those souls who enjoy eggs. The pancake recipe is adapted from a recipe by Real Food Dieticians
Makes about 2 servings
INGREDIENTS
WET: 1 small ripe banana 1/2 cup unsweetened almond or coconut milk or 2 farm-fresh eggs 2 teaspoons raw apple cider vinegar or fresh lemon juice 1 tablespoon yacon or maple syrup 2 teaspoons pure vanilla extract 1 tablespoon coconut oil, melted plus some for the pan
DRY: 1 cup almond flour 3/4 cup arrowroot or tapioca flour 1 tablespoon baking powder 1/4 teaspoon Himalayan or Celtic sea salt
TOPPINGS: Rhu-Berry Sauce (recipe below) Fresh berries for garnish Drizzle of Raw Cacao Mizzle or Almond butter
Place all the wet ingredients in a high speed blender and whir, whir, whir! until smooth. Add the dry ingredients to the wet mixture and blend again until smooth. If the batter needs thinning to a pancake batter consistency add water or coconut water 1 tablespoon at a time until you have a nice, smooth, pour-able batter.
Place a tablespoon or 2 of coconut oil in a skillet and heat with medium heat. Pour about 1/3 to 1/2 cup batter onto hot pan and cook on one side until bubbles form and edges and top of pancakes begin to dry slightly. Be careful not to scorch the pancake with too high heat.
Using a spatula or flipper or turner, whichever name you like to call the flippy-device by, lip the pancake with your best culinary elan--but carefully, too-- and cook until both sides are crispy and golden. Stack 'em up and dress 'em up with the toppings.
Rhu-berry Sauce
2 large stalks of fresh rhubarb (or 2-3 cups frozen), washed, trimmed and diced into 1" pieces 4 tablespoons pure water 1 1/2 cups fresh berries (chopped strawberries, whole blueberries, whole blackberries) or a mixture of berries 4 tablespoons 100% fruit jam (strawberry, cherry, apricot -- you choose! 2 teaspoons cinnamon
Place the rhubarb and water in a non-reactive pan. Cover with a lid and heat over medium heat until rhubarb starts to boil. Lower heat and simmer about 5 minutes until soft and fibers are broken down. Add the berries and the jam and the cinnamon. Simmer, uncovered, mix about 3-5 minutes. Add a little water if the mix begins to scorch but you don't want the sauce to become soupy.
Spoon the sauce over your pancakes and then top the pancakes with more berries and a little almond butter and/or Raw Cacao Mizzle, if desired.
Basic and Beautiful Raw Cacao Mizzle 1/3 cup coconut oil, melted 1/3 cup maple syrup 1/3 cup raw cacao powder, sifted or lumps broken down
Place all ingredients in a small bowl and combine with a spoon or small whisk until super silky smooth.