Gingersnap Pancakes

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These pancakes are a cheerful way to brighten your day.  Made with wholesome gluten free and dairy free ingredients, this recent formulation is a combination of a craving and recipe by Actress Dee Maaske, prepared for the “Hersey House” Shakespearean Festival, 451 N. Main St., Ashland Oregon, 97520, from The Bed and Breakfast Cookbook by Pamela Lanier.  “Had I but a penny in the world, thou shouldst have it for gingerbread.” William Shakespeare (1564-1616)

A potent medicinal herb for over two thousand years, ginger has more evidenced-based uses and treatments that are being discovered.  Ginger tends to have an additive affect with commonly prescribed pharmaceuticals coincidentally, for the same conditions ginger is effective.

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Traditional, healthy molasses ginger cakes

The minerals in organic, unsulphured organic blackstrap molasses potentiate natural nutrient absorption.   This whole food source is abundant with iron, making it the best form for treating anemia.  This type of molasses ranks surprisingly low on the glycemic index with a versatile delivery.

As an added treat and healthy benefit, I ground my own steel-cut oats with the high powered Vita-Mix®.  The critical B vitamins in the groat are retained in this minimal process.  The product is somewhat crumbly from the absence of gluten with a notable texture, and yet, light.

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Tools of the pancake trade

Sift together:

  • 1.5 C. Oat bran Flour
  • 1C. Brown Rice Flour
  • 5tsp. Baking Soda
  • 1tsp. Baking powder
  • 1.5 tsp. Sea Salt
  • 1 tsp. Cinnamon
  • ½ tsp. Penzey’s Cake Spice
  • ½ tsp. Ground Ginger
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Blended ginger-molasses pancake batter

Combine wet ingredients:

  • 2 Lightly beaten Eggs
  • 1.5 C. Almond Milk (Vanilla)
  • ¼ C. Unsulphured Black Strap Molasses

Stir adding wet to dry ingredients. Blend until moistened. 

 

Cook on a hot griddle.

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Griddle-hot, ready-to-flip “Gingersnap Pancakes”!

 

 

 

 

 

 

 

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Gluten-free, anti-inflammatory ‘Gingersnap Pancakes topped with sliced bananas

 

 

 

 

*Add raisins, chopped nuts, sliced bananas preserves or chips.

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Carob chip dotted maple syrup glazed ‘Gingersnap Pancakes’

 

 

 

 

 

 

 

I dotted mine with dairy free carob chips, which aren’t so bad when coated with maple syrup.  For a real “wake-up call”, try topping with Rosemary Gladstar’s “Zoom Balls”.  I’m sure they can be made into any desired shape so as not to roll off onto the floor!

The result exemplifies my mission to create likable, therapeutic foods.  Eating high quality, whole foods is a proactive way to participate in our own care to maintain optimal health.

There is a lot of conflicting, mixed information regarding gluten-free foods.  In the case of a true allergic reaction or positive Celiac disease diagnosis through testing, be aware cross-contamination can occur during the processing of oats, rice bran and other originally gluten-free grains.  Take necessary precautions and know of your ingredients’ origins.

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Homestead-raised eggs benefit health

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‘Avalon Acres’ homestead fresh eggs

When debating the ill-effects eggs have on our health, the comparison between factory farmed eggs and free range homestead eggs are like comparing apples to oranges. Eggs have gone from “incredible” to the focus of cardiovascular complications and high cholesterol.  SuburbanChicken.org blog lays out the facts finding the egg in its most organic state is a nutrient comprehensive, complete whole food noting: 

1)      There are no nutritional differences or differences in flavor between brown eggs and white eggs.

2)      Pasture-raised eggs produce more of the positive HDL or good cholesterol and less “bad” triglycerides. (Nutrition, 1993)

3)      A comprehensive source of antioxidant vitamins “A”, “D” and “E”, “Pasture-raised eggs have 10% less fat, 34% less cholesterol, 40% more vitamin A, and 400% more omega-3 fatty acids.” (per USDA Sustainable Agriculture and Research Education Program) An egg from a pastured hen has 30% more vitamin E (Animal Feed Science and Technology, 1998)”

4)      Contain vitamin “A” carotenoids characterized by the deep yellow yolk.

 5)      Vitamin “A” related lutein and bioflavonoid zeaxanthin, protect against macular degeneration.

 6)      Eggs are among the few foods containing vitamin “D”.

7)      Contain the mineral selenium, a potent antioxidant necessary for both immunity and fertility.

8)      Choline and homocysteine syntheses reduce hypertension, also instrumental for improved brain activity and memory.

 9)       B9 and B2 vitamins, folate and riboflavin, are present converting energy efficiently from this protein dense source.

Leslie of ‘Avalon Acres Farm’ suggests taking “one of your store bought eggs and one of my eggs, break them both into the same bowl to compare the yolks to further illustrate the benefits of free-range chickens”.  The most notable difference is the outstanding, bright yellow pigmentation of the yolks, indicative of carotenoids rich in vitamin “A”. 

Pasture-raised eggs as opposed to nutritionally modified agribusiness eggs are not pre-washed.  Eggs are laid with a “bloom”, a natural protective surface in the shell composition increasing storage and longevity.  The bloom is removed when eggs are washed so it’s best to not wash them until just before use. Egg shells are prone to absorbing strong smells which can affect taste, therefore; refrigerate separately in a closed container.