Magical recipe to follow, but first, the context of my crazy: today is the last of several days off following my recent trip to Greece. They’re called “recovery days” for good reason: I’ve slept off my jetlag and most of my cold, shopped for groceries, organized my closet, and caught up with friends over tacos or coffee. (Perhaps I should say I’ve caught up with tacos, too? I always miss them when I travel. Unless I'm traveling to Mexico. Which, come to think of it, I also miss.)
I’ve also spent nice, leisurely mornings with Jesus and a cup of coffee, and typically followed it up with a brunch of experimental, grain-free, sugar-free pancakes.
Some of those pancakes have fared better than others.
The coconut almond flour pancakes with raspberries were fine, just super crumbly. (I riffed off some online recipe for those.) The sweet potato pancakes were simple - I pureed a baked sweet ‘tater with two eggs, a little baking soda, spices, some pecans, and a splash of maple syrup. They were a little cakey, a little too “side item at a BBQ joint,” but fine.
And then there were the black bean brownie pancakes, which looked like a pile of poop on my plate.
See, I’ve made black bean brownies several times, and I had a couple jars of black beans in the freezer from the last batch, slow-cooked with cinnamon and vanilla. Use up the beans, eat chocolate pancakes - what could possibly go wrong?
“Oh, no!” I told some giggling housemates - they’ve recently moved in and don’t know what to make of me yet. “Now I’ll never be an Instagram celebrity!”
They were mush in the pan.
I ate them anyway.
I used this recipe for peanut butter pancakes but, per usual, made several alterations. Now, bear in mind, these won’t be those picture-perfect fluffy flapjacks you see floating around today (it so happens to be National Pancake Day, but I celebrated with the Brits last month since I was on their side of the pond, so today's offering is just coincidence). You kind of need gluten for pancakes that look like that, and refined white stuff. My magical stack was a little bit more coarse, but not dense like some can be.
And I think they’re beautiful. Get out of here, Denny’s, with your limiting definition of pancake beauty! My coarse, chunky pancakes are just as beautiful as your light and fluffly ones. And they have, you know, actual nutrition in them, too.
1/4 cup sunflower seed butter
1 cup almond meal
2 tablespoons plain yogurt (whole milk! mmm, fat)
2 tablespoons whole milk (see above)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
small handful whole almonds (cuz I didn’t have sliced)
small handful frozen raspberries
sizable squirt of honey from an almost-empty bear
splash of vanilla
slight shake of nutmeg
generous shake of cinnamon
Combine all except the raspberries in a large measuring cup (also magical: the fact I remembered to mix it in something that pours, thus saving an extra dish to wash!) Puree with immersion blender. Stir in raspberries. Fry in real butter. Exclaim with delight when it actually flips and looks like a pancake. Take a picture. Then enjoy.
(Makes three good-sized pancakes.)