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Sunday, January 11, 2009

Wheat Free Griddle Cakes with Mango "Syrup"

Okay, so I'm beginning to realize that food photography is not blossoming into a great talent for me.  I'll blame the camera.

Today's recipe was borne of desperation - NO FLOUR!  Thank goddess for vita-mix!  I ground some corn meal and some oats into what to me resembled workable flour.  So. . .voila!

Wheat-Free Griddle Cakes

2C "Milk" - I used coconut
1/4C flax seeds
3/4C oat flour
1C corn flour
1 tsp baking soda
1 tsp vegan baking powder
1 tsp salt 
2 tbsp coconut oil
Approx 1/4C unsweetened coconut flake
Additional coconut oil for frying

Add everything except coconut flake and extra coconut oil to blender.  With my VitaMix, I blended on high for 2 minutes.  Heat griddle to medium.  Add 1tsp coconut oil and heat.  Drop 1/4C batter at a time onto griddle and sprinkle on some coconut to exposed "raw" side.  Cook until bubbles are forming close to center of cake.  Flip!!!  It doesn't need to cook for long on the other side, just until browned.  Repeat process, adding coconut oil as needed.

Mango "Syrup"

1C diced mango, I used frozen
1C orange juice
1/4 C agave syrup
1 tsp arrowroot flour OR cornstarch

Cook together mango and orange juice on medium while you are preparing griddle cakes, or bring it just to a boil.  Simmer for 5 minutes.  Using a slotted spoon, remove and reserve about 1/4 to 1/2 of the mango chunks.  Add the rest of the mixture to your blender along with agave syrup and starch of choice.  Blend until smooth and reunite it with the reserved mango chunks - they're lonely!  There you have it - tasty mango "syrup."

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