Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Recipe for Dad
Are men or women more likely to suffer from food allergies? The jury is still out on this one but it appears that women are more likely to have food allergies. Data from the Norwegian national register of severe allergic reactions to food showed females had 60 percent of reactions compared to 40 percent in men.
A lot remains to be learned about the relationship between food allergies and gender. What can you do for Dad’s Day if your dad is one of the men with food allergies?
Here’s a recipe for some allergen-free pancakes that will be sure to please him. The first version is free of the major food allergens and vegan, while the second contains eggs.
Vegan, Grain-free Coconut Flour Pancakes
Here's what you need for the pancakes:
2 T. sunflower seeds
1 T. ground flax
1 T. chia seed
2 T. coconut flour
1 tsp. baking soda
1 tsp. ground cinnamon
dash of salt
½ cup pureed squash, such as butternut, or applesauce
1 T. unsweetened sunbutter
1/4 cup light coconut milk (or other non-dairy beverage)
Here's what you do for the pancakes:
Get your coffee grinder out. Put in the sunflower, chia and flax seeds. Grind these ingredients until they form a flour. In a food processor, puree the steamed butternut squash or opt for applesauce. Pulse in the sunbutter and coconut milk. Add in the "flour" from your coffee grinder, coconut flour, spices, salt and baking soda. Continue to mix.
Your batter will be thick. Resist the temptation to thin it out with more coconut milk. Heat up your skillet on low medium to medium setting. Spray with pan spray and add a bit of olive oil. Divide the batter into four medium pancakes. Flatten slightly with a spoon or spatula. Cook 5-6 minutes per side. Resist the temptation to flip too soon. Test by lifting each pancake to see if it holds together before turning.
Grain-free Coconut Flour Pancakes with Eggs
Here’s what you need for the pancakes:
¼ cup coconut flour
½ cup coconut milk or other non-dairy beverage
½ cup pureed butternut squash or applesauce
1 tsp. vanilla
1 tsp. baking soda
Dash of salt
1/8 tsp. cinnamon
Here’s what you do:
Mix all ingredients in your food processor. Heat a greased skillet over medium heat for a minute or two. Pour into the skillet two tablespoons of batter to make medium-sized pancakes, and cook until golden, a 3-5 minutes per side. Again, resist the temptation to flip too soon as coconut flour behaves differently than regular flour when cooked. Serve with fruit topping.
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2015 by Sheree Welshimer. All rights reserved.
This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.