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Wednesday, 15 February 2017 14:45

Fluff-and-Crunch Gluten Free French Toast Pancakes

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Fluff and Crunch Gluten Free French Toast Pancakes Fluff and Crunch Gluten Free French Toast Pancakes Tumbling Gluten Free
It is frigid-cold in Beantown. I woke up not long ago, my digital indoor thermometer purple with single-digit outdoor weather. And gluten-free French Toast with a crisp sounded good. And a dozen pancakes sounded necessary to get me through the 0-degree weather. And a ton of protein and something creamy. “You can’t have both –“ Meaning both crunchy and fluffy at the same time. (My friend had insisted a few days before. Especially gluten-free. “Yes, I can.” I said. Having celiac means a developing a strong ingenuity muscle. But I was stubborn from birth. So I did. Crunchy-Fluffy in a nutshell…or in a cake, if you will be literal. Want something novel, warm, and fortifying for the Winter? This protein-packed crunch-fluff does it. And it reminds me: Yes. I can. Be nourished -- and enjoy the food-ride.

  • Ingredients: for the pancakes

    1 large organic zucchini, shredded
    2 heaping tbsps egg white protein (I use NOW Foods)
    1 heaping tbsp coconut flour
    1 tsp organic sunbutter
    1 heaping tbsp vegan protein (Garden of Life = most excellent)
    1/4 water
    1 egg
    1/2 tsp organic sunbutter
    1 tsp vanilla extract
    1/2 tsp nutmeg, ground
    1 tsp cinnamon, ground

    for the syrup

    1 tbsp organic sunbutter
    1 tsp chia seeds, dry (soak to gel)
    2 tsps cocoa powder
    2 tsps vanilla protein, vegan (Garden of Life RAW Vanilla)
    water or coconut milk (So Delicious Unsweetened vanilla really adds lovely subtle flavour) to adjust consistency
    1 tsp vanilla extract

    for the toast

    2 slices Canyon Bakehouse Heritage-style bread OR 1/2 BFree Foods Seeded Roll, sliced longwise into fourths
  • Instructions: 1) For the pancakes: First, combine all pancake ingredients in a small mixing bowl (big enough for toast slices). Second, toast that bread. After your bread is toasted, soak each slice in pancake mix until nicely wet, but not soggy.
    2) Heat nonstick skillet, and drop about 1 tsp of coconut oil onto the heated surface, making sure it melts and spreads well. Fry up at that french toast til brown on both sides. Set aside. (I like to put into the toaster oven, to re-warm/crisp up for about 60-120 seconds).
    3) Spoon pancake batter onto heated skillet in about 2-3" diameter round. Dice french toast into strips or cubes, and either add to the center of your cakes or press into the sides. This means you'll either have embedded crunch, or a nice fluffy cake orbited by crunch. Flip (careful if your toast is stuck to the perimeters!). Continue cooking another 1-2 minutes, and then plate.
    4) For the syrup: Soak your chia seeds. (Twenty minutes will get them gelled, but I like to set them out overnight so there's no rush or worries of forgetting.) Add cocoa powder, protein, vanilla, and milk (if needed). Slowly add sunbutter, mixing by hand until you have a thick paste, then add more liquid until you have the syrup-consistency you prefer.
  • Serves: 2-4
  • Cuisine: -Select (optional)-
  • Cooking method: Pan fry
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions: Serve with: Sunbutter (sunflower seed butter -- nut free! especially the included syrup) Fresh fruit or fruit compote Hot cocoa
  • Specialty Diets: Diabetic-friendly, FODMAPs-friendly, Low salycilate, Paleo, Vegetarian
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