Power up your pancakes
For many breakfast lovers, there are few things more joyous about the weekend than rustling up a batch of fluffy pancakes. But a stack of flapjacks can be so much more than a pile of ho-hum pancakes drowned in syrup. They can be gussied up with all sorts of nutrient-dense ingredients that will make brunch (and even dinner!) more delicious and nutritious than ever before.
Ready for a whole new world of gluten-free pancakes? Take your hotcake game up a gastronomic notch with these super-healthy recipes that you’ll flip over.
Red Velvet Pancakes with Strawberry Sauce
MAKES 4 SERVINGS
Beets add earthy sweetness and fantastic color to these flapjacks. You can cook your own beets or look for packaged cooked ones in the supermarket produce aisle. This recipe yields about 14 pancakes.
1 cup gluten-free oat flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk or dairy-free milk of choice
1/2 cup plain or vanilla yogurt or dairy-free yogurt of choice
1/2 pound peeled and cooked beets, chopped
1 medium ripe banana, peeled
1 large egg
1/3 cup chopped walnuts, optional
Oil, for greasing pan
2 cups fresh or frozen strawberries
2 tablespoons pure maple syrup
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/3 cup sliced mint, optional
1. In a large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda and salt.
2. Place milk, yogurt, beets and banana in a blender container and blend until smooth. Blend in egg. Add beet mixture to dry ingredients and gently combine until everything is moist. Fold in walnuts, if using. Let batter rest 10 minutes to help soak up excess liquid.
3. Preheat oven to 200°F.
4. Heat a greased large skillet or griddle pan over medium heat. Pour 1/4 cup batter for each pancake into pan and cook 2 minutes or until the edges begin to curl inwards and bubbles form on the surface. Flip and cook 2 minutes more or until pancakes are cooked through. Transfer pancakes to a baking sheet and keep them warm in a preheated 200°F oven as you prepare remaining pancakes.
5. To make the Strawberry Sauce, place strawberries, maple syrup, lemon zest, lemon juice and vanilla in a medium-size saucepan. Bring to a boil, reduce heat to medium-low and simmer 10 minutes. Use a fork to lightly mash strawberries.
6. Serve pancakes topped with strawberry sauce. Scatter on mint, if using.
The batter can be prepared up to 2 days in advance and kept chilled in the refrigerator; thin it with additional milk.
For egg-free pancakes, make a flax egg by mixing 1 tablespoon ground flaxseed meal with 2 1/2 tablespoons water; let mixture stand 15 minutes to thicken and then blend into the beet puree.
Contributing chef Matthew Kadey, RD, (rocketfuelfoods.net) is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 14 Pancakes