Gluten Free Dandelion Pancakes
Make sure to collect your dandelion flowers from an area that hasn't been sprayed with chemicals, isn't too close to the road, and isn't where dogs relieve themselves
Makes 12 small pancakes
Makes 12 small pancakes
Servings: 0
Ingredients
- *3/4 cup favorite gluten-free flour blend I used Ahern's All Purpose GF Flour Mix; if you don't eat gf, feel free to use organic all-purpose flour
- *1/4 cup organic cornmeal
- *1/2 cup raw/organic milk or milk substitute (you can use up to 1 cup if you want a looser batter)
- *1 egg preferably organic and free-range
- *about 30 dandelion flower heads
- *pinch of sea salt
- *organic coconut oil for frying
Instructions
- 1. In a small bowl, mix the flour(s) with the cornmeal, then add the milk and egg. Whisk to combine.
- 2. Mix in the dandelion flowers and the salt into the batter.
- 3. Heat 2-3 tablespoons of oil in a skillet. When it's nice and hot, drop rounded spoonfuls of the dandelion batter into the oil (I made my pancakes pretty small).
- 4. Cook the pancakes on one side until brown, then flip over and cook on the other side. When they’re brown on both sides remove them from the skillet and drain the excess oil on a paper towel.
- 5. Serve drizzled with maple syrup, honey, or all-natural jam. They are also good topped with some Greek yogurt. If you want them to be savory, try mixing herbs or spices into the batter and forgoing the sweet topping.