Now that we have such wonderful pancakes, what can we put on them?
Here are a few of my favorite ways to eat pancakes:
1. Top with a dollop of plain yogurt (dairy or non-dairy), roasted walnuts, and fresh berries.
2. Spread with almond butter, top with banana slices and a drizzle of maple syrup.
3. Top with sautéed greens and an extra virgin olive oil fried egg , salt and pepper and hot sauce.
4. Toast a frozen pancake and:
Golden Cornmeal Pancakes
Makes 12 pancakes
1 cup water
1 cup unsweetened soy milk
½ cup unsweetened applesauce
2 tablespoons ground psyllium husk
1 tablespoon raw honey
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
Juice of ½ small lemon
1 cup brown rice flour
½ cup masa harina (fine corn flour)
½ cup tapioca flour/starch
1 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons whole flax seeds
Extra virgin coconut oil for frying
1. In a medium bowl add water, soy milk, applesauce, ground psyllium husk, honey, vanilla, lemon juice, and ginger and mix together. Let stand about 5 minutes to allow psyllium husk to swell.
2. In a separate large bowl, mix together brown rice flour, masa harina, tapioca flour, sea salt, baking powder, baking soda, and flax seeds.
3. When the psyllium mixture is ready, gently fold into the flour.
4. Heat a small frying pan to medium-low and add a bit of coconut oil. Use a ¼ cup-measuring spoon to drop batter into pan. You may need to spread the batter out a bit with a spatula to get desired shape. Fry on both sides and keep warm in oven (175 degrees).
Note: Freezing is a great option for leftover pancakes. Allow remaining pancakes to cool completely and put into freezer safe Ziploc bags. You can easily reheat them by toasting individual pancakes in toaster on high. It’s a quick and easy way to enjoy pancakes without the clean up!