Friday, February 11, 2011

Inspired by yet another mama!

Go, FPIES mamas, go!!! You guys have been so crafty and creative in the kitchen lately-- my hat is off to you! After reading of the success that a certain birthday boy had with his birthday pancakes, I decided to give pancakes a go once more (ours were a huge bust before)! Here is what I came up with, after looking around at several eggless recipes:

Happy Heart Pancakes
3/4 cup sorghum or millet flour
1/4 cup quinoa flakes
1 tbsp brown sugar or coconut sugar
1 tsp vanilla extract
2 tsp baking powder or 1 tsp cream of tartar mixed with 1/2 tsp baking soda
1 cup of coconut or hemp milk
2 Tbsp coconut oil or safe "butter"
1 Tbsp canola
1 Tbsp water

Mix all dry ingredients together with a fork. Then, blend in other ingredients (except for coconut oil!!!!) until all are blended well (a fork works nicely for this). Don't blend too much though-- lumpy is good in the recipe! While you are blending ingredients, heat a skillet on med low heat. Melt the coconut oil in skillet as it is heating. Once melted, mix into the batter mixture. **** Pour batter into preheated skillet and cook pancakes until light and fluffy and slightly brown. Set aside on a plate to cool. Once cool, using metal cookie cutters, cut pancakes into hearts. For added fun, you can mix in a few drops of red food coloring to the mixture. If it isn't completely mixed in, you can create a swirl pattern, creating very nifty little pancakes. If desired, you could also cook pancake batter in shaped pans or in metal egg shapers if you don't want the waste of edges from the cookie cutters. You can top with the caramel sauce from the coconut macaroons, some coconut nectar (like syrup), maple syrup, or fruit preserves. Enjoy!

**** This recipe isn't the best to sub out the coconut oil or butter ingredient. You need the coagulating properties that you are going to find in a safe "butter" or coconut oil for the pancakes to set up nicely. If you can't do a "safe" butter or coconut oil, omit the ingredient entirely (rather than substituting) and decrease the milk amount slightly.


  1. We tried subbing flours with this (corn and potato flours instead of sorghum) and it was a flop. It required way more liquid and didn't cook properly. It sort of fried and the middle stayed gooey. Can't wait to try with proper flours!

  2. Maybe try with just corn flour? The batter will be very thick-- I had to squish it with a fork into a pancake shape! But it does turn out that way-- no extra starch needed! Let me know if you trial the sorghum or millet!!

  3. Yay for pancakes!! I wanna try those new cupcakes and frosting. We are going trial coconut very soon... :)

  4. You guys were our inspiration!!! You gave me the courage to try a new pancake recipe (the one we tried this past fall was a big old flop!!!)! Thank you!

  5. I also tried these in the waffle maker and they worked very well! (B got her own for Christmas!)

  6. These were fabulous! I loved the way they cooked up so nicely. Thanks again for another great recipe!

  7. So glad that you found them useful! These are breakfast everyday around here! :)