A happy brain makes for a happy life...
One of my all time favorite meals is pancakes and fruit. Over the years I started noticing an irritating cause and effect relationship between pancakes and my energy level. Basically, I would eat pancakes and in an hour I turned into a zombie. I lost energy, my brain got all muddy and I was less than fun to be around. (was is the key word here)
I don't want to become a zombie but I still love pancakes. A couple years ago, I found a recipe for what I call Paleo Pancakes. It is mostly squash and eggs. The best part is it tastes delish, keeps my energy happy and gives me a nice little serving of veggies.
I have made the below recipes a zillion different ways. Recently I added beets, which turns the batter pin, a color my little 14 month old niece would love. On a job, I will pack up a container of pancakes and eat them for snacks. In the morning, when they are fresh off the grill I put top with a bit of coconut oil and fresh fruit. These mock pancakes are easy, yummy and have great staying power!
Hope you enjoy,
Paleo or Gluten free Pancakes
1 1/2 cups cooked butternut squash
1/2 roasted beet
1/2 gluten free flour - Trader Joe's brand
grain free substitute: coconut flour or almond flour
1/4 cup coconut milk- water or any other milk will also work
Lots of chopped up pecans
1/2 tsp baking soda, the soda is optional but it does make your cakes a little fluffier-
(who doesn't like fluffy pancakes)
Cloves, cinnamon and ginger powder
Coconut oil for cooking and topping pancakes
Fresh fruit- for topping
In a blender mix:
Squash, beets, eggs, flours, spices, milk, baking soda
On a hot griddle pan- put a bit of coconut oil
Pour on your pancake mix and add lots of pecans to the batter
The other day I made a peanut butter sandwich from two pancakes- quite yummy
Here is the original recipe:
from the Book Paleo Comfort Foods Pg 112
4 large eggs
4 large egg whites
1 cup canned pumpkin
1/2 cup almond flour
1 tsp baking powder
1/4 coconut milk
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup crushed pecans
1-2 T butter or coconut oil
1. Mix all ingredients in a large bowl except pecans.
2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot
3. From here, traditional pancake rules apply with a slight modification. These will not bubbly like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other sides.
Variations- They are fans of "adding a few chopped nuts on top of a freshly poured pancake. You can also top a stack of these beauties with a few berries, or mix into the batter some finely chopped apples for a little sweetness.
Paleo Comfort Foods page 112