I’m a thin crust veggie pizza girl. I like light and delicate. I like things in bite-size and mini. And with options. Which is why this new pancake recipe for crepe-like pancakes (you can easy stuff them with coconut cream and fruit, or savory grilled/roasted veggies) is my new BFF. You can make these little friends in miniature for blinis or large for crepes. Sweet for breakfast or savory for lunch and dinner.
Tools:
Blender
Whisk
Large glass bowl
Large skillet
Sifter
Ingredients:
Try to buy everything organic. Here’s why.
1/2 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup macadamia nuts (not soaked)
1 cup cashews, soaked 2 hours
1 cup pure water
1/8 tsp fine ground sea salt
Unrefined virgin coconut oil for cooking
1 tsp vanilla extract*
1/8 tsp ground cardamom*
1 tbsp orange zest*
1/2 cup fresh squeezed orange juice*
*If you are using these pancakes for a savory dish, simply replace 1/2 cup orange juice with 1/2 cup water and leave out vanilla, zest and maybe cardamom (although cardamom is probably nice with the veggies, so try it with).
Let’s get started.
In a large glass bowl…
… sift together oat flour, brown rice flour, baking soda, baking powder, salt and cardamom.
In the blender, mix cashews, macadamia nuts, zest, juice, water and vanilla until smooth and milky.
Add to dry ingredients…
… and whisk until mixed.
Warm skillet to medium to medium-high and place a tsp of coconut oil in pan. Test the heat of the skillet. Run your fingers under the faucet and flick some water into pan—you should hear a sizzle. No sizzle? Heat up the pan a bit more until you hear it.
Pour some batter into your skillet and cook until top dries out and you see bubbles.
Then flip!
Cook a few minutes on this side and serve warm.
Make a whipped cream for your pancakes/crepes using the frosting from the Cocoa Beet Cupcakes recipe. Heaven, people. Heaven.
Store leftover pancakes in the fridge in an airtight glass container for up to one week. They are also delicious cold, eaten as snacks.
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