It’s that time again, the sap is running, and the syrup is flowing off the pans. What better time to have a great healthy pancake to go with it. Some times just saying healthy is like saying yucky, but this is so far from the truth with these guys. Yes, they contain no oil, no sugar, and they are total vegetarian (vegan), totally delicious all at the same time.
These are my go to pancake now, adapted from my good friend and co-author Lorissa, and yes, the original recipe is fantastic and will definitely be available in our cookbook “Pure and Simple” soon.
In the meantime you can enjoy this little sample, and let me know if you want to be added to our list of people pre-ordering the cookbook.
What makes these great is definitely the corn meal, make sure you buy non-GMO cornmeal though, (this is available at bulk barn and online). Not only are these guys crunchy but they are tall and fluffy as well (as long as you don’t add too much water). I mean look at these pictures, I have been trying ever since becoming total vegetarian and giving up already boxed pancake mix (because I just don’t like all those ingredients) to achieve a pancake like this. Maybe I’m biased, I just LOVE them! Although these are oil free, sometimes I do like to add a tiny bit of coconut oil to the pan I am cooking them in, it just makes them that extra bit crunchy, but you definitely don’t need any oil as long as you have a well seasoned pan. They are quick and easy, with pure and simple ingredients, what more could you want right? Try them and don’t forget to pour on a little maple syrup. Want to make your own maple syrup? Or just curious how we make our maple syrup, check out Back yard maple syrup. Leave a comment let me know what you think.
These cornmeal pancakes use stevia to sweeten them so I don’t feel guilty drizzling them with a little maple syrup, but if you can’t have any glycemic sweeteners, feel free to top them with fresh fruit or a nice warm fruit sauce. I love these topped with blueberry sauce, or strange an this may sound, we top these with peanut butter and apple sauce, and chopped banana.
- 2 2/3 c. all-purpose flour
- 1 1/3 c. cornmeal
- 3/32 tsp. NOW Better Stevia Extract powder
- ½ Tbsp. xylitol sugar
- ¾ tsp. sea salt
- 1 ½ Tbsp. tapioca starch
- 3 Tbsp. Baking Powder Substitute (recipe from Pure and Simple Cookbook)
- 3 ½ c. water
- ½ c. applesauce
- In a large bowl combine dry ingredients
- In a smaller bowl combine the wet ingredients
- Add the wet ingredients into the dry and stir just until combined
- Pour onto a heated skillet.
- When you see bubbles all the way through, and the edges are looking cooked; flip over and cook until golden.
- If you like a thinner pancake, add a little more water and if you like a thicker pancake, add less water.
I make my own baking powder for those interested here is the recipe from our Pure and Simple Cookbook
BAKING POWDER SUBSTITUTE
In your blender combine:
1 c. arrowroot starch
1 c. cream of tartar
½ c. potassium bicarbonate
Blend until well combine and there is no potassium bicarbonate lumps left. Store in a glass jar with a tight fitting lid. Use as you would baking powder.