The endorphins from my run this morning had their way with me. It was such a glorious, clear summer morning here in Murrieta, and though my body protested, my mind was clear and full of creativity when I got home. I was disappointed at the state of my breakfast options, so decided to whip up some pancakes.
That may sound like a simple thing to you, but in this house, the words “mum’s pancakes” does not necessarily conjure up images of golden-brown discs of fluffy pleasure. Usually it is a hopeful “let’s see how dense and burned these puppies are.”
You see, pancakes are not a simple pleasure in a house that is gluten-free, dairy-free, and run by a woman whose primary goal in life is to pack as much fiber, protein, and healthy fats into a low-glycemic, nutrition-packed serving of whatever is on your plate.
My teenage children have told me at times “let’s not even pretend your pancakes are “pancakes” – we need to come up with a different name, the word pancakes makes us think you are talking IHOP and yours aren’t even close!” Like water off a ducks back, this old-bird keeps coming back for the abuse and trying again. Even if it isn’t going to be a disc of fluffy pleasure, I know it will be nourishing – so the primary goal will be achieved in spite of the aesthetic outcome.
Today I had a literal and figurative taste of victory, and I must capture it for posterity sake because the truth is, usually I just throw ingredients together like a mad scientist according to my food “rules of life” and the few things I’ve learned about chemistry in the kitchen. So before the experiment is lost in the deep recesses of my gray matter, I will capture it here to share with you and maybe even repeat one day. . .
Orange, banana, chocolate chip pancakes:
1 cup Garbanzo Bean Flour
½ cup Soy Flour
½ cup gluten free oats
1 tsp baking soda
A sprinkle of stevia (adjust to taste once the batter is complete)
Zest from one orange
3 whole eggs
3 tbsp almond butter
1 tsp vanilla extract
1 ½ ripe bananas
1 cup unsweetened soy milk
1 tbsp apple-cider vinegar
½ – 1 cup chocolate chips (depending on how chocolaty you like it)
Then follow these easy steps:
- I began heating my cast-iron skillet on low heat while I gathered my ingredients and prepared the batter.
- In a large mixing bowl, combine dry ingredients and make a well in the middle.
- Blend wet ingredients until smooth. I used a kitchen wand, like I was making a smoothie. Add to dry ingredients.
- Use your kitchen wand/blender to mix the wet and dry ingredients. Be careful not to spray batter all over yourself and the kitchen like I did today (it was worth the mess though!)
- Turn the heat up on your skillet to medium.
- Adjust sweetness of batter with stevia. Using a spoon, mix chocolate chips into completed batter, and ladle onto skillet to form 3 inch pancakes. Cook until you see bubbles forming and then flip.
You should get about 18-24 little pancakes (I think we used to call them pikeletts in Australia), though I’m sorry I can’t remember exactly how many. Next time I will pay closer attention 😉
The feedback from my toughest critic (the 17 year old man-child) was “they were fluffy and delicious!” The husband called out from the dining room “they taste like cake!” Any of you that know me well, know that is a major feat in this house.
Fluffy, golden-brown discs of pleasure. I did it! (And they were healthy)