So, I don't know about you, but I LOVE Pinterest. My love for Pinterest has quickly surpassed my love for Facebook. I love perusing through the creative pictures, recipes, arts and crafts out there on the web. What a great way to organize everything I love.
I've been using this tool as a way to organize recipes for my family, myself (I'm a no carb/sugar person), and especially for Doodle. Well, the other day I found a fabulous pancake recipe for Doodle here. It looked delicious - and who wouldn't love the thought of cookie dough pancakes? Well, I didn't have cashews on hand, nor did I have amaranth flour, arrowroot, or brown rice flour on hand. (I live in the middle of nowhere, after all.) So, I adjusted the recipe to use the allergy friendly ingredients I did have on hand. Here goes:
1/4 Cup Sweet Rice Flour
1/4 Cup Pea Protein Powder
1/2 Cup Sorghum Flour1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup AppleSauce
2 Tbsp Agave Nectar
1/4 Cup Vegetable Oil
Ghiradelli Semi Sweet Chocolate Chips
1. Preheat griddle and pre-season with oil. Mix together with a spatula the dry ingredients.
2. Add applesauce, agave nectar, and vegetable oil.
3. Stir in chocolate chips.
4. Place a small scoop of batter on griddle - the dough should be thicker than regular pancake batter. Flip when golden brown and repeat.
I didn't make the marshmallow cream - these pancakes were sweet enough on their own. So, we added some pure maple syrup and Doodle enjoyed! I made the entire batch of pancakes and froze the leftovers for breakfast during the week.
