Perfect Homemade Pancakes

Just today I was thinking I need to start photographing the things I cook so I can post pictures on here. Of course, I still forgot to do that when I made gluten-free coconut pancakes tonight. I’ll have to commit to posting some pics the next time I make these.

Pancakes are enough of a staple around here to be a stereotype, and I’ve always enjoyed them but had issues with their lack of nutrition even before I went gluten/dairy/sugar free. I once referred to them as “fluff and syrup”… but the recipe I offer you today is much heartier, and still full of fluffy deliciousness.

Warm a large frying pan on a medium-low heat setting.

Combine in a medium bowl…
3/4 cup gluten free flour (use a store-bought mix or your own, this should be a low fiber mixture)
1/4 cup coconut flour (naturally gluten free an high in fiber)
1 tsp baking soda
1 tsp xanthan gum (not necessary if using a flour mix that contains it)
3 tsp cinnamon (adjust to your taste buds)

Beat in a small bowl or measuring cup…
2 tbsp canola oil (or sub your preferred oil)
1 tbsp maple syrup (or honey)
1 tbsp vanilla (extract works)
1 egg
3/4 cup unsweetened almond milk (or your preference)

Pour wet mixture into dry and mix thoroughly. It will undoubtedly be a thick mixture, and you should add water or an equal parts solution of almond milk and water to thin it from here on out. I like to get the batter to a consistency where it almost folds out of the bowl when poured, rather than running like a liquid.

Beat batter until well mixed and then fry up your pancakes. Unlike regular pancakes, these are usually ready to flip when the first few bubbles burst through. Press in blueberries while the first side cooks if desired. I like to top these with earth balance or almond butter and a small flood of maple syrup.

Serves 1-4 people depending on if you’re a middle school barbershop quartette or an adult athlete with a firestorm for a metabolism.

Pictures to come soon, hopefully. Time for bed now. Delicious pancakes make me sleepy.

The Nutritional Unicorn: Chocolate Superfood

Anyone who has ever made an effort to control their diet has probably had the same fantasy: healthy dessert. Foods that satisfy all the cravings accrued over days or weeks of careful self control, but won’t bitch-slap your GI tract like an iron gauntlet.

For me, it’s almost not dessert if it’s not chocolate. Chocolate was my favorite flavor of everything growing up, and still holds the championship in most cases. Off the hop, it seemed like I was screwed. How do you get a rich, genuinely creamy chocolate taste without milk products? The answer is surprising. I’ve had a lot of success with blackbean brownies and stovetop donuts, but there’s no recipe I’ve found that can match Chocolate Avocado Pudding for richness and ease of preparation, as well as a simple option to change it from dessert to meal supplement. It is vegan, dairy free, gluten free, and (cane) sugar free.

Ingredients – all items with brackets beside them are optional

2-3 ripe avocados, depending on size
1/4-3/4 cup honey or maple syrup, depending on desired sweetness
1/4-1/3 cup cocoa powder, depending on desired darkness
A Dash of salt

2 tsp coconut oil (extra richness and a faint coconut taste)
1 tsp cinnamon powder (for a little zing)
A Dash of cayenne powder (for extra zing)
1-2 tsp vanilla extract (for a more robust flavor)
Unsweetened Almond Milk (preferably chocolate, used to thin if needed)
A scoop of vegan protein powder (again preferably chocolate, if added the protein makes it a complete meal replacement.)

Method
Simply combine all the ingredients in a food processor or blender. If this seems difficult due to the model or power of the machine, blend only the avocados and liquid ingredients, then transfer the mush to a bowl and beat in the remaining ingredients.

I used all of the bracketed options, and my pudding turned out fantastic. I didn’t really taste the coconut, cinnamon, cayenne or vanilla. These things help replace that full flavor that is usually unobtainable without dairy. It seems like an odd substitution, but it works.

Having a good quality vegan protein powder was the key to turning this recipe from a decadent dessert into a functional (if scandalous) meal. This is not only healthier than say, take-out or boxed mac-and-cheese, it’s also tastier and actually fulfilling. The first time I made this it ended up replacing my usual dinner and late night snack. I used small bowls of pudding to turn myself into a Pavlovian dog, performing all sorts of tasks I usually put off in order to get to my next dose of energy enhancing superfood.

Please note, I’m not encouraging you to make an entire batch of this and eat it in one day. But I’m not exactly discouraging the action, either.