Cow’s milk is not a health food. It’s hard to digest, and can increase the risk of certain types of cancer. Many of us are taught to believe that we need to drink milk for strong bones because it’s rich in calcium. And while dairy does contain calcium, many plant foods do as well. So […]
These mesquite pancakes are simple and tasty enough to be a weekday morning treat.
Mesquite flour is made from ground mesquite pods from the (you guessed it) mesquite tree. They’re found today in southern states like Arizona. They have no gluten, so don’t expect the light fluffiness of traditional pancakes. These mesquite pancakes are chewier and they’ll give you a protein […]
Here’s a weekend breakfast treat. Invite your gluten-free and wheat-eating friends over. I’ve seen lots of people gobble these down!
- 4 eggs
- ¾ cup almond milk
- 2 tsp vanilla
- 2 ripe bananas
- 1 tbsp avocado or coconut oil
- ½ cup almond flour
- ¼ cup gluten-free flour (I enjoy buckwheat, teff, and mesquite)
- 1 tbsp flax powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼-1/2 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
- Mix the wet ingredients together until blended. There will still be some chunks of banana.
- Mix the dry ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
- Heat up a griddle. Add a tsp of coconut oil.
- Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.
- Serve with blueberry jam or maple syrup.
Note: The coconut flour browns quickly. so adjust the heat accordingly. Don’t let the outside brown before the inside is cooked.