Delicious Wheat-Free Yogurt Pancakes
/
What good is a long weekend if not for making delicious pancakes on a leisurely morning?
We're always on the lookout in our house for healthy recipes that are both delicious and can satisfy mine or my girlfriend Navah's eating restrictions. Navah doesn't eat sugar or refined flours, and she's lactose intolerant. It was a delightful day when we discovered - thanks to Barbara Kingsolver's Animal, Vegetable, Miracle - that Navah might be able to eat yogurt if it had been "cooked" long enough for the good bacteria to eat all of the lactose. Lucky for us, we have an amazing farmers market in our neighborhood, and we found a farm that "cooks" their yogurt for 12 hours. Navah tried it out, and Success!
Imagine our excitement when I found a delicious recipe for whole-grain yogurt pancakes. With a few modifications and the addition of a yummy fruit compote (which is actually not necessary but is delicious), these are our favorite weekend breakfast treat - hearty and so good that we're always completely stuffed afterwards.
Wheat-Free Yogurt Pancakes
adapted from Tea and Food
1/2 cup spelt flour
1/4 cup buckwheat flour
1/4 cup almond meal/flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1 cup plain yogurt
1 egg (we used So Delicious Coconut Milk the other day when we didn't have any eggs)
1. Mix together dry ingredients.
2. Beat the egg and mix it and the yogurt into the dry ingredients. The mixture will be fluffy and thicker than a regular pancake mixture.
3. Drop the mixture by scant 1/4 cups into a buttered or oiled (we use earth balance) pan over medium heat. Once the begin to bubble a little, flip over and cook until golden.
Peach Blueberry Compote
1 cup frozen peaches (of course, fresh would work as well)
1/2 cup frozen blueberries
1 tsp sweetener (we use xylitol, a natural sweetener)
1. Put ingredients into a non-stick pot over medium-high heat
2. Once the fruit creates liquid, bring to a boil.
3. Lower heat to medium-low and stir frequently until the mixture is as thick as you desire.
Enjoy!
Katie
We're always on the lookout in our house for healthy recipes that are both delicious and can satisfy mine or my girlfriend Navah's eating restrictions. Navah doesn't eat sugar or refined flours, and she's lactose intolerant. It was a delightful day when we discovered - thanks to Barbara Kingsolver's Animal, Vegetable, Miracle - that Navah might be able to eat yogurt if it had been "cooked" long enough for the good bacteria to eat all of the lactose. Lucky for us, we have an amazing farmers market in our neighborhood, and we found a farm that "cooks" their yogurt for 12 hours. Navah tried it out, and Success!
Imagine our excitement when I found a delicious recipe for whole-grain yogurt pancakes. With a few modifications and the addition of a yummy fruit compote (which is actually not necessary but is delicious), these are our favorite weekend breakfast treat - hearty and so good that we're always completely stuffed afterwards.
Wheat-Free Yogurt Pancakes
adapted from Tea and Food
1/2 cup spelt flour
1/4 cup buckwheat flour
1/4 cup almond meal/flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1 cup plain yogurt
1 egg (we used So Delicious Coconut Milk the other day when we didn't have any eggs)
1. Mix together dry ingredients.
2. Beat the egg and mix it and the yogurt into the dry ingredients. The mixture will be fluffy and thicker than a regular pancake mixture.
3. Drop the mixture by scant 1/4 cups into a buttered or oiled (we use earth balance) pan over medium heat. Once the begin to bubble a little, flip over and cook until golden.
Peach Blueberry Compote
1 cup frozen peaches (of course, fresh would work as well)
1/2 cup frozen blueberries
1 tsp sweetener (we use xylitol, a natural sweetener)
1. Put ingredients into a non-stick pot over medium-high heat
2. Once the fruit creates liquid, bring to a boil.
3. Lower heat to medium-low and stir frequently until the mixture is as thick as you desire.
Enjoy!
Katie
