Archive for the category 'breakfasts'

Flapjacks

dairy-free pancakes

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 for him labeled “PANCAKE BATTER.” We’ll see if they pass the ultimate 8 year old test tomorrow morning.

Flapjacks
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

  1. In a blender, combine eggs, agave, vanilla and water and blend on high until smooth
  2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
  3. Warm grapeseed oil in a large skillet over medium heat
  4. Pour pancake batter onto skillet
  5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
  6. Remove from heat to a plate
  7. 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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Posted on June 10, 2008 in breakfasts by Elana
you might also like: Pancakes or Granola

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Granola

granola

I love granola; sweet and crunchy, it always satisfies a good snack attack.

I also get a kick out of using the term “granola” to ridicule my Boulder brethren. However, when I’m feeling earthy, dousing myself in patchouli (which my husband dislikes to no end) I can easily apply the term to myself –even though I’m more of a yuppie than a hippie. I guess that would make me a yippie.

Alas, I digress. Several years ago when I first encountered the live food diet, I created this recipe for a crunchy live granola. Even though he’s not a hippie, yippie or yuppie, my husband really likes it and so does my younger son. The little guy eats it with yogurt, which makes for a tasty and filling snack.

Grain-Free Granola
2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon celtic sea salt

  1. Place nuts and seeds in a large bowl, cover with water and soak overnight
  2. Place raisins in a separate bowl, cover with ( ½ to 1 cup) water and soak overnight
  3. Place the raisins, along with their soaking water in a food processor and puree until smooth
  4. In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
  5. Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
  6. Transfer mixture onto two large parchment lined baking sheets
  7. To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours
  8. For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit
  9. Serve

Serves 12

Enjoy this nutritious power packed, grain-free, gluten-free, healthy raw granola with fresh fruit, plain yogurt or as I do, simply by the handful.

Posted on September 11, 2007 in breakfasts and snacks by Elana
you might also like: Charoset or Sesame Crackers

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Pancakes

pancakes
Last month we had dinner at one of our favorite restaurants with friends Gary and Nancy. During this sumptuous meal, Gary mentioned that he was looking for a good pancake recipe. I’ve decided to pass on our secret family formula.

My children like these pancakes –a lot. High in protein, we eat them for breakfast, lunch and every now and then, dinner. Enjoy.pancake batter

Pancakes
3 cups blanched almond flour
½ cup heavy cream
8 eggs
½ cup salted butter, melted
¼ cup agave nectar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 pinch celtic sea salt
butter for frying

  1. In a blender, combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
  2. Melt 1 tablespoon butter in a large skillet over medium heat
  3. When butter is hot, ladle pancake batter onto skillet
  4. Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
  5. When pancakes are done, remove from heat to a plate
  6. Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
  7. Serve with syrup and yogurt

Makes 24 pancakes

Update: For those of you who have been requesting a dairy-free alternative i’ve recently posted my dairy-free flapjack recipe. Enjoy!

Posted on April 6, 2007 in breakfasts by Elana
you might also like: Flapjacks or Granola

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