Monday, September 23, 2013

Baby (broccoli) Pancakes

Tessa eats A LOT of broccoli.  It's the easiest soft, finger food, green veggie for her and she actually loves it!  So now that we are experimenting more with "breakfast-type foods", I wanted to make a gluten free-dairy-free, egg-free, low sugar, veggie, pancake...sounds impossible right?!  But I did it on the first try and they are actually amazing!  Done in the middle, not mushy, like lots of egg-less pancakes.  None of the "suck the water right out of your mouth" dry feeling when you eat them.  Wonderful nutty texture.  Not too sweet.  And they don't crumble or fall apart.  I'd say I had some major success with these suckers!

Tessa helped mix the batter....

And ate it too....

Now it was time to start cooking.

Baby Broccoli Pancakes (hypo-allergenic)

Dry Ingredients:
1 cup quick cooking gf oats (we use Bob's Red Mill)
1/4 cup millet flour (I soaked, sprouted, dehydrated, and ground can also just buy it!)
2 tbsp potato starch
2 tsp baking powder
Sprinkle cinnamon
Sprinkle salt

Wet Ingredients:
2 tbsp honey or maple syrup
1/2 cup broccoli and coconut milk puree*
1/2 tsp vanilla
1 egg replacer (We use EnerG Egg Replacer)
1/2 cup warm water
2 tbsp coconut milk (added to cream up consistency a bit, eye ball it)

~2 tsp coconut oil to cook in (re-oil every time you start a new batch on the skillet)
Add blueberries separately to each pancake if desired

Drop spoonfuls into heated greased skillet, Cook over medium-low heat.
 *The broccoli should be cooked, not raw.  I tore off the florets, and left the stems.  Probably about 1/3 cup of florets, then maybe 1/4 cup coconut milk.  Pulse in food processor, should be applesauce consistency or slightly thicker.

 Made about 12 small rounds.  Perfectly delicious!