Grain-free pancakes may sound like an oxymoron; after all, how can you make a decent pancake without flour or buckwheat or even old-fashioned corn meal?
I tend to shy away from pancakes in my cooking anyway. I rarely think ahead to soak the batter overnight in buttermilk to make them in the morning. Never mind that I tend to prefer lighter breakfasts that are rich in protein and fat: strained yogurt with fruit and nuts, eggs with sauteed greens.
For us, protein- and fat-rich breakfasts help to keep us satiated – bellies full until lunch time which is usually about 1:30 or 2:00 PM when I serve the large meal for a day.
Why I Love Grain-free Foods (Even though we’re not Grain-free)
While my family does not adhere to a grain-free diet (I love my einkorn breads, quinoa porridges and rustic sourdough noodles), I still enjoy adjusting the focus of my meals to include grain-free options. Of course, most foods are naturally grain-free – sauces, vegetables, meats, soups; yet, making grain-free versions of common baked goods has its appeal.
Traditionally, many pastries and confections were prepared with nuts and fruit and eggs and without refined white flours that would have been expensive for many people. For this reason, blanched almond meal features prominently in the sweets and confections of 16th and 18th centuries. In the 19th, refined flours – those more suitable to pastries and sweets – became more widely available (and much more affordable) and took the place of almonds and nuts.
For me, I enjoy grain-free alternatives, simply because they help to balance the macronutrient content of sweets and baked goods, and I find that a small amount satisfies very nicely.
Learn More about Grain-free Cooking
This recipe for Grain-free Cinnamon Apple pancakes comes from Go Grain-free, an online cooking class by Dr. Jill Tieman – a health care provider specializing in the use of grain-free diets for therapeutic purposes. Not only does Dr. Tieman provide the why’s of grain-free diets, but the how-to’s as well. Her online class features 80 instructional videos and 150 grain-free recipes that can help you to make the transition to a grain-free diet for therapeutic reasons (or, if you’re like me, you’ll just enjoy learning new techniques for cooking real food).
- 4 large eggs
- 2 tablespoons applesauce
- 1 tablespoon honey
- ¼ to ½ cups coconut flour
- ½ teaspoon unrefined sea salt
- ½ teaspoon baking soda
- ghee or coconut oil, (for frying pancakes)
- cinnamon, (for sprinkling the pancakes)
- Toss eggs, applesauce and honey into a food processor and pulse until slightly mixed. Add coconut flour, salt and baking soda slowly to the liquid ingredients and process until they form a firm batter that is still liquid enough to pour off a spoon.
- Melt ghee or coconut oil in a large frying pan over medium to medium-low heat. Pour a heaping tablespoon of the pancake batter into the hot fat, sprinkle with cinnamon. Gently fry the pancake for a few minutes, until browned on the bottom; flip the pancake and fry for a further one to two minutes. Continue working in batches, adding ghee or coconut oil as necessary, until your batter exhausted. Serve with honey, fruit or yogurt.