Tomorrow begins another year of October Unprocessed. This challenge, led by the wonderful Andrew Wilder over at Eating Rules, is one to test your taste buds, way of thinking, and priorities. We should all know by now that to be healthy, we must eat “real” foods. But what exactly does “real” mean? It means foods that are as much in their natural state as possible. Foods that have not undergone a great deal of processing. Or even better: no processing at all. For the next 31 days, I’m going to challenge myself to eat as unprocessed as I can. To make cooking healthy meals a top priority. To buy foods and ingredients that are “whole” and have had little done to them. To remove from my diet, and pantry, those items which have ingredients (aka chemicals) that I can’t even pronounce. If you’re interested in learning more, or would like to take the Unprocessed pledge, click on the badge in the sidebar of this page. You won’t regret it!
I participated last year for the first time and learned SO much! The daily posts, the twitter chats, the desire to do my own research on foods. I’ve maintained a fairly unprocessed diet for the rest of the year, but that’s slipped in some areas, so I’m excited to revisit a completely unprocessed eating mindset. As part of that pledge, I will do my absolute best to feature unprocessed recipes and eats this month. And without further ado…. pancakes!
Pancakes are pretty awesome. It’s cake that’s been transformed into an acceptable breakfast. Doused in sweet toppings. I see nothing wrong with this 🙂 But it’s nice to take a weekend comfort food to a healthier level…with cornmeal and oats! These pancakes can easily be gluten free, fat free, and contain no added sugars. The cornmeal and oat flour pack a fiber punch that will leave you feeling nice and full. And you can’t go wrong with apple sauce!
Whip these up the next time you have a few minutes in the morning. It’s worth the (little) effort, and your tastebuds & tummy will thank you. And while these are cooking, brew up your pot of coffee! Breakfast will be ready in no time.
Applesauce Cornmeal Pancakes, adapted from Girl Makes Food
Makes 6 4″ pancakes
- 1 C cornmeal
- 1 C oat flour – grind oats up in a food processor to achieve oat flour, and use GF to make it gluten free
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 C skim or nondairy milk
- 1/4 C sugarfree apple sauce (or use a raw homemade version like I did!)
- More apple sauce to garnish, if desired
Mix dry ingredients together. Stir in milk and apple sauce and mix until incorporated.
Heat a nonstick pan or griddle on medium high, and spray with PAM.
Scoop batter into the pan in a round shape and cook each side until golden brown. It’ll take 3 minutes on each side.
Serve with warm apple sauce, nut butter, maple syrup, or any other favorite topping! These are slightly sweet and perfect on a fall morning. They also keep well in the fridge for a couple days – simply reheat in the microwave for 60 seconds.