1 cup (250 mL) raspberries
1/4 cup (60 mL) maple syrup
1 cup (250 mL) spelt flour
1 tsp (5 mL) baking powder
1 ripe banana, mashed
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) milk or unsweetened hemp, soy or rice milk
1/3 cup (80 mL) chopped walnuts
1 large egg, beaten
In blender, combine raspberries and maple syrup. Blend until smooth, set aside. In bowl, mix together spelt flour and baking powder. Add banana, cinnamon, milk, walnuts, and then egg. Mix until smooth with no clumps. If needed, slowly stir in more milk until you get desired consistency.
Heat nonstick skillet over medium heat. Drop batter onto skillet with 1/3 cup (80 mL) measuring cup and cook for about 2 to 3 minutes per side or until nicely browned on both sides. Top with raspberry syrup. Save extra syrup and stir into yogourt.
Makes 6 pancakes.
Each serving (2 pancakes) contains:
398 calories; 13 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 67 g carbohydrates; 9 g fibre; 48 mg sodium
source: "Flour Power", alive #328, February 2010
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“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.