Healthful Hot Cakes

It was a lazy Sunday and I had a hankering for hot cakes. With the maple trees flowing with sap, it's the perfect season for pancakes.

I made a double batch, gluten free of course. To sweeten the batter, I used one banana and three dates all mashed together. I also sprinkled a spoonful of my Energy Crunch (see previous entry) into the batter to add texture and heartiness. In place of butter or oil, this recipe uses apple sauce.

These hot cakes freeze beautifully. I often double the recipe and freeze the leftovers for breakfasts and snacks during the week. Just toss them into the microwave for 20 seconds with a damp cloth on top of the plate.  

Healthful Hot Cakes

1 1/2 cups cottage cheese or plain yogurt

2 eggs

2 Tbsp applesauce

1 ripe banana, mashed

3 dates, pitted and mashed

rind from half a lemon

1 teaspoon vanilla

1/2 cup buckwheat flour

1/2 cup rice flour

2 tsp baking powder

1/4 cup water

Combine all ingredients into a large bowl and blend with a hand blender. 

Let the batter sit for about 10 minutes.

Cook on a hot non-stick skillet. 

Enjoy with fruit preserves, honey or maple syrup.

This recipe yields about 12 pancakes.