Thursday, January 17, 2013
One of my cooking goals for this year is to eat less grains, and perhaps, just perhaps, try a stint at gluten-free cooking and eating. I have always had digestive issues. I've tested negative for Celiac's disease in the past, but have often wondered if the auto-immune diseases that both my husband and I have would receive some relief if we gave up gluten. We have transformed our diet to a more whole food, homemade/unprocessed, and organic one and are now taking steps to a more traditional foods diet as well. A friend of mine gave the Gluten-Free Almond Flour Cookbook for Christmas, which was perfect to help me with these grain goals. This little cookbook is full of dishes that use almond flour as well as things like arrowroot powder, which I've started using as a thickener in everything from pudding to stew. One of the first things I made from this cookbook was the pancakes. I think pancakes are a great way to try new flours at first to get used to their tastes, textures, etc.
We really enjoyed these pancakes a lot. Below is my slightly modified version. I served these pancakes with warmed maple syrup, almond butter, and sliced almonds. Berries would be a nice choice for serving, too, if they are in season. This recipe will serve about four people.
2 large eggs
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup milk (or almond milk)
1-1/2 cups blanched almond flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1 tablespoon arrowroot powder
butter, for cooking
warmed pure maple syrup, for serving
almond butter, for serving, optional
lightly toasted sliced almonds, for serving, optional
In a large bowl, whisk together the eggs, maple syrup, vanilla, and milk until well-combined. In a medium bowl, whisk together the almond flour, salt, baking powder, and arrowroot powder until well-combined. Stir the dry ingredients into the wet using a wooden spoon until just combined.
Heat a griddle or cast iron skillet over medium heat. Melt butter onto the griddle. Pour a little less than 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form and pop on the top. Flip and cook to golden. Repeat until all batter is used.
Serve immediately with your choice of toppings.
What was I cooking one year ago?: lemony raw kale salad
Two years ago?: skillet pasta puttanesca
Three?: lemon tart with shortbread crust