Man, I was starving after my second class this morning. I ran us through Salutation G, this morning. I love that one, but it mixed with other flows left me so hungry afterwards.
And I had the most incredible craving for pancakes. Well, I think the cravings were induced by a story I heard on NPR’s Weekend Edition Sunday this morning about a Russian Pancake Festival taking place this weekend. It’s so funny that all the brain needs is a little hint to bring about a full-scale craving. So, I set about looking for a (hopefully) yummy grain-free pancake recipe.
I decided to make coconut flour pancakes. The recipe I picked looked and sounded good. Heck, even the pancakes looked good, see…
Buuuuuuut, the recipe called for way too much salt. Hence the title of this post…every fiber in me said, “This is tooooooo much salt” but I wanted to respect the recipe as is. Crap. They are too salty for pancakes. They’re not salt bricks but the salt is noticeable. Also, the texture was, hmmmm, how to explain? Not dry, they are moist…but a bit crumbly. I’m used to the doughy, slightly stick texture that I suppose is the domain of wheat flour. I’m not going to give up though. I gotta find a good recipe! Anybody got a good grain-free pancake recipe?
(On the side, egg white and turkey sausage. Before I went wheat-free, I bought a box of Special K Flatbread Breakfast Sandwiches. Not wanting them to go to waste, I just have the sandwich sans the flatbread.)
Six months to 40 
I make a pancake that works out really well. Not as fluffy as a proper pancake, but satisfies the craving:
Mash up one ripe banana and mix with 2 eggs and a scoop of nut butter. I usually also add in cinnamon, vanilla extract and a dash of salt. (just a dash!) Fry up like you would a normal pancake. When I’ve got them in the house, I like to add blueberries and chocolate chips.
Side note for salt and pepper in any recipe – some recipes give you specific measurements but I NEVER go by them and think it should always be “to taste.” S&P is a personal preference so you should always go with what your personal preference and gut tell you. In sweet recipes, you want just a *touch* of salt because it enhances the sweet flavors (think salted caramel) but obviously don’t want to overdo it.
If you try pancakes this way, I hope you enjoy them!
Wow! Now that’s a pancake I have never tried before. I will definitely have to try those next weekend! Yum! And yeah, you’re right about seasoning to taste. I have made a couple of Barefoot Contessa recipes that were waaaaay too salty and I should have known it! I shall follow my gut from here on out.
Thanks for the help, Melinda! 🙂
P.S. I made the Sweet Potato Kale soup again! 🙂 So good.