So today we’re taking a break from the wedding series and talking PANCAKES. First off, breakfast food is my favorite. When people say they don’t eat breakfast, I think they are crazy. I honestly go to bed excited for my breakfast and coffee in the morning. Maybe thats a bit pathetic, but I don’t care-it makes me happy. lol.
Most mornings I have my egg white omelette and veggies for breakfast, but the other day I was really craving something sweet and didn’t have anything in the fridge that sounded good.
I’m not one to want to start the day with a huge carb load fest (not that carbs are bad, I just prefer to base my meals around protein and fat whenever possible). So I’ve been playing around with several different variations of protein, low-carb, vegan, paleo, etc. pancake recipes and then I came up with this concoction, which I promise is SO yummy and uses mostly ingredients you probably already have in your kitchen.
1 cup almond flour (can be found in the “health/gluten free” isle at almost any grocery store)
1 tsp baking soda
2-3 packets of Stevia (I used 3 but I like things sweet)
Crack of Sea Salt
2 Whole Eggs
1/3 cup Un-Sweetend Vanilla Almond Milk
2 tsp vanilla extract
Stevia Sweetened Chocolate Chips (optional)
Handful of Bluberries
Coconut Oil for Pan
Okay so normally recipes instruct you to mix the wet ingredients and dry ingredients separately then combine…. I don’t mess with any of that non-sense…
- Mix all the ingredients together in 1 big bowl with a fork
- Turn the stove to medium heat and coat the surface of the pan with coconut oil
- Put a couple of large spoon fulls of the batter in the center of the pan and spread out to the thickness that you like. However, keep in mind that the thinner you make them, the less time you need to wait before flipping them.
- Continue doing this until all the batter is gone, stack pancakes, and enjoy!
**These pictures are shown using ALL of the batter, however, I couldn’t eat them all in one sitting and they are NOT good re-heated. So if you’re making this for one person, I suggest either covering and refrigerating half of the batter, or cutting all the ingredients in 1/2. OR if you’re really hungry, eat it all 🙂
Optional: Top with more blueberries (I heated mine up in a bowl for a second so it make kind of a natural syrup). Or top with whatever you want. I don’t think they need much because they honestly are already sweet on their own. However, sometimes I like to mix some pb2 with almond milk and drizzle that on top… yum! 🙂
Hope y’all enjoy these as much as I do!