Wednesday, January 19, 2011
Gleaned Pecan Flat Cakes
We said we would give you our recipe for the no-wheat pancakes - here it is.
• 1 cup of mashed roasted butternut squash (or pumpkin or bananas, or whatever).
• 4 eggs beaten well (preferably from your own hens).
• 1 1/2 cups of almond meal (Trader Joe's =best price). Or use your own ground pecans.
• 1 1/2 tsp. of baking powder.
Mix well and bake them on a hot cast iron griddle over not too much heat. We prefer coconut oil. Sometimes I add a bit of canola or olive oil to the mix. Be sure to let them cook long enough on the first side so they hold together for the flip. We sweeten the cakes with stevia and a touch of real maple syrup. Top them with gleaned pecans or if in the mid-west, with hickory nuts or black walnuts. We put our pecans right in the mix of pancakes seen above. Anna, our Pancake Queen, perfected this recipe. We eat them a lot because of the balance of good carbs and protein, but mostly because they taste so good.