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Healthy Cooking Blog: Outside-the-Box Brunch


Step-by-Step Instructions for Healthy Pancakes
written by Dr. Christine Dickson


Can Pancakes be Healthy? Imagine great tasting pancakes made from rice and bean flour (gluten-free) with no eggs, no milk, and no butter. My family absolutely loves these pancakes and you'll be surprised how great tasting they are. Top them with homemade Strawberry Jam, Organic Grade A Maple Syrup, and Extra Virgin Coconut Oil for an even healthier pancake.

If you're reluctant to make these pancakes with gluten-free flour, you can make them with regular Unbleached All Purpose Flour for a more traditional pancake. These pancakes really inspire you to think outside-the-box about your food choices.

Shopping List for Healthy Pancake Recipe
:

Most products in this recipe can be found at Trader Joe's in Pleasanton and Livermore. However, if you would like to try Bob's Redmill Gluten Free, Biscuit and Baking Mix you will need to purchase it at Nob Hill Grocery Store in Livermore or Raley's in Pleasanton. In addition, I highly recommend Rumford Aluminum-Free Baking Powder, which can be found at Nob Hill or Raley's.

1 cup Bob's Redmill Gluten Free, Biscuit and Baking Mix or Unbleached All Purpose Flour
2 Tablespoons Organic Evaporated Cane Sugar
2 Tablespoons Rumford Aluminum-Free Baking Powder (if using Gluten-Free Flour add an extra
1/2 teaspoon)
1/2 teaspoon Cinnamon
Pinch of Salt

2 Tablespoons Canola Oil
1 1/4 cup Water

Cooking and Preparation Time: Approx. 20 minutes  

STEP 1
:
To a large bowl add 1 cup Bob's Redmill Gluten Free, Biscuit and Baking Mix or Unbleached All Purpose Flour, 2 Tablespoons Organic Evaporated Cane Sugar, 2 Tablespoons Rumford Aluminum-Free Baking Powder (if using Gluten-Free Flour add an extra 1/2 teaspoon), 1/2 teaspoon Cinnamon, and a Pinch of Salt.

STEP 2: Whisk dry ingredients together until fully mixed.

STEP 3: Add 2 Tablespoons Canola Oil and 1 1/4 cup Water to the dry ingredients.

STEP 4: Whisk wet ingredients into dry ingredients. Mixture will fill with air as baking powder interacts with water but keep whisking until mixture becomes smooth. TIP: For gluten-free pancakes, batter should be a bit thick but for regular pancakes batter should be pour able.

STEP 4: Heat skillet to medium - high and add about 1 teaspoon of oil. Spread oil around skillet and heat for approx. 3 minutes until pan is hot. I used Extra Virgin Coconut Oil. NOTE: After pan becomes hot, lower heat to medium.

STEP 5: Fill a ladle with batter and either pour or scoop out batter with a spoon onto skillet. 

STEP 5: If using gluten-free flour, form pancake batter into a circle and spread out on the pan with the back of a spoon until evenly distributed. If using all purpose flour, batter will be pour able and should spread evenly over the pan with little effort.

STEP 6: Allow batter to cook for approx. 2 - 3 minutes before flipping over. Batter will steam a bit and some bubbles may form. Allow to cook 2 - 3 minutes on other side.

STEP 7: Below are several condiments to consider from Trader Joe's: Organic Grade A Maple Syrup, Earth Balance Margarine (for a more traditional buttery flavor) and Coconut Oil (for a mild coconut flavor).

Serve with Strawberry Jam, Maple Syrup, and Earth Balance Margarine or Coconut Oil.