Gluten-Free Vegan Pancakes with a Savory Twist

I love starting out the day with some hearty energy sustaining grains. This recipe is this easiest way for you to have whole grain, gluten free pancakes lickity split! Make some batter and keep it in the fridge all week for fresh cakes or make a bunch and freeze em.

If you like your panqueques super fluffy, you’ll be sorely disappointed, here. Sorry.

If you like sinking your teeth into hearty german bread with soul, keep reading and get ready to salivate with delight when you sit down to enjoy your bounty.

The BASE BATTER is tres healthy and easy to make and massively versatile – I’ve even adapted in into pumpkin muffins. They are gluten-free and vegan, using flax meal instead of eggs as a binder. Because of the millet, these are especially great for diabetics (assuming they go easy on the compote).

And once cooked, they are super-versatile. They were the hit appetizer for a Thanksgiving banquet I designed last year, topping them with my chipotle pumpkin seed pesto and pickled red onions. YUM YUM YUM.

Below, are two options. There’s also a video of me cooking the pancakes and making the rueben. Time stamp at 2:04.

Savory Whole Grain Pancakes with Apple Persimmon Compote
(Vegan / Gluten-free / Sugar-free)

Base batter – Soak in a blender overnight:
1 cup millet
1 cup buckwheat
2 cups water (add a 3rd cup if you like them more crepe like)

After soaking, Blend on high and add:
1 tsp salt
2 Tbs flax seed

If you’re a purest and don’t want a savory pancake don’t add the following ingredients:

2 green onions
Handful of cilantro, approx 8 stems and leaves
1/2 tsp cumin

Once thoroughly blended, add and pulse:
1/4 cup frozen corn
1/8 cup pine nuts

On medium-high flame, heat a high heat oil in a skillet. Pour batter and cook until the edges are brown, the top appears bubbly and dry. At this point, it should be easy to flip. (If you struggle with your spatula, they aren’t cooked enough).

Fruit Compote (use any fresh seasonal fruit)
Ingredients:
1 apple
1 fuyu persimmon
2 cups water
1/8 tsp salt
2 tsp kuzu root (or arrowroot, although not as nutritiously beneficial. And please eliminate corn starch from your pantry. ‘Nuff said.)

NOTE: If you use kudzu root starch vs. arrowroot – you’ll reap the benefits of one of the 50 fundamental herbs used in Chinese medicine – known to reduce hangovers, alcohol cravings, upset stomachs, migraines and allergies. Pretty good deal!

Preparation:
Dice the apple and fuyu persimmon. (Peel the apples first if they aren’t organic, since they are one of the highest pesticide crops of all produce)
Simmer in 2 cups water with 1/8 tsp sea salt until the fruit is tender.
Measure 2 tsp kuzu root powder and dissolve into cold water. (This is key – Kudzu added directly to hot liquid will coagulate). Add to simmering fruit and stir until thickened.

Serve the pancakes with a generous pour of compote and accessorize with julienned basil or mint.

Garnish with julienned fresh basil, thyme or mint

Shopping List
SAVORY VEGAN PANCAKES
[ ]Millet
[ ]Buckwheat
[ ]Sea Salt
[ ]Ground Flax Seed
[ ]Green Onions
[ ]Cilantro
[ ]Cumin
Compote
[ ]Apple
[ ]Fuyu Persimmon
[ ]Kuzu Root Powder – available in Asian section at Whole Foods or online at http://www.EdenFoods.com
[ ]Fresh Basil, thyme or mint

*****

When I was in 5th grade, my dad checked me out of school every Wednesday to go for Jewish Deli. We each always ordered the same: for me, a bagel, lox and cream cheese; for Dad, a Rueben Sandwich.

With the wild variety of mushrooms available in the winter time, I’ve created a vegan rendition, repurposing the savory pancakes and accessorizing with my favorite packaged foods that I suggest you keep on hand.

“Meatless” Mushroom Rueben Sandwich
(Vegan / Gluten-free / Sugar-free)
serves 2-4

Ingredients
2-3 cups sliced wild mushrooms, I love using king oysters and chantrelles
1 clove garlic, diced
olive oil
Savory Pancakes
Daiya Mozzarella cheese, shredded
Miso Mayo
Sauerkraut, I use a red cabbage and beet blend for the exquisite color contrast

Preparation
Saute sliced mushrooms in olive oil. Turning once browned. Add diced garlic, pinch of sea salt and a dash of vinegar to finish.
Meanwhile, on a hot griddle, prepare griddlecakes from leftover breakfast batter. Once flipped, sprinkle Daiya shredded vegan cheese to melt.
Remove pancakes onto a plate or cutting board. Add cooked mushrooms, miso mayo and top with sauerkraut.

Enjoy with a garnish of pickled veggies or sautéed kale. Delicious!

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