First thank you for all your comments on my last post. Yesterday I felt much better, though that stomach discomfort was still lingering around. But I’m sure it’ll be gone soon!

I’ve been having left overs from dinner as my breakfast lately and some what I started to miss pancakes. Gluten free, grain free and no added sugar!

Coconut Protein Pancakes
Ingredients:
4 large eggs
1 cup of almond meal (I used my almond waste from homemade almond milk) – gosh I have soo much of these in my freezer
1/4 cup coconut flour
A dash of salt
Handful of crushed blackberries (about 1/2 cup- I think)

Directions:
1. Beat eggs, add in the almond meal and coconut flour – the mixture will be thick not runny
2. Add in the salt and crushed blackberries
3. Melt 1-2 tsp ghee on medium low heat on the skillet
4. Drop about 1/4 cup of the batter to the pan – each side took about 3 minutes or until the edges firmed up

Unlike my previous almond pancakes, these ones taste darn close to the traditional gluten pancakes. It’s pretty fluffy- all thanks to the coconut flour.

I made a total 6 medium size pancakes – ate half of them and gave the rest to K.

Breakfast of the day:
3 pancakes and a bowl of Costco Organic Spring Mix with a dollop of Wholly Guacamole. YUM!

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