{"id":3007,"date":"2024-10-04T17:26:56","date_gmt":"2024-10-04T17:26:56","guid":{"rendered":"https:\/\/thecarmencooks.com\/staging\/3924\/?p=3007"},"modified":"2024-10-04T22:57:10","modified_gmt":"2024-10-04T22:57:10","slug":"blender-pancakes","status":"publish","type":"post","link":"https:\/\/thecarmencooks.com\/staging\/3924\/blender-pancakes\/","title":{"rendered":"Blender Pancakes"},"content":{"rendered":"\n

This is the pancake recipe I make the most often because it is easy. And it is full of nutrients and well liked by my children. These three requirements being met makes me repeat a dish. In fact, I think it is the most often repeated dish in my family, besides a pot of beans, or sweet potato fries. I like how the dough for this mix lasts well in the fridge without overdeveloping. I blend up a mix weekly and put what is not cooked in that moment in a jar in the fridge. My cast iron skillet stays on the stove, and with a dish like this, it doesn’t even need to be washed (a cast iron skillet stays non-stick better the less it is washed and when it is not washed when the only thing left in the skillet is a little oil). I can also remember this recipe as everything is in 2’s…unlike some of my other more complicated recipes, that might be tastier when it comes to pancakes, but far more complex, larger recipes that require steps such as making a buttermilk mix or curdled nut milk mix. So without further ado…here is my staple kitchen recipe.<\/p>\n\n\n

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Blender Pancakes<\/h2>\n
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The easiest and most nutritious pancake recipe you will find.<\/span><\/div>\n
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Servings <\/span>5<\/span> people<\/span><\/span><\/div>
Calories <\/span>366<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • Add the ingredients to the blender in the order listed.<\/span><\/li>
  • It is best to use a mixture of bean and grain flours<\/span> or use 1\/2 c garbanzo flour, 1\/2 c tapioca flour, then the rest (1 c) teff flour is also an option<\/span><\/li>
  • You can use either 1 or 2 t baking powder<\/span> 2 will be fluffier and will last a 3 days in the fridge, 1 t will be flatter and last a week or more<\/span><\/li>
  • 1<\/span> handful cashews<\/span> 1\/4 c<\/span><\/li>
  • Water filled to the 2 cup line of the blender<\/span><\/li>
  • 2<\/span> eggs<\/span><\/li>
  • 2<\/span> c<\/span> gluten free flour<\/span> 1 c gluten-free flour mix, 1 c teff flour<\/span><\/li>
  • 2<\/span> t<\/span> baking powder<\/span> aluminum free<\/span><\/li>
  • 2<\/span> T<\/span> unrefined sugar<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Add the ingredients to the blender in the order listed.<\/div><\/li>
    • Blend well.<\/span><\/div><\/li>
    • Fry in hot shimmery coconut oil, about 1\/8 c per large pancake. <\/span><\/div><\/li>
    • Fry about 2 minutes per side.<\/span><\/div><\/li>
    • It is best to use a mixture of bean and grain flours or use 1\/2 c garbanzo flour, 1\/2 c tapioca flour, then the rest (1 c) teff flour is also an option<\/div><\/li>
    • You can use either 1 or 2 t baking powder 2 will be fluffier and will last a 3 days in the fridge, 1 t will be flatter and last a week or more. You can also use baking soda if that is all you have.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Video
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