This morning I woke up disappointed and hungry. I live with food intolerances and sometimes they seem to flair up more than others. I have been taking Young Living Thieves essential oil blend which has been wonderful from keeping sinus infections away, but I ran out. I get sinus infections from anything that exasperates candida. Today on top of that issue I was having actual food intolerance symptoms. So, I woke up resolved to not “feed” the problem (pun intended).
I watched my daughter making some yummy vegan teff pancakes for breakfast and I wondered what I was going to eat. I tend to be sensitive to coconut, so I have it only on rotation. Almond flour pancakes never really seem to satisfy my taste buds, neither do pancakes made with coconut flour. I don’t know they just seem to be to dry or something. I can’t put my finger on it, but I never finish saying, “mmm, that was good.” I never want seconds.
Today I was pretty hungry and about to break down and make some Paleo pancakes with your standard almond or coconut flour, but I decided to experiment with raw sunflower seeds for a replacement. I made just a small batch just in case it didn’t work out. However, I am pleased to report they were very tasty and I wish I would have made a bigger batch. Now these are not to be compared to wheat pancakes, because after all they are not wheat. I found their texture much nicer than almond flour pancakes because I left the seeds coarsely ground. It gave a nice balance between moist and nutty. After enjoying them for a bit I realized they reminded me of carrot cake. My husband’s favorite part of the recipe is that sunflower meal is so much CHEAPER than almond meal! So here you have it a frugal, grain free, sugar free, Paleo breakfast selection.
“Because food is a GIFT” – FWaC
(GAPS, Paleo, Grain free, Gluten free)
3/4 cups raw sunflower seeds ground (I leave mine a little nutty for texture)
1 tbs Light Olive oil
2 large eggs
1 tsp vinegar
1 tbs Xylitol
(add an extra tablespoon of Xylitol if you would like them sweet)
1/8 tsp asorbic acid (or baking powder 1/2 tsp may change recipe slightly)
3/4 tsp cinnamon (or pumpkin spice)
1/2 tsp vanilla
Just less than 1/8 tsp nutmeg
pinch of cloves (optional)
3/4 carrot grated medium size
2. In a Food Processor add Raw Seeds. Process until ground, but don’t make nut butter. Set aside.
3. In a separate bowl, blend together the eggs, oil, xylitol and vanilla.
4. Add the liquid ingredients and the rest of the ingredients to the seeds.. Let rest for a few minutes. Notice I used a serving ladle to measure my batter to the griddle. I actually used a heaping ladle for each pancake.
5. Get your pan nice and hot. Flick a little bit of water on your griddle/pan and it should bounce. Once it is ready turn down your heat to medium/low.
6. Add the batter to the pan. I use a small serving ladle to make approximately 3.5 inch pancakes.
7. Make sure there is enough oil on the pan each time you flip the pancakes or they will get dry and burn easy. Fry the pancake until it starts to bubble and the edges just start to form. Use a flat spatula to flip. Cook them until they are golden each side and have puffed in the center.
Makes about 3- 3.5 inch pancakes
Top with Agave or whatever your heart desires! Enjoy!
Note: I think next time I will add some raisins if I can handle them that day to really make them take like carrot cake. I also plan to make a family sized recipe next time. Let me know if you try these without eggs. I am curious!
Servings: 3 Pancakes
Total Time:20 minutes