If the mood strikes me for pancakes, I can’t resist the urge to get creative. They are the perfect platform for different spice and fruit add ins as well as experimentation with various flours and supplements. The recipe below was created on a whim and I hope shows that you can likely create your own single serving pancake recipe without much premeditation. Pancakes are especially fun to experiment with since you don’t need to worry much about the chemistry of the recipe like you would with baking. When mixing up a pancake batter I just watch for the ratios of dry ingredients to wet and eyeball it until I reach what I think will be a desirable consistency (thick but still able to pour without spreading too much).
Pancakes are a superb foundation for apple and warm spices like allspice, cinnamon, nutmeg and ginger which are irresistibly linked to fall.
I also wanted to play with some buckwheat flour as well and bumped up the protein content with egg whites and eliminated fat to serve as a boost after a bout of exercise. Buckwheat is a good food source of magnesium, a mineral that most of us are likely deficient in. If you are on a grain free diet, it can be difficult to make sure your magnesium levels are up since magnesium is found in the bran and germ of the whole grain (you can also get this mineral from leafy greens, nuts and seeds). The magnesium content of today’s farming soil and our water supply is highly depleted and therefore the mineral content of our fruits and vegetables is reduced, meaning we can eat all the fruit & veg in the world and still not get enough of this vital nutrient. I’ve been researching magnesium supplementation and the benefits of incorporating this vital mineral to improve muscle and nerve function, calcium absorption (and therefore the levels of Vitamin D in the body) as well as improve sleep and alleviate anxiety. After reading this article from the Weston A. Price foundation, you can see how significant this mineral is in the body and how much it does for our mental, emotional and physical equilibrium.
makes 2 medium sized pancakes
6 tbs eggwhites (I had liquid eggwhites on hand, otherwise I wouldn’t be apt to use 6 eggs and waste all those yolks. 2 large whole eggs might work!)
1 tbs water or milk of choice
2 tbs unsweetened applesauce
2 tbs buckwheat flour
2 tsp coconut flour
2 tsp psyllium husk (adds fluffiness to the batter when cooked. I highly recommend this supplement for cleaning up the intestinal tract/detoxification)
1/2 of an apple, chopped
1/4 tsp allspice
1/2 tsp cinnamon
This recipe won’t be sweet unless you like to add maple syrup/honey over the pancakes. I added 2 drops vanilla stevia to the batter and extra applesauce and the other apple half over top.
1/ In a mixing bowl or measuring cup, measure in the liquid ingredients. Add in the buckwheat flour, coconut flour, psyllium, and spices. Mix up with a fork until there are no lumps. Stir in chopped apple or sprinkle over when cooking. Pour onto a coconut oil greased pan and cook for about 2 minutes per side.