They say that to create a positive and happy life you should express gratitude every day. Of course we have no clue who the hell “they” are, but it sounds like solid advice. So today I want to start this post by saying thank you to all the amazing people who have already shared their love and support for this little venture of mine. It means the world to me (and your cheques are in the mail).
Ok now that we’ve done the mushy, feel-good thing we can move on to what really brings you here: food (and my hopefully entertaining commentary). In my opinion one of the most important components of a good food blog is the porn. No, not that kind of porn (get your mind out of the gutter). FOOD porn. And in order to create good food porn you need a good camera. Thus far I have been using pictures taken on my trusty iPhone, but I am on the search for the right camera to really bring these recipes to life for you; a magic camera with the power to turn me into the Annie Leibovitz of food photography. Although I wouldn’t be surprised if instead all I end up with is some magic beans. But rest assured better recipe shots are on the horizon!
Speaking of recipes, let’s talk about today’s. I’ve already posted two of my favourite dessert recipes, so I figured it was time to post something savoury for those of you who don’t have the massive sweet tooth I do. I created this recipe when I was stuck on a very restrictive anti-Candida diet (or as Trevor charmingly called it when talking to other people: my “yeast infection diet”), which was prescribed by my naturopath to help with some digestive issues I was having. I’ve always been a huge fan of pancakes (who isn’t?) and the concept of breakfast for dinner (again, who isn’t?). Since I couldn’t have maple syrup (no sugar allowed) I decided to make a savoury pancake with a homemade sauce fit for the diet (no vinegar allowed – which let me tell you is in every damn condiment you can think of, even my beloved hot sauce). And with that the Avocado Pancake with Lemon Tzatziki was born!
This fast and easy recipe is wheat and gluten-free, sugar-free, and even paleo (if you use coconut flour and find another sauce) and features one of the best superfoods out there. Avocados are creamy, delicious, and contain a myriad of healthy fats and nutrients, including oleic acid, lutein, folate, vitamin E, monounsaturated fats and glutathione, all of which can help protect your body from heart disease, cancer, and even degenerative eye and brain diseases. And while all of that is well and good, they also help fight the signs of aging! And let’s be real here, a huge reason why many people stick to a wholesome diet is sheer vanity. Add in the protein from the chickpea flour and the Greek yogurt-based Tzatizki and you’ve got yourself a recipe for a stronger, younger looking you. Woo hoo!
And in my opinion, no song goes with making pancakes better than a song whose title rhymes with pancake. Yes, I’m talking about that infectious little ditty about everyone’s favourite frozen beverage by the one and only Kelis. Wait…what? That’s not the “milkshake” she’s talking about? Oh…. Well it’s still a ridiculously fun song to dance around your kitchen to, so get your pancake and your “milk-shake” on with this guiltiest of guilty pleasures! And feel free to swap “milkshake” for “pancake” as you sing along.
The Natural Blonde
p.s. “they” also say that dancing while cooking results in better tasting food, and I couldn’t agree more.
Avocado Pancakes with Lemon Tzatziki
For the pancakes (makes approx. 6):
• 1 cup chickpea flour (or ¼ cup coconut flour for paleo version)
• ½ tsp. baking soda
• ¼ tsp. sea salt
• small pinch of black pepper
• 2 eggs
• ½ cup unsweetened almond milk
• ½ avocado, mashed
• 3 green onions, thinly sliced
• 1 Tbsp. chopped parsley (for garnish)
For the Lemon Tzatziki:
• ½ cup plain Greek yogurt
• 3 Tbsp. finely chopped fresh chives (or 2 Tbsp. green onion if you have leftovers from the pancakes)
• ½ cup cucumber, seeded and finely chopped
• 1 clove garlic, smashed and minced
• ½ tsp. lemon zest
• Juice of ½ a lemon
• small pinch of sea salt
In a small bowl, sift the flour, baking soda, salt and pepper and set aside.
Next, in a medium bowl, whisk the eggs, milk, sliced green onions and mashed avocado until thoroughly combined. Then add dry ingredients and stir until combined (it will look like your typical pancake batter consistency).
Heat a skillet over medium heat and add your oil of choice (I typically use olive oil or coconut oil). For each pancake, spoon about 1/4 cup batter into pan and cook until bubbles begin to appear on the top and bottom is golden brown (usually around 2 to 3 minutes). Flip pancake and cook for another 2-3 minutes. Continue with remaining batter, adding more oil as needed. I usually use a large pan, cooking 2-3 pancakes at a time.
For the Tzatziki, simply combine all ingredients in a bowl and stir. Easy.
When ready, simply plate your pancakes and top with a generous dollop of sauce, sprinkle with parsley, and eat!
Tip: I like to serve mine on a bed of organic greens tossed lightly in some olive oil and lemon juice.