Just in time for the weekend...I have an almond pancake recipe for your Saturday morning breakfast! We made these last weekend at the cape on a whim - Paul looked up a recipe and selected based on the ingredients we had at the cottage. It wound up being delicious and more importantly they looked good too. I can't tell you how many paleo baking recipes I make and it just doesn't look as appetizing as the regular baked items. I am someone that definitely eats with my eyes and I appreciate presentation of food just as much as the taste. Bonus: after eating these health packed little cakes - you don't feel lathargic and in need of a nap. I went on a run after eating these and felt great.
If you are more of a waffle person - check out these almond waffles.
The recipe is simple 1 1/2 cups of almond flour, 3 eggs, 1/2 cup of milk, and a sprinkle of cinnamon. Combine and your done. This makes 6 pancakes. I must warn you they are very...nutty. You can definetely tweak the recipe by using almond milk, adding coconut or regular flour for taste, etc. The thinner the batter the thinner the pancake and vice-versa. Have fun with it!
To balance the nuttines of the pancake, we make a wild berry compote. Use frozen organic wild berries (Trader Joe's Fancy Berry medley is my favorite) and local honey. Warm in the pan until a think sauce consistency.
The key to the perfect pancake: no butter in the well heated pan and wait to flip until you see the bubbles! (pictured above)
{that's a beautiful stack of health if I do so say so myself}
Enjoy! I enjoy mine with the berries AND maple syrup - organic obviously (I can feel my brothers rolling there eyes) ;)
