Nutty Pancakes or Muffins – grainless

August 6th, 2015 by

Tired of grains bogging you down for breakfast? Maybe you are one of those people who find most grains to be toxic to your system, indigestible or perhaps you just want to try something different.

Breakfast is a time when just about anything goes, though a great many people make it a time for grains. If you do not do well with grains you might get tired of eggs, soups, vegetables and meats every first meal to wake up your mouth and body to the day. I figured out a way to give yourself a grain-free, grain tasting treat.

Yes that is correct, for a treat, a change of pace for breakfast or anytime really, I explored and while mixing stuff together found a great little grain tasting, satisfying, filling and healthy alternative to a grain filled pancake/cookie/muffin/breadcake. It can be turned into any of those with a simple variation of dough thickness and shape in the baking or frying process.

What you will need:

  • 2 TBSP Raw Almond Meal or Raw Almond Flour
  • 1 TBSP Raw Hemp Seeds
  • 1 TBSP Coconut Flour
  • 2 tsp Pure Cinnamon
  • 1 tsp Pure Vanilla Extract
  • 2 Eggs
  • 1 tsp Lemon Juice
  • 3 tsp Shredded Coconut
  • 1 TBSP diced dry unsulfured fruit
  • 1 TBSP Hardwood extracted Xylitol
  • Grapeseed oil – just enough to turn everything into a moist dough
  • Dash of Primordial Himalayan Sea Salt

Mix all your ingredients together until everything is moist and doughy.

Preheat your oven to 350 degrees. Take the dough and split it. Form each dough portion into hamburger shapes and thicknesses. Grease a cookie sheet or use parchment paper on the cookie sheet. Place your formed dough onto the cookie sheet and bake for about 20 minutes. (time will vary slightly depending upon your oven)

These nutty sweet flavored treats will fill you up and satisfy! Usually one does it for me so the above recipe makes two servings. You can vary the ingredients to your personal taste, experiment and explore. I find the above recipe to be a good foundation of which things can be adjusted. You can spread the dough out and make thinner cookies or thicken it up and bake it in muffin cups if you wish. If you are going to thicken the dough for baking you may want to add some apple sauce or banana to the recipe. It will keep the muffin moister and the extra liquid will help it heat and cook more evenly.

They are also great when dipped in almond, oat or rice milk!

I love them. Try it out and see what you think. 🙂

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