Brain-building Maple Pancakes (Gluten-free)

Let’s be honest with each other here.  We all love pancakes, don’t we?  I’ve yet to meet someone to pass on Sunday brunch pancakes which leads me to believe my son is not alone in his love of all things panCAKE-like.  Seriously, if I call something a pancake and make a loose attempt to form a round patty the kid will eat it.  Whether it’s made up of salmon or veggies doesn’t seem to matter…Kula Baby is onboard with a pancake meal as long as I continually remind him he is eating a PANCAKE and involve breadcrumbs or flour in the recipe.

I shouldn’t be too hard on him—the genetics were stacked against him with two (now reformed) carb-loving freaks as parents.

This week I’m giving a talk about brain-building nutrition for children.  As a result I am working with all sorts of recipes that contain brain-feeding omega-3 fats and trying them out on Kula Baby.  These maple pancakes were a hit and make a great breakfast or portable snack.  They also take about 10 minutes to throw together.

Kula Baby has no clue how great he has it right now.  A personal chef AND brain-building nutrition?  Sign me up.

Brain-building Maple Pancakes (Gluten-free)

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Brain-building Maple Pancakes (Gluten-free)

Course: Breakfast

Cuisine: Gluten Free

Author: Kula Mama

Ingredients

• 1 cup gluten-free baking mix if your mix does not have baking power included add 1 teaspoon of baking powder
• 1/2 cup cooked sweet potato
• 1/2 cups walnuts or almonds, chopped/ground in food processor or grinder
• 1 egg or egg replacer
• 1 tablespoon organic coconut oil
• 1/8 cup ground flaxseeds grind them directly before using to preserve those healthy, brain-building oils
• 3/4 cup milk or milk alternative
• 3 tablespoons maple syrup

Instructions

1. Chop up walnuts or almonds in a food processor until they are almost a powder.
2. Place Pamela's baking mix and rice milk in a bowl. Stir to combine. Add egg (or egg replacer), coconut oil and maple syrup. Stir again.
3. Now add all the chunky stuff. Sweet potato, ground nuts, cherries, and ground flaxseeds. Stir to combine again. Add a little more rice milk if the mixture is too thick. You want the batter thick, but not TOO thick 🙂
4. On a pancake griddle over low/medium heat cook pancakes for 4-5 minutes each side until golden brown. Try to keep the heat on the low side to preserve the health of the brain-building oils contained in the nuts.
5. Top with fruity cashew cream if you're really feeling nutty! Or mix organic yogurt with 1 tablespoon of ground flaxseeds for a brain-building topper.