Being the continuing story of my creations and curiosities.

Sunday, December 16, 2012

Damselfly’s Protein Pancakes

I got a request for my pancake recipe. (Thanks, Lauren!) I don’t think I ever make it the same way twice in a row but I’ve tried to include at least some of the variations.

Damselfly’s Protein Pancake Mix 
   (gluten-free, low-carb, but definitely not dairy-free)

SquashPancakes

ETA: I know I’m not much of a food photographer, but these ones were yummy: mashed kuri squash (otherwise known as scarlet kabocha) and yoghurt with a dollop of herbed fromage fraiche. Yes, they were that lovely orange colour!

The dry ingredients are mixed in bulk and stored until needed. I usually more than double these amounts!

1-1/3 c ground almonds
2/3 c isolated soy protein powder (not soy flour)
2/3 c whey protein powder
2/3 c ground flax seeds
2/3 c buckwheat
2 tbsp baking powder
2 tsp salt

Mix dry ingredients well and store airtight in refrigerator or (for more long-term storage) in freezer.

Note: If you don’t want to use the soy protein (or can’t find it – it can be elusive!) just substitute something else such as sweet sorghum flour. Alternative/other ingredients I’ve tried include ground chia seeds, teff, quinoa flour, coconut flour and ground hazelnuts. This mix is really forgiving as long as the total amount equals 4 cups or you’ll have to adjust the baking powder and salt ratios.

To make pancakes, mix per person (2 medium pancakes – they’re filling!):

½ c cottage cheese (my favourite!), ricotta, yoghurt, buttermilk, mashed squash and/or yams
1 large egg
¼ c dry pancake mix (yes, only one-quarter cup – not a typo!)

Optional additions: blueberries (thawed if frozen) or sweetened dried cranberries, cinnamon or nutmeg

Batter will be very thick and needs to be spread on hot greased griddle/frypan with a spatula or spoon. If really too thick add a little milk. [ETA: Alternatively, with just yoghurt or buttermilk, you might need to add more dry mix to get the right consistency.] Grease pan with butter, olive oil or coconut oil and don’t use too high heat or pancakes will burn. Cook, turning once, until nicely browned and cooked through. Serve with topping of your choice. Some of my favourites include cream cheese, yoghurt with fruit (half plain and half lemon with pears is nice!), herbed fromage frais (perfect with yam pancakes), applesauce or if you really must, real maple syrup or honey.

1 comment:

Kushal Pandit said...

plzzz tell be what is the main benifits of WP... ???