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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Healthy Hotcakes - Gluten Free Recipe

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This recipe for Healthy Hotcakes - Gluten Free is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups pecans (If not using banana, increase pecans to 2 cups)
3 large eggs
1 banana, mashed (optional)
2 Tablespoons honey
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Coconut Cooking spray
Maple syrup, pecans and berries for serving

Directions:
Directions:
Finely grind pecans in a food processor to a flour-like texture. In a medium bowl, mix the ground pecans, eggs, banana (is using), honey, vanilla, cinnamon, baking soda and salt. Mix thoroughly until all ingredients are well incorporated.

Lightly coat a medium skillet with coconut spray. Place skillet over medium-low heat. Ladle about 1/4 cup batter into pan for each pancake. Cook until crispy on the edges and flip. Hold cooked pancakes in a warm oven until ready to serve.

Serve the pancakes with maple syrup, whole pecans and berries.

Makes 4 servings.

 

 

 

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