Cattail Pollen Cakes

Cattail Pollen Cakes are a traditional Native American dish that showcases the unique flavor of cattail pollen, creating a light and nutritious side dish. These cakes are gluten-free and perfect for pairing with meats or vegetables.

Ingredients

• Cattail pollen - 1 cup
• Almond flour - 1/4 cup
• Eggs - 2 large
• Water - 1/2 cup
• Honey - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Coconut oil - 2 tablespoons (for cooking)

Steps

1. In a mixing bowl, combine 1 cup of cattail pollen, 1/4 cup of almond flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
2. In another bowl, whisk together 2 large eggs, 1/2 cup of water, and 1 tablespoon of honey until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring no lumps remain.
4. Heat 1 tablespoon of coconut oil in a skillet over medium heat.
5. Spoon the batter into the skillet, forming small cakes (about 2-3 inches in diameter).
6. Cook each cake for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
7. Repeat with the remaining batter, adding more coconut oil as needed.
8. Serve warm as a side dish.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in protein and fiber, supporting muscle health and digestion.
• Contains essential vitamins and minerals, boosting overall health.

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