Pancakes Savory Style

Savory Style Pancakes are a great dinner option. They are my favorite type of meal; a blank canvas that can be customized to fit the taste you are craving and the supplies you have on hand!

The base for the savory pancake is simple to make. The only make ahead ingredient you need is some cooked quinoa.

Ingredients:

1 cup garbanzo bean flour (I used Bob's Red Mill)
1 TBSP nutritional yeast
1 tsp paprika
2 cloves of garlic (minced)
1 TBSP olive oil
1/3 cup cooked quinoa
1 to 1 1/2 cups water (depending on the thickness you wish the pancake to have)
salt and pepper to taste

OPTIONS: add in crushed red pepper, basil, rosemary, or herbs/spices you choose

Instructions:

Combine all of the ingredients and let rest for 15-30 minutes
Heat a pan with some olive oil and make pancakes the size you desire

 

 

Serving Suggestions:

Roasted vegetables
Hummus
Refried beans
Beans/lentils
Pesto 

Italian Variation

• Substitute Italian Seasoning for Paprika
• 2 TBSP nutritional Yeast rather than 1TBSP
• Top with pesto ... OR ALSO add 2 TBSP pesto to the batter 

Gluten Free Pancake Recipes with a Red and Green Holiday Twist

I love recipes with variations, as you can tell. Recipes that are a blank canvas that can be made into the masterpiece of the day based upon what is fresh, my cravings, or a holiday theme.

This weekend I made two of my pancake recipes ... Holiday Style! I added red and green garnishes to create a festive plate.

Try these this holiday season to capture the holiday mood!

I modified my Gluten Free High Protein Pancake Recipe to simplify it. I made a 1:1 ratio of bananas to eggs and created my pancakes. I topped them with organic red raspberries, green pepitas, and walnuts. Pictured above/below is 2 eggs/2 bananas.

I made my Sunday Pancake Breakfast Recipe with a festive holiday color palette. I added fresh pomegranate seeds (red), pepitas (green), and walnuts.

My husband likes to sprinkle honey on his pancakes, I like to drizzle Sunbutter on mine.

Pacakes with Seeds and Fruit

I keep going back to my TRIED-AND-TRUE recipe and making two/three ingredient pancakes and modifying the recipe.

Today I used:
Three Eggs from Papas Garden
Three RIPE bananas
1 TBSP cinnamon
2 TBSP Coconut oil (to coat the pan when cooking)
NOTE ... Eggs to Bananas Ratio is 1 to 1

I topped the dish with:
1/4 cup Hemp Seeds from InterstateB8
1/4 cup pumpkin seeds (shelled/raw)
1 cup organic raspberries

Optional:
Add a drizzle of honey or SunButter
Add nuts

Instructions:
Mash the bananas, add the egg, and stir to combine
Add cinnamon (or vanilla or maple or almond - you pick the flavor) and combine
Let rest 5 minutes
Warm the pan and add part of the oil (cook on low to medium heat)
Add the pancakes
Flip when the edges are sturdy enough to support the flip ... 2-4 minutes per side

Sunday Breakfast ... Pancakes with TWO or THREE Ingredients

Sunday is the day I have more time to make breakfast and take my time eating the meal. Today I used a tried-and-true recipe, with the addition of cinnamon I added antioxidants and anti-inflammatory properties to my meal while also contributing to my heart health, reducing the risk of diabetes, and assisting brain function.

I added fresh seasonal organic berries since berries are on the Dirty Dozen List. Optional toppings I placed on the table included:

• Nuts
• Seeds
• SunButter
• Honey

The meal is simple to make and is very healthy. Remember the ratio is 1 banana to 1 egg. You can make the quantity you want. This is a great breakfast for one ... or a group!