‘Wheat Belly’ Silver Dollar Pancakes


When you’re eating ‘wheat-free’ it can be a veritable mine field of choices. Every week it seems, there are more and more products in the stores proudly displaying gluten free on the packaging, with the big national companies doing what they do: trying to capitalize.What’s distressing is that in many of the cases, the ingredients used in place of wheat have almost the same detrimental health issues.The answer…? Just like everything else, it’s your decision on whether to buy pre-packaged/pre-made products (have you actually tasted any store bought gluten-free bread???) live without or make your own.

For those that think living wheat/gluten is a fad, I say think again. If you’re in the business of making and/or serving food, don’t scoff when someone asks. If you can’t accommodate, just say so… but OMG do yourself a favour and don’t show judgement to the person asking. Remind yourself about the saying of how many people tell their family, friends and anyone who’ll listen about shoddy service. It really is true.While these pancakes take a little getting used to, they are a reasonable substitute for a wheat free product. Just don’t compare them to the pancakes you used to eat. Like anything that’s important, you can and will get accustomed… especially if you’re fitting into clothes that you’ve not been able to wear for some time!

‘Wheat Belly’ Silver Dollar Pancakes

The fragile structure of the flour-less dough makes better small pancakes – hence the suggested 3″ diameter. You could of course make them smaller, which would be darling for tiny little hands, but don’t make them bigger or you risk them falling apart. Dress them up with fresh fruit, yogurt, berries, maple syrup or a fruit compote. Makes 24.

Ingredients:
1/4 cup almond meal/flour
1/4 cup coconut flour
1 tsp baking soda
Sweetener equivalent to 1 Tbsp sugar
1/4 cup finely chopped walnuts
1/2 tsp cinnamon
3 eggs
1/2 cup no sugar-added applesauce
5 Tbsp water
2 Tbsp butter/coconut oil/light olive oil
 
Preparation:
In a medium bowl, whisk together the almond meal/flour, coconut flour, baking soda, sweetener, walnuts & cinnamon.
In a large bowl, whisk together the eggs, applesauce, water & butter/oil. Add to the flour mixture and whisk just until combined.
Lightly grease a large skillet or griddle and heat over medium-low heat until hot. For each 3″ pancake, pour 1 tablespoon batter onto the skillet. Cook for 2 minutes, or until small bubbles form on top and the edges are cooked and lightly browned. Carefully turn and cook for 2 more minutes, or until golden on the bottom. Repeat with remaining batter.