GLUTEN FREE PANCAKES/WAFFLES
INCLUDE A HEALTHY BACTERIA TO FEED YOUR GUT!
After learning of the importance of feeding our gut a healthy bacteria I continue to create recipes that include fermented foods to feed our gut that beneficial bacteria. Last week I worked on a delicious recipe to that end. This recipe for pancakes is so easy to digest and it is also gluten free & as well easy to make. Because buckwheat is gluten free and soaking it in yogurt makes it even more nutritious, I am sure we will be serving these pancakes often; just maybe changing some of the additions for variety.
GLUTEN FREE PANCAKES/WAFFLES FOR SUPPER
24 hours earlier I had mixed together the following batter, covered it in a glass dish and set it on the counter for 24 hours:
1 1/2 cups buckwheat flour
1 cup of my coconut yogurt (recipe see below)
1/2 cup hemp milk (any milk will do)
Today, just before supper I added and mixed in:
2 eggs
1/2 teaspoon Himalayan salt
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1 tablespoon vanilla extract
2 tablespoons avocado oil
Fry large spoons of batter in an oiled pan. When brown turn over and brown the other side.
The recipe made 10 pancakes and 3 Belgium waffles. Seeing this was too much for 2 people, I was able to freeze 2 waffles to enjoy another time.
We ate them with thickened blueberries & strawberries. Next time we will make a batch of vanilla pudding and eat that with them as well.
COCONUT YOGURT
2 cans coconut milk ( use all the liquid in the cans)
1 1/2 tablespoons gelatin
2 probiotic capsules
Mix 1/4 cup of the thin part of one of the cans of coconut milk with the gelatin. Microwave 40 seconds and set aside. Heat the remaining coconut milk to 100 degrees F. Remove from heat. Add to the coconut milk. Be sure the temperature in no more than 100 ° F – 102 ° F. With a whisk, beat in the powder from the 2 probiotics and throw away the shells. Pour this into a wide mouth sealer, cover with a piece of mesh and secure with a rubber band. Cover with a towel to block out light and leave on the cupboard for 32 – 36 hours. When it tastes the right sourness, it is ready. Stir it and pour into 2 pint jars. Cover and refrigerate until thick.
Use this yogurt in the above pancake recipe, to replace sour cream, to make dressings, or cream soup, vegetables or as a dip.
Wishing you a Blessed & Healthy New Year! Winnie