Watermelon is one of my family’s favorite fruits. My husband likes it so much we made him a watermelon cake for his birthday. When my children are sick I feed watermelon to them to keep them hydrated, plus it is an easy way to get lots of vitamins and minerals in them. The sugar helps to give them a little energy boost so they feel better. It has helped with fever, sore throats and stomach flu. It is a nutrient dense food and contains about 22 vitamins and minerals along with being 92% water. It is a great fruit for juicing as well. throw in some gluten free pancakes and you have yourself a great breakfast.
So here in this hot and humid Okinawan summer it really is a perfect food. Watermelon rind has the highest content of chlorophyll of any plant. Chlorophyll is powerful and aids in regeneration of our body’s operating systems such as fighting infection and promoting the health of the circulatory and digestive system. It also reduces the binding of carcinogens to DNA in the liver and other organs. When we get a watermelon I like to use the whole thing.
Since it was going to be another hot day I decided to make a light, refreshing breakfast. I juiced about half a watermelon rind and flesh and made gluten free vegan pancakes. If you do not have a juicer it can easily be made into a regular smoothy. It was a big hit and gave us great energy for the rest of the day. I have tried juicing just the rind of the watermelon, but my kids are not big fans. However, when I juice the whole thing everyone loves it.
These gluten free pancakes are so quick and even fluffy that you can’t tell they are vegan. This is actually my husband’s favorite recipe and he makes them every Saturday morning with our oldest daughter. We use GF oat flour ( we grind ourselves) and it works like a charm. I topped these gluten free pancakes with raw local honey since allergies are pretty bad here right now and raw local honey is amazing for that. The pancakes recipe is adapted from here. I hope you enjoy this refreshing breakfast as much as we did.
Cut rind in to small strips. Cut flesh into chunks. Juice everything and refrigerate while you make pancakes. I also take the pulp and freeze it in an ice cube tray and add it to your shakes later. The process is actually very simple.
Gluten Free Pancakes
- 2 1/2 cups GF oat flour
- 4 Tbls organic sugar
- 5 1/2 tsp baking powder
- 1 tsp Celtic sea salt
- 2 1/2 cups water
- 2 Tbls coconut oil (melted)
- Raw honey local honey/grade B maple syrup
- Fresh fruit
Whisk the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl and pour the wet ingredients into the dry ingredients. Stir just until blended; mixture will and should be lumpy.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top organic cinnamon and raw local honey. Serve and enjoy!