Sunday, February 1, 2015
Savory Pancake for Wraps
Yesterdays pancake was such a hit I decided to go savory. I have smiles chicken sausages in the refrigerator and I decided a wrap is a great way to serve them, since we are still without eggs. I wanted to keep the health benefits of ancient grains, and make a dairy, egg, gluten free...yet protein rich wrap.
There is one special ingredient...a single drop of Young Living rosemary essential oil. It is amazing how on drop of powerfulfood grade healing oil can lightly infuse a large bowl of batter.
In the order listed place in a large batter bowl:
1 cup Silk unsweetened original almond milk
3/4 c. Bobs Red Mill gluten free baking mix (bean based)
1/2 c Teff flour
1/4 c quinoa freshly ground to flour
1/2 c Silk almond milk, whisk ingredients
1/8 c flax seed freshly ground
1/8 c black chia seed, freshly ground
1 tsp Rumford aluminum free baking powder
1/2 c organic applesauce
1/2 c Silk almond milk with 1 drop YL Rosemary essential oil stirred in
1/4 c water
Whisk all briskly. Ensure (ceramic) pan is pre-heated. Drizzle olive oil on pan. Using a soup ladle filled with batter, pour onto pan and use base of ladle to spread into a circle to make thin cake.
Recipe makes 6 pancakes 7-8 inches diameter.
Fill with spinach, sprouts, onions, peppers and avocado for a Vegi wrap. Or use to wrap a sausage, but don't forget your greens!