This morning, near the end of a three-hour Kundalini class, when I was meant to be deep in meditation, I started laughing out loud, realizing that the title of this post, a literal description of today’s breakfast, would fit perfectly into the sketch show I’ve been working on for the past several months. (And which is finally almost finished!!!) So many health-food buzzwords crammed into a single recipe title, and all of them modifying the ultimate empty calorie breakfast food, pancakes. This recipe sounds like it would taste awful. So much so that it’s hilarious. And yeah. This may be the first time ever that I’m posting a recipe for which the photograph makes the food look better than it was in real life. But while I admit that these weren’t the best pancakes I’ve ever tasted, they were far from the worst. In fact, they’re pretty good so long as you cover them with enough fresh fruit to ensure that each bite includes at least equal parts fruit and pancake. And maple syrup.
The truth is that I’d probably appreciate these much more if I did not have the luxury of a digestive system that tolerates gluten just fine, or if I was actually vegan. Because while the end result of this experiment is not light or fluffy, and a hint of beany flavor comes through if you don’t get enough fruit and syrup in each bite, they are pancakes. And who doesn’t love pancakes? Well, okay, I don’t. They just don’t compare to waffles, which I love without condition. But when I saw Kathy Hester’s beany pancake recipes, I knew I had to give them a try. (http://bit.ly/JP2DjX) Especially because I’ve had gluten-free pancakes in the back of my mind for almost a year now, since I saw this recipe for flax coconut pancakes in Food and Wine. (http://bit.ly/1dfRbcJ) So I decided to combine the two recipes, coming up with my own version. Which I ate this morning, a couple of hours before yoga. The end result may not have been the very best pancakes I’ve ever tasted, but, as I said at the start, they were tasty enough. Especially given the title.
Note that the following recipe calls for several different types of flour, all of which I happened to have on hand. Because a while back I became interested in gluten free baking, trying to pack more nutrition into the baked-good punch. If you aren’t so stocked, however, please just use whole wheat pastry flour or even regular white flour. Although the nutritional value will decrease, I’m guessing the texture will improve. And it will definitely be less expensive and troublesome than going out and buying all these fancy flours. Now, here’s the recipe.
2/3 c. brown rice flour
3 T. potato starch
3 T. tapioca starch
3 T. coconut flour
2 t. baking powder
1/4 t. salt
1-1/2 c. cooked (or canned) white beans, drained and rinsed
1-1/2 c. unsweetened almond (or other nondairy) milk
1/2 c. rolled oats (make sure they’re marked gluten-free if gluten is an issue)
2 T. olive or coconut oil, plus more for the pan
2 T. maple syrup, plus more for serving
1 T. ground flax seed mixed with 2 T. warm water
1 t. vanilla extract
1. Whisk the dry ingredients together in a medium sized bowl.
2. Using a food processor or immersion blender, puree the beans, milk., oats, oil, syrup, flax seed mixture, and vanilla together until smooth.
3. Stir the pureed bean mixture into the dry ingredients until thoroughly combined.
4. Heat a skillet (I always use cast iron, because that’s what I have, but use what you like) over medium heat. For each pancake, scoop about 3 T. of batter into the skillet, making sure to leave space around each pancake. Cook the pancakes for 3-5 minutes on each side. Serve with fresh fruit and maple syrup. This makes a lot but they should freeze well. Enjoy!