karmic revenge pancakes

As karmic revenge for me saying, “I don’t know how anyone could live without gluten and dairy,” I gave birth to a child who doesn’t tolerate two of my favorite food groups: gluten and dairy.  While this is an inconvenience (He can’t have any part of mac and cheese!  No pizza! He can’t even eat my bread!  What a nightmare!!!!), it has also forced me to keep his diet really, really healthy.  So healthy I am forced to eat things like french toast on the sly, just to feel normal.

Along with all the awesome food – veggies, organic/pastured meats, sardines, fruits galore – I also want to give my son a taste of what most would consider “normal” food for a kiddo.  Hence: my search for a non-wheat, non-dairy pancake.  I found a recipe in The Family Cooks by Laurie David that I tweaked a bit.  The results were fantastic, and now my son is slightly obsessed with pancakes, asking for them for breakfast (or lunch or dinner) several times a week.  “Cakes?  Peeeease?  Cakes?”

Karmic Revenge Pancakes

3 eggs
1  1/2 cups (12 oz.) milk, yogurt, kefir, or some combination thereof (I usually use Ripple (pea) milk, almond milk, or milkadamia– a macadamia nut milk that is delish)  Any milk is fine, though the pancakes taste best if you use milk with some fat content.  Buttermilk is excellent.  Goat milk kefir is fantastic.
1  1/2 cups (4.8 oz.) almond flour
1  1/2 cups (4.8 oz.) oat flour
1 tablespoon maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Celtic sea saltor Real Salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (my preferred cinnamon is Penzey’s Vietnamese Cinnamon)

Mix all the ingredients (if you use a scale, you only dirty a single bowl) and adjust the liquid, if necessary, so the batter is thick but still spreadable.

Heat your pan and lightly oil it. (Ghee and avocado oil are my oils of choice for higher-heat cookery, as they have high smoke points and won’t leave your kitchen smelling like a greasy spoon restaurant.)  Ladle 1/4 cup of the batter for each pancake, and immediately spread out the batter with the back of a spoon so it is only 1/4 inch thick.  When the bubbles in the pancake pop, flip and cook the other side.

This recipe makes about fifteen 4-inch pancakes.  The batter keeps for four days in the fridge.

If there are leftovers, celebrate, as these pancakes taste almost better cold with a bit of jam slathered on them than they do right out of the pan, which sounds unfathomable but trust me, is true.

And I will note:  the first time I had these, I was very skeptical.  The texture is not the same as a regular wheat pancake, and it took me a couple pancakes to just go with this and embrace the difference.  The upside?  The flavor is exceptional, and the texture is neither better nor worse, just different.  Now I actually prefer these to wheat-based pancakes.  They taste better, and they’re more substantial, leaving me pleasantly full all morning, but not overly stuffed and lethargic.

The other upside?  They’re actually pretty good for you and won’t cause as much of a blood sugar spike as regular pancakes.  Almond flour is a good source of healthy protein, along with the eggs and milk, and the oat flour has all kinds of great health benefits.  These have fewer carbs than any other pancake I’ve encountered (and enjoyed), and they’re downright delicious.  Healthy is good… but for me what matters is taste!

Also:  the recipe is easy to alter for different numbers of people – essentially: 1 egg and 1/2 cup milk/almond flour/oat flour per person.  And if for some reason you can’t use either oat or almond flour, cassava flour is a good substitute.

Happy breakfasting!

Most of the links in this post for ingredients will take you to Thrive, a grocery service I’ve used for the last couple years and love.  Thrive carries organic, high-quality foods at lower prices than any regular grocery store, they offer lots of great free gifts with orders (presents!!!), and they ship for free with a $49 order.  If you give Thrive a try via this link, you’ll get 25% off your first order, and I’ll get $25 in free groceries (to buy ingredients to make more “cakes” for the tot, of course).

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