Stuffed Pancakes

This pancake is a monster and easily feeds at least two people. I love the flexibility of this pancake recipe since you can stuff it with whatever you want, much like an omelet. I actually used regular cream cheese here, but this could easily be omitted or substituted with tofu, rice, or coconut based cream cheese.

Strawberry, Banana, and Almond Stuffed Pancakes

Pancakes:
4 eggs
1 T rice bran
2 T organic brown rice flour
2 T fresh ground flaxseed
1 t sea salt
1 c. water
Stuffing (be creative):
- 1/4 c. cream cheese or rice or tofu nondairy cream cheese
- 1-2 T favorite jam, natural no added sugar or corn syrup
- 3 fresh/frozen strawberries
- 5 fresh/frozen raspberries
- 1/2 banana, sliced
- 1 sprinkle slivered almonds
- 1 sprinkle walnuts
Seasonings:
- cinnamon
- nutmeg
- ground ginger
Garnish:
- 1 T shredded coconut

Mix pancake ingredients together and beat by hand or with a hand mixer until smooth. Pour batter into a preheated pan with organic virgin coconut oil. Cover and cook pancake on low heat 3- 5 minutes; once the pancake is cooked, fill half with filling options of your choice (I use whatever we had lying around as far as seasonal fruit). Flip the uncovered half of the pancake over the filling, omelet style.

Turn off the heat, cover the pancake, and let sit for a few minutes to allow the flavors to meld together. Serve topped with any variety of jam, nut butter, sprinkled nuts or seeds, coconut flakes, or Smart Balance Vegan butter.

Serves: 4

This recipe is gluten free.