I am feeling fabulous about my decision to try the blood type diet which was really not a huge diversion from the diet I have naturally come to consume after the natural attrition of foods that irritate my gut. However following a ‘diet’ has given me access to other supports and the motivation to keep a certain strictness in my attitude and choices.
Nevertheless I have been craving a ‘treat’ and was getting bored of macadamia nuts and prunes. When I saw millet flour at my local the other day and my app told me millet was a ‘yes’ I grabbed that and began googling for a recipe that met with my needs. I was inspired by this recipe and then tweaked that to meet my needs and to improve the resutlts. It just so happens that the recipe also answers to Paleo and gluten free needs.
- 3/4 cup organic millet flour
- 1/2 cup organic oat, rice or almond milk
- 1 organic free range egg
- 1 small pinch of salt
- 1 teaspoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon organic cinammon powder*
- 1/4 teaspoon organic nutmeg powder
- 1 teaspoon organic cardamon powder
- Coconut oil (to cook in pan)
*OMI THIS ‘AVOID’ FOR O NON SECRETORS;
Anyone could add cacao nibs or something else exciting to the mix like blueberries?
- Mix the dry ingredients together, stirring well to incorporate all the spices.
- Add the egg, plus a little of your choice of milk that will combine the ingredients. Add the milk slowly a little at a time to get a smooth paste without lumps.
- Add the rest of the milk to make a pancake batter consistency. Mine was quite runny but this spread well on my pan. As with any pancakes you can tweak your result by playing with consistency but do remember that the egg/milk/flour ratio affects taste.
- Heat a pan to low-medium. I always go too hot and DH who is the crepe king advised me to turn down; spesh if you are getting too brown too quick. Add a teaspoon full of coconut oil, then use a ¼ cup measure to pour in the pancake mix
- Once the sides look dry and the bubbles in the centre start to pop, flip it over for another minute or so. Hey presto!
I was surprised at how ‘together’ and fluffy these were after a few attempts at coconut flour pancakes that were more ‘crumbly’ in texture and I have to say these have a better consistency and met my textural need for pancakes in a big way. I used butter and agave as the toppings which suit my blood type, you could play with this recipe to meet your needs by adding extras to the mix as well as topping with your choice of goodness.
Enjoy.. and do please let me know how this goes for you 🙂