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Single-Serve Pancakes with Gingerbread Pecan Nutbutter from Living Candida-Free by Ricki Heller, PhD, RHN.

Single-serve pancakes

Mix the dry ingredients the night before and these come together fast!
4.63 from 8 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 1 servings

Ingredients
  

  • 6 tbsp milk (almond, coconut, hemp, flax)
  • 1 tsp apple cider vinegar raw
  • 5-10 drops stevia (organic) plain or vanilla, liquid
  • 1 tbsp almond butter (smooth) or unsweeted sunflower seed butter
  • 1 tbsp chia seeds
  • 1 tbsp buckwheat flour seeds, raw
  • 1 tbsp quinoa raw, or millet or amaranth
  • 1 tbsp hemp seeds raw
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1 pinch sea salt fine (omit for low-sodium diet)

Instructions
 

  • In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
  • In a [clean and dry] coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder.
  • Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
  • Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick).
  • Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/4 inch (6 mm) thick. [Note, I used a scoop and ended up with 3 pancakes. I could not get them as thin as directed, as they stuck to everything, so I ended up cooking them for 5 minutes per side.]
  • Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately.

Notes

Per serving (entire recipe, no toppings):
  • 317 calories
  • 17 g fat
  • 2 g saturated fat
  • 6 g monounsaturated fat
  • 6 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 865 mg sodium (725 mg with sea salt omitted)
  • 1376 mg potassium
  • 29 g carbohydrate
  • 12 g fiber
  • 2 g sugars
  • 14 g protein
  • 8 Weight Watchers Points Plus
Calculated with unsweetened almond milk, unsalted almond butter, and quinoa. Use sodium-free baking powder to reduce sodium more.
May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.
From Living Candida-Free: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.