Stop Blogging and Cook

DAILY POST MAY 16th:  PANCAKES TO REMEMBER

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Rye flour (gluten-free) OR  spelt (wheat-free) OR whole wheat
Sugar
Baking powder
Baking soda
Kosher or sea salt
Plain, full fat yogurt
Chocolate of 100% cocoa or bittersweet baking chocolate
Olive oil
Honey

GREEN MARKET
Egg

T I M I N G

SERVES 1, MAKES 4-5 pancakes
PREPARATION TIME: 10 min
COOKING TIME: approx 5 min each side

1. Mix batter.
2. Pan-fry.

C O O K  /  P R E P A R E

INGREDIENTS
3/4 c rye flour, unsifted
1 TBSP sugar
1 tsp baking powder
1/4 tsp baking soda
pinch kosher or sea salt
3/4 c plain full-fat yogurt
1 egg
1/4 c  100% cocoa chocolate, grated
olive oil, for oiling pan
Drizzle of honey, for serving

COOKING/PREPARATION

1. Heat olive oil in skillet or on griddle.
2. Combine dry ingredients, except chocolate.
3. Add wet ingredients & whisk until blended.
4. Add chocolate.  Batter will be thick.
5. Spoon batter onto hot skillet or griddle & pan fry for about five minutes.
6. Flip, brown on other side for about five minutes.

S E R V E

Serve immediately, drizzled with honey. Unbelievable!

W O R K P L A C E   B R E A K F A S T

They do heat up fairly well in a toaster or microwave, but don’t let go for too long.  Little crisp on the outside; inside stays soft but dryer than first go around. Don’t forgo the honey, it’s an important part of the taste!