Let’s be honest with each other here. We all love pancakes, don’t we? I’ve yet to meet someone to pass on Sunday brunch pancakes which leads me to believe my son is not alone in his love of all things pancake-like. Seriously, if I call something a pancake and make a loose attempt to form a round patty the kid will eat it. Whether it’s made up of salmon or veggies doesn’t seem to matter … Kula Baby is onboard with a pancake meal as long as I continually remind him he is eating a pancake and involve breadcrumbs or flour in the recipe.
I shouldn’t be too hard on him—the genetics were stacked against him with two carb-loving freaks as parents.
Brain-Building Nutty Pancakes (Gluten-free)
1 cup Pamela’s gluten-free baking mix
1 sweet potato, shredded (in food processor)
1/2 cups walnuts or almonds, chopped/ground in food processor or grinder
1 egg or egg replacer
1 tablespoon unrefined, organic coconut oil
1/8 cup ground flaxseeds (grind them directly before using to preserve those healthy, brain-building oils)
3/4 cup rice milk
1/4 cup dried cherries or raisins (optional)
3 tablespoons maple syrup
- Chop up walnuts or almonds in a food processor until they are almost a powder.
- Place Pamela’s baking mix and rice milk in a bowl. Stir to combine. Add egg (or egg replacer), coconut oil and maple syrup. Stir again.
- Now add all the chunky stuff. Shredded sweet potato, ground nuts, cherries, and ground flaxseeds. Stir to combine again. Add a little more rice milk if the mixture is too thick. You want the batter thick, but not TOO thick :)
- On a pancake griddle over low/medium heat cook pancakes for 4-5 minutes each side until golden brown. Try to keep the heat on the low side to preserve the health of the brain-building oils contained in the nuts.
- Top with fruity cashew cream if you’re really feeling nutty! Or mix organic yogurt with 1 tablespoon of ground flaxseeds for a brain-building topper.