Gluten Free Coconut Flour Pancakes
Sleeping in late . . . watching the Macy’s Day Parade . . . making pancakes . . . watching The National Dog Show (picking our favorites) . . . spending time in the kitchen “uncooking”, cooking and baking . . . getting together later with friends and family . . . giving “thanks” . . . that’s what Thanksgiving is to me.
Our normal routine of my husband making pancakes for everyone has switched. It now has become my destiny to fulfill that position as I make the most delicious Gluten-free, dairy-free Coconut Flour Pancakes.
*Note — if you have an egg allergy — this recipe is not for you until I figure out how to do this with “flax eggs”. I found this recipe months ago from one of my favorite blog sites Lillian’s Test Kitchen. I needed to make pancakes that my gluten-free, dairy-free daughter could eat. It turns out, this is the only pancakes I make now. What I love about Lillian is that she also posts a video of her test-driving the recipe. I find a visual often helps me.
Try out this recipe! It’s so worth it. I use real maple syrup with these pancakes. Lillian tops hers with pure coconut oil!
Now on to dinner . . .
Yesterday I posted that I had a “Meatless Meatloaf” recipe floating around my brain. I got home from work early yesterday, so I put pen to paper and ingredients to work and actually came out with a pretty delicious “Meatless Meatloaf”. I decided to put all the flavors in that I would use to make in a regular meatloaf together minus the meat, breadcrumbs and eggs. Below is my recipe . . .
(An original recipe by Me!)
2 cups Walnuts
16 oz. mushrooms (I used sliced baby Portobellas – on sale)
1/2 large onion diced
2 celery stalks diced
1-2 carrots diced (I used 1 huge carrot)
3-4 cloves garlic diced
1 tsp. sage
1 tsp. thyme
1 tsp. rosemary
1/2 tbsp. cumin
2 tbsp. oregano
1/2 tbsp. sea salt (or kosher salt or regular salt)
black pepper to taste
1/4 cup Olive Oil
Flax Egg (directions will follow recipe)
Add the Mirepoix ingredients (carrot, celery, onion) along with the garlic into the foodprocessor and pulse to desired texture. I diced mine pretty fine.
Transfer to large mixing bowl. Add the walnuts and mushrooms into the foodprocessor and pulse until you get the consistency of ground meat (but don’t overdo, it will come out creamed. I left some “chunk” in mine).
Combine in mixing bowl with the carrots, celery, onion and garlic. Mix to incorporate. Add all the spices, the 1/4 cup olive oil and the flax egg*. Mix together.
Transfer mixture into a bread baking pan sprayed with Olive Oil to prevent sticking (I use glass, but feel free to use what you have. May have to make adjustments in cooking if using metal or teflon).
Bake for 1 hour at 350º. Let cool for 5 minutes for loaf to set. Serve and enjoy with your favorite meatloaf side dish. Store leftovers in refrigerator.
*For those of you who are allergic to eggs, flax eggs are the perfect substitute. I use the technique from Bonzai Aphrodite. For those of you that are not allergic to eggs — feel free to add eggs to this recipe.
**This recipe came out delicious. I baked it for my daughters, but I know, that in the future, I can make this “raw” by simply forming the “meat” into burgers and dehydrate them at 115º for about 6-8 hours (though I will have to experiment with that to get exact cooking time).
I hope you experiment outside your comfort zone and try Fluffy Coconut Pancakes and my Meatless Meatloaf as well as experimenting with Flax Eggs. The most important thing, however, is that you
Wishing you all a Wonderful Thanksgiving Day!!!