Pancakes are my ultimate comfort food. I think it's because when I was a kid my dad would yell up the stairs on a Saturday morning, "P - A - N - N - N - N - C - A - K - E - S!!!!!" My brother and I would go running down, eager to slather our stack with (faux) maple syrup. The feelings wrapped up in those childhood memories still mean I want my pancakes but I need a cleaner, lighter version that my gut can tolerate. That translates as no gluten, cow dairy, nuts or refined sugar. Sounds dreadful, I hear you say? Just wait 'til you taste these! You can eat a big stack and still feel like you're ten feet tall and bullet-proof, ready to take on the world.
Grain-free Pancake Ingredients
4 eggs
1 large ripe banana
4 tbls sesame flour (or almond flour if you can have nuts)
2 Tbls coconut flour
2 tsp baking powder
Blend all ingredients in a nutri-bullet or blender. Melt coconut oil or butter in a skillet and cook 5 minutes on one side or until the bubbles don't fill in when popped. Flip carefully, as the top bit may still be slightly runny. Cook second side for a further 3 minutes.
Blackberry Syrup
Mix equal parts blackberry sauce and maple syrup (see my previous post on blackberry sauce: http://www.nourish19.com/blog-content/2015/12/7/blackberry-sauce-oh-yes)
Serve up a stack and top with berries and pomegranate seeds. Pour blackberry syrup all over and enjoy.