Recently i’ve been avoiding gluten, cause I really want to improve my digesting system. I wouldn’t say I don’t consume any gluten products, just try to cut them by changing my own recipes.
I love having sweet breakfast few times in a week. Different types of pancakes are the most popular. For every recipe I prefer to be creative with toppings and sauces. And I definitely have this skill of combining things/flavours together. For example, today I came with cashew cream alongside with fresh raspberries and chocolate.
1,5-2 cups of gluten free flour
2 flax eggs or eggs if not vegan
1 cup of your fav milk
1 tsp of baking soda
a pinch of salt
cashew cream (check the recipe below)
Soak cashews overnight (as much as you want). In the morning, put the nuts in a blender, add water to help the blender turn everything into a cream. If you have vanilla extract, then I would advise you to add it just to get more flavor in the end. Honey or maple syrup is also worth adding to the cream to sweeten. Well, the finishing touch is a couple of drops of lemon juice. This is a simple version of the cream. Sometimes I make cashew yogurt by adding a probiotic to cashew mass and leave it in a warm place for 6-8 hours. And then vanilla, sweetener and lemon juice go to yogurt.
Then everything is simple: mix eggs, milk and flour in a mixer/blender. Add baking soda with a splash of lemon juice to help it work, then goes salt. I do not use sugar, because the cream is sweet enough for me. The dough should be thick. It is better to fry in a well heated griddle on ghee or coconut oil, they withstand high temperatures well and are not carcinated. Do not cover with a lid so the pancakes can rise and won’t drop later. Serve with cashew cream, raspberries and grated chocolate. If you have questions, feel free to write me down in the comment section, I’lll be happy to answer and help you.