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Savory Gluten-free Pancakes

Savory Pancakes with Pesto

Say “pancakes” and many of us may conjure up a mental picture of  a stack of them dripping with Aunt Jemima syrup.  I certainly recall chomping on a few while watching Saturday morning cartoons on TV when I was a kid. I also remember that after a couple of pancakes with that gooey syrup, I got really tired and wanted to go back to bed, and I also felt bloated and a bit foggy!  I was experiencing a classic case of gluten sensitivity coupled with glucose overload.
By the way, if you read the ingredients on the back of dear Aunt Jemima’s pancake syrup, you’ll see that the first ingredient is corn syrup, and the second ingredient is high fructose corn syrup…then SODIUM HEXAMETAPHOSPHATE, SODIUM BENZOATE (what?!!), oh, and then…there’s the artificial maple flavoring.

Well, if you want to go gluten-free and get off the processed sugar, high-fructose corn syrup train, try this absolutely satisfying and delicious recipe.  If you have leftovers, they keep well in the fridge and is an awesome protein-rich snack.

Split Mung Dal Pancakes:

Savory Pancakes with Yogurt

1/2 cup split mung dal, cooked
(you can substitute cooked lentils)
1 Tbsp. coconut milk
1 tbsp. water
1 egg, whole (free range)
1/4 cup amaranth flour
1 tsp. baking powder
2 tsp. lemon juice
1/8 tsp. cumin, ground
1/4 tsp. coriander, ground
1/8 tsp. turmeric, ground
1/8 tsp. sea salt
Ground fresh pepper, to taste
1/3 cup onion, finely minced
coconut oil, or ghee for cooking the pancakes

Makes approx. 6 – 3″ pancakes

Place all the ingredients, (except for the onion and oil for cooking) into a blender and mix well. If the mixture is too thick, add in a little stock or water. It should be the consistency of a pancake batter. After blending, stir in the minced onions.
Heat a griddle pan with your oil of choice. Pour about 1/3 cup of the batter to make one pancake. Cook pancakes for about 2 – 3 minutes on each side. Be careful to adjust the flame so that you don’t burn them.
Once cooked, they keep well in the fridge and can be reheated or enjoy as is with a pesto or tahini , hummus, or yogurt.

Happy savory pancaking!

Download a copy of this recipe for your personal file.

for love of food and friends,

Karen

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