For breakfast this weekend, my husband and I made yummy gluten-free pancakes. They would have been completely grain-free if we had followed Ricki’s recipe correctly as posted on Diet, Dessert and Dogs. But I didn’t have chickpea flour so I used Millet, and I substituted Xylitol for agave to make it more anti-candida friendly. I’m going to get some chick-pea flour soon though and make these again completely grain-free, because they were yummy!
1/2 cup raw almonds
1/4 cup finely ground flax meal
2/3 cup soymilk
1 Tbsp xylitol
1-1/2 tsp olive oil
1 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
1/3 cup millet flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
In the bowl of a food processor, whir the almonds and flax until you have a very fine meal the texture of coarse cornmeal. There should be no large pieces of almond visible.
Add the milk, xylitol, oil, lemon zest and lemon juice and whir again. Allow to sit for at least two minutes while you prepare the dry ingredients. Add the dry ingredients to the processor and whir just until blended.
Using a small ice cream scoop or 2-3 Tbsp (30-45 ml), pour batter onto hot griddle over medium heat and cook for about 3-4 minutes, until bubbles appear and then pop on the surface of the pancakes and the edges look dry. Gently flip and then cook another 2-3 minutes on other side. Keep cooked pancakes warm while you continue with the rest of the batter. Makes 6 small pancakes. May be frozen.
Note: these are still pretty moist in the middle, even when done.
I had mine with Trader Joe’s bruscetta topping and Matt had his with maple syrup. We both gave them a 4/5 happy monkeys, and we will be making these again, next time completely grain-free and made with chickpea flour.