Hello duckies. I come to you with yet another pancake recipe. Wait don’t go! Have I spouted off at you yet about the marvels of teff flour? That it’s gluten-free, pretty much guaranteed gmo-free, incredibly delicious and easy to bake with?
This recipe, which I yoinked and modified from Nourishing Meals, makes about ten good-size, FLUFFY pancakes. And they’re filling – I ate two in one sitting and was pretty stuffed; good news in that they refrigerate very well. I ate these for about a week.
- 2 cups dark brown teff flour
- 1/2 cup corn starch / fine yellow corn flour
- 2 teaspoons baking soda
- 1/2 teaspoon (or liberal dash) salt
- 1 tablespoon cinnamon
- 2 cups coconut (or other) milk
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 3 tablespoons melted virgin coconut oil
- 3 tablespoons honey
SLOW COOKER ALL DAY EVERY DAY
Seriously though. This is about 6 servings, takes 45 minutes to prep and 6 hours to cook – but since it’s the slow-cooker, that’s 6 hours to fart around on Tumblr. I mean, do homework.
- 1 cup mini carrots, chopped
- 1/2 a yellow onion, diced
- 2 cups sliced mushrooms
- 1-2 cups of kale
- 1/2 a green pepper, diced
- 1 pound of ground beef
- 1/2 a tomato
- 1/3 a jar of pasta sauce
- 2 cloves garlic, crushed
- basil, oregano, pepper, salt – about a tsp of each
- 1 butternut squash
Haha, kidding, I didn’t learn anything – I’ve known how to make this for years. It’s an easy, healthy go-to meal that doesn’t take long to prepare and will leave you filled up and with lots of leftovers.
I would say this yields at least four servings, maybe more depending on how much of each ingredient you add. Prep time is about 5 minutes (depending on how good you are at peeling). Cook time is about 15 minutes.
A note, here: adjust quantities up or down to your liking. I’ll give you my ratios as I used them in this recipe, but really, you can do whatever and it will turn out fine, I promise.
- 6 small yellow flesh potatoes
- one large sweet potato
- one cup of baby carrots, chopped (or one big carrot, chopped)
- two cups of spinach, fresh or frozen
- one onion, chopped
- 2 tbsp butter
- pepper and salt to taste
This recipe is also paleo. This will make…. about 6-8 servings? For every recipe that turns out just right, there are a dozen failures that, like red-headed step-children*, bloggers sweep under the rug. I’m chronicling this one because it was such a spectacular failure, and took literally twelve hours to come to its disastrous completion. And I still ate it.