When Singh Farms asked me if I would like to cook
a mesquite pancake breakfast at their farm...
well of course I said "yes"!
The great thing about mesquite flour is it's rich in soluble fiber, protein, calcium,
magnesium, and naturally gluten free plus an abundant local resource in the desert,
BUT the downside of mesquite flour is it's very dry and crumbly and really needs
another flour to bind with it or your pancakes will fall apart. This is why I use
organic whole wheat pastry flour to mix with the mesquite. If you want to be gluten free,
I would try a combination of rice and potato flour mixed with the mesquite flour.
2 cups mesquite flour
2 cups organic whole wheat flour ( if local...we used Hayden Flour Mill 00 type flour)
2 tbsp. organic coconut oil
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
2 cups of organic whole milk
grass fed butter (we use Kerry Gold)
Combine all the dry ingredients in a bowl and combine all the liquid ingredients in another larger bowl. Slowly blend in the dry ingredients into the wet ingredients bowl, one cup at a time. Once
the ingredients are all mixed, slowly add water till you reach the desired consistency. The dough will be thicker than typical pancake dough though. Melt a tablespoon of grass fed butter on the griddle and allow it to grease the pan. Pour pancakes the desired size and cook over medium heat...mesquite burns easily so you will have to keep an eye on them. Serve and enjoy!
We served them with Singh Farms honey and our Lemon verbena jelly,
which is available locally at Singh Farms at their Friday and Saturday Market or
The Bodega during the week. A yummy watermelon salad completed the breakfast menu.