Thursday, February 7, 2019

Pecan Pancakes... GF and Paleo!

This pancake recipe is delicious, easy and makes a healthy, impressive Valentines Day brunch. They are the perfect grain-free, sugar free, dairy free breakfast solution for those following a Paleo Diet or for anyone looking to reduce their wheat consumption. These delicate pancakes are kid friendly and freezer friendly. The batter is made in a food processor for a quick clean up and an easy special meal.
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 
Cool completely on a wire rack
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. 
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 App├ętit
If you try this recipe please let me know your thoughts as a comment below. Thank you!

www.gourmetbysallyrae.com
Photos by Sally Rae
Recipe adapted from 'Fabulous Food The Costco Way'