Grain, Dairy, Egg and Refined Sugar Free Pancakes

I was extremely tired when I got up today. However, despite my sleepiness and exhaustion,  I decided to have another go at making some grain, dairy, egg and refined sugar free pancakes from a batter that I had worked on yesterday. I thought that they might work better if I made them smaller (so they didn't break apart when being flipped), and having had time for the batter to sit in the fridge overnight.

I preheated the pan, got the container of batter out of the fridge and put the first spoonful into the pan. To my delight, the pikelet sized pancakes turned out perfectly!

After I had finished cooking up breakfast for myself and one of my housemates, Emily​, we topped our pancakes with homemade raspberry sauce and maple syrup, and tucked in. A few mouthfuls in, I commented that something just didn't taste right. They didn't taste as sweet as the batter had yesterday, in fact they tasted really rather savoury. 

Emily finished hers up as I continued to eat mine. I stopped for a few moments to make myself a cup of tea. When I came back in, she remarked "I think I know why they taste savoury...", "You know how you had the cheesy sauce..." I took another bite and, realising she was right, I suddenly couldn't eat it anymore. I ran to the bin and spat it out.

Yes, that's right. I had cooked up the leftover garlicky cashew cheese sauce from dinner last night, instead of the remaining pancake batter! I had put them in identical containers in the fridge and mistaken one for the other.

Oops!

Many important discoveries happened by mistake, and this is no exception. Ok, so it may not be penicillin, but a pancake batter that cooks well, tastes great and suits my dietary requirements is pretty darn good!

Knowing how well the cashew cheese sauce cooked up as pancakes, I figured it would only take a few small changes to develop a delicious grain, dairy, egg and refined sugar free pancake recipe.

Unfortuately, it wasn't that easy. 

I excitedly prepared a new batch of pancake batter, using the cashew cheese recipe as a guide. I put the first pancake into the pan aaaaand... no good. They didn't taste very good, fell apart easily and  took forever to cook through. 

Oh well, maybe next time.

The good news is, I was able to add extra almond meal and create an edible (and actually rather delicious) pizza base dough. So, the ingredients were not wasted! Yay!