16
1. Put the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a
medium to large bowl. Whisk on low to blend; reserve.
2. Put the remaining ingredients into the blending cup. Whisk on low to combine
completely.
3. Preheat a nonstick griddle set over a medium heat (or use a Cuisinart
®
electric
griddle set to 350° to 375°F).
4. While pan is heating, gradually add the liquid mixture to the dry ingredients
while whisking on low. Whisk until just combined – batter should be slightly
lumpy, not smooth.
5. Once griddle is hot, add about a teaspoon of butter. Once melted, drop
batter evenly onto the griddle plate using a
1
⁄
3
-cup measure. Cook pancakes
until bubbles form, about 3 to 4 minutes; flip and cook until done, about 2 to 3
minutes longer.
6. Transfer to warm plates to serve. As you finish each batch of pancakes,
you can keep them warm on a wire rack placed on a baking sheet in a low
oven (200°F). Repeat until all the batter is used.
Nutritional information per pancake:
Calories 80 (31% from fat) • carb. 11g • pro. 3g • fat 3g • sat. fat 1g
• chol. 25mg • sod. 221mg • calc. 46mg • fiber 0g
DIPS/DRESSINgS/SAUCES
Hummus
This is your basic hummus. To change it up a bit, add a cooked
red pepper, or roasted beets or fresh herbs.
Makes about 2 cups
1
garlic clove
1
can (15.5 ounces) chickpeas, drained and rinsed
1
⁄
4
cup tahini
2
tablespoons fresh lemon juice
½ to ¾ teaspoon kosher salt, or to taste
1
⁄
8
teaspoon cumin
pinch freshly ground black pepper
½
teaspoon za'atar (optional)
½
cup water (plus more if needed)
1. Put all of the ingredients into the blending cup. Using the blending shaft,
run on low, gradually increasing to high until smooth. Add more water, if
a thinner hummus is desired. Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 71 (35% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 149mg • calc. 30mg • fiber 7g
