Through the Fire
Now that I have your attention, the above pancakes are NOT the ones I am featuring today. These are the ones which linger in my memory though I wonder where the butter is ?? ( Not my personal photo) I don’t eat traditional pancakes, butter, and syrup anymore. No for me on the wheat and the flour, no for me on the syrup. So, pretty much only savory pancakes for me now.
As I have written about many times, I grew up on a VERY restricted diet which really only taught me about being excluded and shamed, and how to steal food and eat in my room. When I was young (oh so very long ago), we were a typical 1950’s household. My dad didn’t venture in the kitchen very often. It was my mother’s domain, except for the weekend when Dad would make pancakes. It wasn’t every weekend and sometimes my mom would make them. This was something I was allowed to have, albeit only one pancake with hardly any butter or syrup. Probably at some point in my teen years, I “got” to have diet syrup! eek. In the summer, they would be fresh blueberry pancakes. For me to be allowed to have something sweet was a miracle and I savored every bite and scraped every bit of that syrup from the plate.
When I was grown and in my own apartment, my dietary pendulum swung WAY over the other way and I could and would eat giant stacks of pancakes with tons of butter and as much maple syrup as I could afford. Sadly, there was not much savoring of these pancakes. I ate them rapidly, giant bites at a time, hardly chewing, hardly breathing, feeling like that child whose mother was going to catch her and punish her at any second. My 20’s passed in a carbohydrate and sugar fog. I gained a lot of weight, lost some health, and didn’t find what I was hoping to in those plates of pancakes.
Now I am gluten free, and don’t eat much made of any kind of flour. Enter coconut flour pancakes. These can be made with pretty much any kind of vegetables or fruit. I love having them for dinner. I do eat bacon, so that often is on the same plate. I usually make a few extra and have them for a snack. Room temperature is ok with me.
Spring Coconut Flour Pancakes
1 tablespoon coconut flour
1 Tablespoon of melted butter or coconut oil
a pinch of salt
1/2 small onion, chopped finely ( I like to use red, but I used scallions in this recipe for the green)( these can be cooked or raw)
1 clove of garlic, finely minced
1 cup vegetables total ( I used chopped asparagus, spinach, and peas which I cooked previously)
1/2 tsp. of minced fresh herbs of your choice
additional melted fat of your choice for cooking
Mix all ingredients thoroughly. I usually use a fork or a whisk to break up the lumps which form – some sort of chemical reaction between the eggs and the coconut flour.
You could do this in the food processor as well. I wanted larger bits of vegetables so I did it by hand. Done in the processor, the vegetables will get mashed, which is ok, just a different style. If you want to use raw vegetables, this may be the way to go so they will cook in the pan.
Heat a tablespoon ( at least!) of your favorite cooking fat in your skillet over medium-high heat. Add spoonfuls of the batter when the oil is hot. Make them what size you like. Cook 2-3 minutes on each side.
This is an incredibly versatile recipe. Use any vegetables. Grated carrots, zucchini, and beets are favorites of mine. This is a good opportunity to practice seasonal eating. Experiment and use what is fresh. In the winter, and in the Frozen North, feel free to use frozen vegetables. Thaw and squeeze out the water before using.
So, what to top them with ? Plain or seasoned butter or ghee is great. Your favorite cheese sauce or cashew “cheez” is delicious. How about Pesto ? or mash up some avocado. Go decadent and make some Hollandaise sauce! Sometimes I spread almond butter on them as well as coconut oil. You are only limited by your taste and your imagination.
Enjoy these for breakfast, lunch, dinner, or a snack!