Hello! I feel like I haven’t blogged in forever! Tomorrow will be two weeks since I had my surgery. I started therapy two days after surgery and I’m doing great for the most part. If I stand for too long my knee does start to bother me a little, but I think everything is coming along as expected.
I made these pancakes out of the cookbook I had mentioned to you before surgery. The cookbook is The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace. This is the first recipe that I’ve tried from the book and I thought it was great! I made my own almond flour & pecan flour by using a coffee grinder. I also found, by accident, that the batter thickened up a bit by placing it in the refrigerator for a couple of hours before I cooked the pancakes.
- 1½ c. almond flour
- ½ c. pecan flour
- ¼ c. Splenda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- ½ c. milk
- ¼ c. water
- ½ tsp. vanilla extract
- ¼ - 1 c. fresh or frozen blueberries
- In a medium bowl, combine the almond flour, pecan flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanilla until thoroughly blended. Add the flour mixture and whisk just until all of the ingredients are evenly blended into a loose, pourable batter. Gently fold in the blueberries.
- Heat a nonstick griddle over medium heat. When a few drops of water splashed on the surface sizzle and evaporate quickly, the pan is hot enough for cooking pancakes. Mist the pan with cooking spray.
- Pour batter onto the pan, using about ¼ cup of batter per pancake. The batter should sizzle when it hits the pan. Lower the heat to medium-low and cook the first side for about 4 minutes, until the bottom is golden brown and the top begins to dry out. Flip the pancakes over and cook the second side for 3 to 4 minutes, until the center is springy when pressed. Serve hot.