Special Diets | 24 January 2017Hootenanny Pancakes: The Perfect Busy Morning Breakfast Share article facebook twitter google pinterest Mornings can be super stressful, but your breakfast doesn’t have to be! This recipe for Hootenanny Pancakes is super simple, healthy, and grain-free. Pop it in the oven while before everyone gets up and you’ll have a delicious breakfast that you can even grab as you’re running out the door. These Hootenanny Pancakes—made in a pan and baked in the oven—are super simple to get on the table on busy mornings. When made with tangy yogurt, these pancakes remind us of the much-loved sourdough flavor. Leftover pancake squares are a perfect substitute for bread and will make Nut Butter and Chia Jam Sandwiches. ¼ cup (55 g) butter or expeller-pressed coconut oil, plus additional butter for serving 1 cup (112 g) almond flour 1 cup (230 g) 24-Hour Homemade Yogurt (below) or (245 g) applesauce 6 eggs ¼ teaspoon sea salt (only if using unsalted butter or coconut oil) 3 cups (435 g) fresh berries Honey, for serving Preheat the oven to 425°F (220°C, or gas mark 7). Put the butter in 9 x 13-inch (23 x 33 cm) baking dish and place it in the preheated oven to melt, greasing the pan in the process. In a large bowl, beat together the almond flour, yogurt, eggs, and sea salt (if using). When the butter melts, pour the batter into the dish over the butter. Return the dish to the oven and bake for 25 minutes. Cut into 12 squares (reserve at least 4 for lunch). Serve with ¼ cup (36 g) fresh berries and top with butter or honey. Yield: 12 servings 24-Hour Homemade Yogurt Commercial yogurt can bother some people’s digestion, as it has not been incubated long enough to use up all the lactose (the milk sugar). The 24-hour incubation at 100°F (38°C) gives the culture sufficient time to use up the vast majority of the lactose, making yogurt acceptable to those who are sensitive to it but not the casein or whey (the milk protein), both of which are still present. Here we include cream when we make our yogurt, which will produce a firmer yogurt with a mild flavor—and the fats help keep us full longer! 1 gallon (3.8 L) whole milk 1 quart (946 ml) half-and-half or heavy whipping cream ¼ cup (60 g) plain purchased yogurt, to use as a starter In a stockpot set over medium heat, gently heat the milk and half-and-half, stirring about every 10 minutes, until the liquid is close to a boil. Cover the pot to prevent unwanted bacteria from getting in and remove it completely from the heat (to a cool burner if cooking on an electric stove). Cool until the yogurt is comfortable to the touch, 90°F to 110°F (32°C to 43°C). Be sure the yogurt is not too hot at this stage, or you will kill the good bacteria that will turn your milk into yogurt. Pour the slightly warm mixture into clean quart-size (946 ml) mason jars. Mix 1 tablespoon (15 g) of the purchased yogurt into each jar. Cover and shake to distribute the culture. Keep warm in a yogurt maker, dehydrator, or cooler at 100°F (38°C) for a full 24 hours. The yogurt is done after 24 hours and should be kept refrigerated. Yield: 5 quarts (4.7 L) Buy from an Online Retailer US: Kick start your grain-free journey and achieve your health goals while eating delicious, satisfying meals with 30 Days Grain-Free! If you’re keen on giving a grain-free diet a try – be it for your health, or due to a doctor’s suggestion, or for your child – 30 Days Grain-Free is a resource you can’t be without. Covering meals for breakfast, lunch, and dinner for 30 days straight (and then some), you’ll learn how to approach this revolutionary diet simply, healthfully, and deliciously. No wondering what you’ll have for dinner, or how you’ll survive weekend brunch. Instead you’ll take it one meal, day, and a week at a time, without any guesswork – or huge time commitment – involved. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.