Deb is celiac and so is Siddha, her 3 year old. In spite this Siddha seems to be the most robust and healthiest of all his friends. Maybe its good genes but also I think a large part of it is his being fed by one of the best cooks around. Deb knows how to craft a meal that appeals to both young and old which is abounding with healthy goodness.
When I saw how much Siddha loved these pancakes I thought it was my duty to mankind to post the recipe!
Deb uses Teff flour in her recipe. Teff is a little known flour substitute which has a very high calcium content and contains high levels of iron, vitamin B6 and protein.
2 cup unsweetened non-dairy milk
3 tablespoons coconut liquid oil
1 tablespoon carob powder
2 tablespoons ground flax seeds
2 tablespoons pure maple syrup (optional, use only if you prefer a slightly sweeter pancake)
1 cup gluten-free flour blend (Bob’s Red Mill is great) and 1 cup Teff flour (or you can use millet flour or buckwheat flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1. Whisk milk, oil, ground flax seeds, and maple syrup (if using) together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes
2. Heat pan over medium-high heat for at least 2 minutes.
3. Whisk flour, baking powder, baking soda, cinnamon, ginger, carob and salt together in a large bowl.
4. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
5. Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time. Turn when ready.
6. Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
7. Top with fruit & maple syrup when they are ready and serve with coconut yogurt
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training