Besides for the occasional bite of pizza, a couple of strands of pasta and emergency tortilla wrap, wheat products have been out of my diet for over a year. However these pancakes we devised for "J's" egg allergy are pretty good and I've become addicted to a couple (slathered in butter and almond butter) a week. The mix is commercially produced and I've discovered when I eat wheat/gluten I tolerate bleached flour products better than whole wheat products.
(You can read more about the wheat health issues in Mark Sisson's book available at amazon through this link The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy.)
The recipe is pretty simple and slowest part is cooking the pancake mix. Some days I will get out my two burner griddle but most of the time I use a small, flat fry pan. The mix is pretty thick and I recommend keeping the pancake sizes to about that of a soda pop can circumference. Anything bigger takes too long to cook and the outside burns.
Ingredients: (For 8 small pancakes - feeds my family of 2 adults and 1 3yo) 20 mins start to clean up
2/3 cup of bisquick
2/3 cup of heavy whipping cream
Optional: mix in if you want
- Put pan over medium heat
- Mash banana in a bowl with a fork until consistent with baby food
- Add bisquick mix to bowl
- Add cream to bowl
- Mix together until the dry ingredients are wet
- Check heat of pan by dropping a little bit (water hanging off your finger) of water onto the pan-if the water sizzles and dances the pan is hot enough - adjust heat if necessary
- Add a little bit of butter onto pan and swish around
- Using a measuring cup pour pancake mix onto pan to form small pancakes
- Cook until the mix bubbles and there is adequate firmness to flip over
- Cook other side and serve
Without the egg, and by adding the banana, the pancakes will not cook the golden brown we have all become accustomed to. Let me know how you like the flavor.
The first photo is from breakfast today. Apples for the ears and arms, crispy bacon for the legs, blue berries for the eyes, raspberry for the nose, almond butter for hair and chocolate chips for the mouth (added after pancake was cooked).