Pancake Love

As I sat down to write this entry, I realized that I wrote about pancakes not that long ago. The thing is, I LOVE pancakes. And they can be a healthy and nutritional start to a day, a mid-afternoon snack, or even a dinner if you like that sort of thing. So here's a delicious encore to add to my (and your) pancake repertoire.

Doesn't that look delicious?? Well, it was. So forget that crappy mix or those rubbery drive-thru souvenirs and get to work whipping up these amazing, HEALTHY cakes that will quite literally knock your socks off.

Use these directions for gluten free or non-gluten free cakes- just use the ingredients listed that you recognize. (If you are gluten free and don't recognize these ingredients- you'd better ask at the health food store for some help)

1 C white rice flour or regular white flour

1 C brown rice or sorghum or whole wheat flour

1/2 C tapioca starch or 1/2 whole wheat flour

1/2 C almond meal (grind almonds yourself in a food processor or smash them in a bag with a rolling pin or hammer)

1/2 C unsweetened coconut (use sweetened if you like, but the sugar in it it adds empty calories and no nutritional value)

2 tsp baking powder

1 tsp xanthan gum (for gluten-free only)

2 eggs

2 C non-dairy substitute or milk or even juice if you feel adventurous

Mix the dry ingredients together. In a separate bowl, whisk the wet ingredients. Add the 2 together and wait 5 minutes before you drop large spoonfuls of the mix onto a hot griddle, spreading the mix out to form a circle shape (it will be pretty thick). Eat 'em up with fresh fruit and Michigan maple syrup. You're welcome.