|Italian grain-free pancakes with ratatouille topping
Your dad may be one of those men who didn't escape food allergies and/or candida. For Dad's Day, you can still cook him up something special that will wow his taste buds.
My husband and father of two (RB- Ritalin Boy) doesn't have any food allergies but he still is the inspiration for my Father's Day recipe: Italian Grain-free Pancakes with Ratatouille Topping. RB loves pancakes and tomatoes. I think he could smother everything in ketchup, tomato sauce or salsa.
Italian Grain-free Pancakes with Ratatouille Topping got a thumbs up from RB when on tested them on him. He's looking forward to another batch on Father's Day.
I've included two versions of my recipe. One is for vegans and the other is for folks like RB who can eat eggs.
Start by preparing the topping.
Makes 2-3 servings
Here's what you need:
1 small eggplant, diced
2 zucchinis, diced
1/2 red bell pepper, diced
1/2 red onion, diced
3 Roma tomatoes, diced
salt and pepper
2 T. olive oil
1 T. dried basil
Here's what you do:
Prepare your veggies. Preheat oven to 425 degrees. Toss with olive oil, salt, pepper. Spread the veggies on a sprayed baking sheet and place in the oven. Roast veggies for about 20 minutes or until tender. Transfer to a bowl and toss with dried basil. Set aside while you prepare the pancakes.
Vegan Italian Grain-free Pancakes
Here's what you need for the pancakes:
(Makes two small servings or one large)
2 T. sunflower seeds
1 T. ground flax
1 T. chia seed
2 T. coconut flour
1 tsp. baking soda
1 tsp. Italian seasoning
dash of salt
½ cup pureed squash, such as butternut
1 T. unsweetened sunbutter
1/4 cup light coconut milk (or other non-dairy beverage)
2-4 T. diced, mixed zucchini, red pepper and red onions
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. Stir in the mixed, diced veggies.
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
1 tsp. baking soda
Dash of salt
1/8 tsp. Italian seasoning
2-4 T. diced zucchini, red pepper and red onion
Here’s what you do:
Mix all ingredients except diced veggies in your food processor. Add the diced veggies to the batter. Heat a greased skillet over medium heat for a minute or two. Pour batter into the skillet two tablespoons at a time 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.
Recipe submitted to: http://dietdessertndogs.com/2013/06/13/wellness-weekend-june-13-17-2013/
|Shop kitty, Bailey, helps RB with bike repair