Monday, April 13, 2009

Buckwheat/Millet/Hazelnut Flour Pancakes

We are always, always, always trying new pancake recipes here. They make for a fun breakfast food, and left overs are great for lunch (or the next morning).

Tricky part with pancakes here? I need to balance Salamander's desire for fluffy, puffy ones with Potatey's need for stretchy, chewy ones (gotta love those oral sensitivities).
Yeah, no kidding. Hard to find a middle ground...That's why I frequently end up making TWO batches of completely different pancakes. LOL

But occasionally I manage to come up with something that hits middle ground. Like these.

1/4 cup Buckwheat flour
1/2 cup Millet flour
1/4 cup Hazelnut flour
1 tbs egg replacer
1/2 tsp vanilla
2 tbs maple syrup (agave syrup works too)
1 tbs safflower oil
1/2 cup apple sauce
water to turn batter a thin yogurt consistency
1/4 cup chocolate chips (optional)

Place buckwheat, millet, hazelnut flours and egg replacer in large mixing bowl and whisk together. Add vanilla, maple syrup, safflower oil and apple sauce. Blend thoroughly. Stir in chocolate chips.

Add sufficient water to make batter look like a thin yogurt.

Heat up griddle. Pour batter (I have a small sauce ladle, which I fill up about 2/3) on hot griddle. My griddle allows me to cook about 6 pancakes at a time.

You do need to watch these while they cook. They appear to go slow at first, but then, watch out. It's easy to burn their *bottoms*. I will flip mine over as soon as the top appears dry (but hey, you're all pancakes baking pros right, so I don't need to tell you a thing).

The boys will eat these *plain*, or with a little raspberry jelly (Potatey) or almond butter (Salamander).

Monday, April 6, 2009

Chocolate Chip Muffins

I stared making these for the boys when my previous waffle maker decided to take an early retirement (and my replacement hadn't come in yet). They were a rip roaring success (so much so that the boys now ask me to alternate between waffles and muffins. LOL).

2 1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup honey
1/2 tsp vanilla (optional)
1/2 tsp apple cider vinegar
2 eggs (or if you need to stay egg free, replace with 1/3 cup of apple sauce)
1/4 cup chocolate chips (we only use the Enjoy Life chocolate chips) (optional)

Preheat oven to 350 F.

In large mixing bowl, mix together almond flour, baking soda, salt. Add honey, vanilla, vinegar and eggs (or apple sauce). Mix well and stir in chocolate chips.

Lightly grease muffin tins, or place paper liners in tins.

Spoon batter into tins, filling half full. Makes about 9 muffins.

Place muffin tin in oven. Place baking sheet under muffin tins (in case batter rises above muffin tins and spills over, it's happened to me a few times.. LOL).

Bake for about 20 minutes (may need to bake a little longer if using apple sauce instead of eggs).

My boys love 'em hot, with a little jelly or honey drizzled on top. They make great lunchbox snacks too (but do check with your child's school regarding their nut free policies).