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| The batter is thin and will burn easily |
Although gluten free and Paleo, I reserve this recipe for special occasions or as a treat. Since giving up refined sugar I find them very sweet with the addition of a banana and honey. Topping them with fruit and/or organic maple syrup definitely moves this into the 'treat' category, so not served often.
The batter is quite thin and does not produce 'bubbles' on top when ready to turn over, like a grain pancake. They also burn quite easily, so I toggle the heat up and down while cooking and keep an eye on them.To remove lectins and make the nuts digestible, activate your pecans and store in the freezer for future use. Go to my Post on "How to Activate Nuts... and Why" for the details and instructions.
To freeze; cool the cooked pancakes on a wire cooling rack. Layer parchment paper between each one if you want to remove only a few at a time. Pack into a freezer bag marked with contents and date.
I love these served with warm, organic maple syrup and garden strawberries, either fresh or defrosted as in the photo below. A side serving of 'Coconut Milk Yogurt' (watch for the recipe in a future post) made in the Instant Pot rounds out a very special breaky indeed!
PECAN PANCAKES Yield: 4 servings
1½ cups activated pecans
3 large eggs
1 banana, mashed (optional)
—if not using banana, increase pecans to 2 cups
2 tablespoons honey
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
Coconut oil
Maple syrup, pecans and berries, for serving
Finely grind pecans in a food processor to a flour-like texture. To the ground pecans, add eggs, mashed banana (if using), honey, vanilla, cinnamon, baking soda and salt. Pulse until all ingredients are well incorporated.
Lightly coat a medium skillet with coconut oil. Place skillet over medium-low heat. Ladle a slight ¼ cup batter into pan for each pancake. ** These burn easily, toggle the temperature between low-medium and check often **
Cook until crispy on the edges and flip. Hold cooked pancakes in a warm oven until ready to serve. Repeat until all batter is used. Serve the pancakes with maple syrup, whole pecans, berries and 'Coconut Milk Yogurt' on the side.
Until next time ... Bon Appétit!
If you try this recipe please let me know your thoughts as a comment below. Thank you!
Photos by Sally Rae
Recipe adapted from 'Fabulous Food The Costco Way'
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| Cool completely on a wire rack |
1 banana, mashed (optional)
—if not using banana, increase pecans to 2 cups
2 tablespoons honey
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
Coconut oil
Maple syrup, pecans and berries, for serving
Finely grind pecans in a food processor to a flour-like texture. To the ground pecans, add eggs, mashed banana (if using), honey, vanilla, cinnamon, baking soda and salt. Pulse until all ingredients are well incorporated.
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| Serve with fruit, pecans, maple syrup and Coconut Milk Yogurt |
Lightly coat a medium skillet with coconut oil. Place skillet over medium-low heat. Ladle a slight ¼ cup batter into pan for each pancake. ** These burn easily, toggle the temperature between low-medium and check often **
Cook until crispy on the edges and flip. Hold cooked pancakes in a warm oven until ready to serve. Repeat until all batter is used. Serve the pancakes with maple syrup, whole pecans, berries and 'Coconut Milk Yogurt' on the side.
Until next time ... Bon Appétit!
If you try this recipe please let me know your thoughts as a comment below. Thank you!
Photos by Sally Rae
Recipe adapted from 'Fabulous Food The Costco Way'