Pancakes, Chef Kef Style

7 Jun

In theory, things should have calmed down a bit in Keftown–nursing school is done, I’m unemployed, and summer is in full swing.

Instead, I’m feeling crazier than ever–searching for a job (anyone need a pediatric nurse?), training for a triathlon that’s a month away, babysitting about 10,876 hours a week, and traveling to what feels like EVERY wedding on the Eastern seaboard this summer. In short, I’ve been eating at Sweet Green a lot.

A few weeks ago I came up with these guys–gluten-free, sugar-free pancakes that are probably–ok, definitely– higher in calories than regular ones, but have a rich, distinctive flavor that makes up for blowing a calorie budget (1,800 is just a suggestion, anyway….right?). Anyway–I love the way the honey, soy, and coconut flavors come together, I hope you do too. 


1/2 c gluten-free flour
1/3 c coconut flour
2 eggs
1/4 c honey
3 TBS vegetable oil
6 TBS soy creamer (or more if you want more liquidy batter)
1 TBS baking powder

1. Mix everything together, saving creamer/milk for last.  Dough will be very thick–this is okay.  If you prefer more traditional pancake batter, add creamer 1 TBS at a time until you reach desired consistency.  Raw batter will not taste great, as the GF flour has garbanzo bean flour which tastes horrible raw.

2. Cook in greased skillet over med-high heat for about 3 minutes/side.  Pancakes will rise up beautifully and fluffy because of the baking powder.


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