It’s almost Christmas and I’ll be spending the day with my boyfriend and stepson in our cozy Brooklyn apartment. I’ve been thinking lately what yummy breakfast I’ll make for us Christmas morning — something scrumptious, special (as in not something we have regularly) and within our dietary norm.
Pancakes, waffles, french toast always come to mind because those were breakfast foods I didn’t grow up having regularly. We had them if we went out for breakfast or when we spent the night at Nana’s house! Nana would make the BEST silver dollar pancakes for my sister and I every Saturday morning — such wonderful memories! :).
Lately I’ve been experimenting with gluten-free pancake batters and I think I found one the boys will enjoy. These pancakes are gluten and dairy-free but are power-packed with collagen protein, healthy fat in the form of ground flax and are wonderfully light and fluffy; none of that “I just ate a brick feeling” after eating them!
I’m delighted that I can still have those warm and comforting foods like pancakes without the gluten that makes my tummy feel bad and drains my energy. When I first found out I was gluten sensitive part of my grieved for the foods I didn’t think I’d be able to have regularly — pizza, pancakes, waffles, bread. I assumed the gluten-free versions of my favorites would be horrible and I wasn’t remotely interested in trying them out. I’m really glad I snapped out of that funk and learned to focus on what I COULD enjoy (all sorts of fruits, veggies, nuts, seeds, seafood and meat I wanted) AND experiment with other ingredients like tiger nuts, almond/coconut flours and green plantains to make newer, healthier versions of my favorite foods.
This batter whips up in minutes and I bet you can even bake them so you can make a whole bunch at once, getting breakfast to the table that much sooner (I haven’t tried baking them yet but I’ll practice that this week. This is my plan: preheat oven to 400 and pour 1/4 cup of batter onto a parchment lined baking tray. I’d say bake them for about 5-6 minutes on one side, flip and bake a few minutes more on the other).
To complete our Christmas breakfast feast I’ll make some crispy bacon and a yummy frittata.
I hope you and your family enjoy these pancakes as much as I do!
- ¾ cup tigernut flour
- ½ cup almond flour
- 1 tablespoon Bulletproof collagen powder
- 1 tablespoon ground flax seed
- 2 teaspoons cinnamon
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 large eggs
- ⅔ cup unsweetened almond milk
- coconut oil for the skillet
- Preheat a skillet over medium heat.
- In a large mixing bowl, combine the tiger nut flour, almond flour, collagen, flax, cinnamon, baking soda and sugar. Whisk to combine.
- Add in the eggs, vanilla and milk and whisk to combine until you have a smooth batter with no clumps.
- Melt a couple of teaspoons of coconut oil in the skillet. With a ¼ cup measurer, carefully pour the batter into the skillet and smooth out the top gently. Let it cook for 3-43 minutes, then flip and let it cook for another 2 minutes. Continue with the rest of the batter.
- Top pancakes with pure maple syrup, sliced fruit with coconut butter or delicious berry sauce.
- To make berry sauce, simmer 2 cups fresh or frozen berries with 1-2 tablespoons of coconut sugar and juice from ½ a lemon for a few minutes until berries burst and sauce forms. Add in 1 teaspoon of arrowroot or corn starch to thicken sauce if desired.