Flapjacks
Baseball is finally over. We lost in the semifinals yesterday to the Rockies. It was a good game; we fought to the end.
This last week, the tournament had virtually taken over our lives with 7 games straight, all during dinner time. This successfully disturbed the rhythm and routine in my household, so I must confess to some relief that the season has come to an end. To celebrate our success as a team we had a party at my house; for dessert I served the Candy Bars and they were a hit.
Unfortunately, my husband says they are “the worst thing” I have ever done to him. He is on a diet (he was injured this year and unable to work out for months) and having what is basically a healthy version of frozen snickers on hand at all times is not helping with his weight loss goals. And we are a very goal oriented crew in this household, not exactly laid back kinda people.
I myself have spent this evening drinking Thai Iced Teas and gorging on pancakes to perfect the recipe below. I have made three batches alone tonight hoping to come up with one that will satisfy. Of course, part of this entails eating 2 pancakes from every batch in order to analyze them precisely –quite the sacrifice. This last batch though is pretty good, so I’ve taken liberties with extra samples and had about 5.
My son promised me that he would make the pancakes tomorrow morning for his breakfast if I left the batter in a mason jar
2 eggs
¼ cup agave nectar
1 tablespoon vanilla extract
½ cup water
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
grapeseed oil for sautéing
- In a blender, combine eggs, agave, vanilla and water and blend on high until smooth
- Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
- Warm grapeseed oil in a large skillet over medium heat
- Pour pancake batter onto skillet
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
- Remove from heat to a plate
- Repeat process with remaining batter, adding more oil to skillet as needed
Makes 12 flapjacks
Why do I call these flapjacks? Well, first to distinguish them from a similar recipe on this site which contains dairy.
Just to be sure, I checked the definition of flapjack in wikipedia and learned that “in North America, flapjack is another term for a pancake…The word elements: flap- meaning a tossed mixture and jack, an uncertain word suggesting a variety, imply any ingredients could be called a flapjack.” So basically, feel free to make anything and use this term to name it!
Stay tuned for healthy syrups and sauces to put on your pancakes. Easy enough, of course, for an 8 year old to prepare.
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Subscribe by Email to elanaspantry.com:Posted on June 10, 2008 in almond flour and breakfasts by Elana
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We are excited to try these and it being berry season soon it will be fun to throw strawberries, blueberries or whatever we can get our hands on into or onto these delicious flapjacks. Thanks again! You Rock!
June 10th, 2008 7:15 pm
Hi Elana!
These look so wonderful, and your message was very funny and cute :-)
I just love the texture of almond meal flour. I am going to try these when we have family from out of town this weekend (to help us pack and move - hooray!)
Hope to see you at the GF food fair!
Thanks! Kelly
June 11th, 2008 8:53 am
Thanks Mama! We had them today for afternoon snack and the boys gobbled them up :-)
Kelly I hope these work out great for your company this weekend and good luck with your move.
June 11th, 2008 6:23 pm
I was just thinking that I need to try my almond butter waffles again, but I might try these instead. I am really happy though, that I experimented on my own and had a successful improvised recipe before seeing this one. They are similar enough that it just shows me I was on the right track and my instincts are coming back! I’m at my parents this weekend so I might have to try these out on everyone.
June 13th, 2008 9:22 pm
Elana,
I am new to your website and I want to say thank you for sharing your gift with others! I am so excited to have lower glycemic gluten-free goods and I cannot thank you enough for your efforts!! I tried your Flap Jacks today and after I figured it out they were AWESOME! I didn’t use the blender at first and it really made a big difference so yes use a blender. Even my picky 4 yr old daughter loved them!! This is going to be a definite go to in our house! Thank you again!
June 15th, 2008 9:06 pm
Zebe -That is great that your cooking instincts are coming back. Thanks for stopping by, I appreciate your comments :-)
Jenni -Thanks so much for your comment and for your feedback about the blender!
June 16th, 2008 9:14 pm
They look great, but more what I’d know as a drop scone. Flapjacks to me are totally different: http://culinarytravelsofakitchengoddess.wordpress.com/2008/06/01/simple-bakes/
June 21st, 2008 2:20 am
To finish a light meal, I made these great flapjacks with a heavy chocolate sauce…. We have raspberries and blueberries in season here at the moment, and I just poured melted bitter chocolade on the fruit. The flapjacks are just so lovely and fluffy! The vanille touch to it is irresistable! Don’t forget to turn down the heat while cooking them. It was only afterwards that I saw Elana’s comment of medium heat. Before that, I had to rush into the kitchen to save the first ones, creating quite a frenzy that caused a hilarious outburst of laughter by my beloved… But everybody agreed: a delicious combination! Thanks so much again Elana, you have added to dinner/breakfast/lunches with great food and so much fun together! Have a lovely weekend! (PS I made some sweet onions from the oven, filled with sage and thyme as a veggie side dish. Significant other asked if I am going to share that recipe with you here.. if anyone is interested, of course I will! slightly off topic but all right)
June 21st, 2008 11:30 am
Kitchen Goddess You raise a good point, I’m wondering what everybody else calls their recipes for batter that’s cooked in a pan…
Christianne -Thanks so much for stopping by and for your lovely comment, you always leave such good ones :-) This chocolate, berry, flapjack combo is irresistible! YUM. Also, I would love to get your recipe for the sweet onion dish. Would be perfect to post on the new forum where I am encouraging people to share their favorite recipes. Thanks!
June 22nd, 2008 1:14 pm
Elana, I’m so glad you called them flapjacks because I grew up calling them the same, then when I moved to England a flapjack here is like an oat bar but very crunchy. If I hadn’t resonated with the term of a childhood favourite I would not have found your blog, and I’m glad I did. It’s great, I’ll be back
July 1st, 2008 7:37 am