Easy Blender Pancakes (grain free, dairy free, sugar free)

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These are my go-to breakfast pancakes for my kids. They’re super easy to whip up with just a few simple ingredients, and I love that everything gets put together in a blender and they’re ready to go! The ingredients are also flexible, so use what you’ve got on hand in terms of seeds/nuts, veggies and fruit.

Here is the basic recipe that was inspired long ago by the pancake recipes on the Pecanbread website. This is a wonderful resource for information on the Specific Carbohydrate Diet, autism, digestive issues, and helping to heal the gut through diet.

Easy Blender Pancakes

Ingredients:

2/3 cup pumpkin or sunflower seeds, preferably soaked in water for up to 6 hours, then dehydrated if not using right away (can also use any nuts of choice here)

3 eggs, organic or pasture-raised preferably

1 small zucchini or about 1/2 of a large one

1 banana

1 tbsp ground cinnamon

1 tsp ground ginger

Optional spices: 1/2 tsp cardamom, nutmeg, allspice, ground fennel or anise seeds; 1/4 tsp cloves

1/4 tsp Celtic sea salt or similar high-mineral, unrefined sea salt

1/2 tsp aluminum-free baking soda

1 tsp vanilla extract (optional)

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Directions:

Add everything to a blender (I use my Magic Bullet for convenience, but any blender will do) and blend until smooth. If the batter seems too watery, add some more seeds or nuts until it has a consistency you like. If it is too thick, you may add some melted coconut oil or other oil of choice, or a little bit of water.

Heat up an iron skillet or griddle pan, melting a pat of ghee (clarified butter) or coconut oil to coat the surface. Pour on the batter to make small, peach-sized pancakes (about 2 1/2 to 3 inches in diameter). Any bigger and you may have trouble flipping them, though I sometimes can get away with larger pancakes just fine!

These are fun, kid-size pancakes that can be eaten with or without a fork, picked up by little hands for breakfast and/or snacks. My children like them with organic coconut oil (I buy mine here ) and our own cinnamon-honey mixture made with local, raw honey.

*Some options:

In place of zucchini, use about 1/2 cup of any veggie of choice.

In place of banana, use 1/2 cup cooked winter squash or pumpkin, and add in some sweetener of choice (stevia, honey, agave, etc, to taste).

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