Long title, short recipe, amazing results.
First, an explanation: I have made a concerted effort in recent months to decrease my intake of processed foods and grains. I do still eat carbs, but only from whole foods as much as I can help it. I don’t endorse or advocate any specific diet or lifestyle for ALL people, but higher fat, moderate protein, low-ish carb works wonders for me. My tummy is happy, my skin is happy, and I am sleeping like an old man at the opera. It’s wonderful!
This pancake recipe is something I came up with on the fly, in an effort to reproduce my “old” favorite breakfast without the oats. Not so difficult, actually. If you’re familiar with the Paleo way of eating or the Primal Blueprint, you know there are lots of flour substitutes out there. One of the easiest to buy or make at home is almond flour. I SORT-OF used almond flour. [You’ll see.] Again, the mood to try this hit me when I didn’t have a way to get to the store, but I find necessity and creativity make for some pretty cool dishes.
Here’s what I used:
Raw Almonds – about 1/4 cup, maybe a little more. I just emptied out my Blue Diamond bag and crossed my fingers it would be enough.
Roasted, Salted Almonds – 7 or 8. Just to mix it up a little.
2 Raw Egg Whites
Cinnamon, as much as I want. [And I want a lot.]
Dash of Vanilla Extract
Unsweetened Coconut Flakes [Coconut is a staple in the PB, and it just so happens my mom left some here last time she visited.]
Here’s where I came off the rails, Paleo/Primal wise: I added about 3/4 Scoop of Body Fortress Vanilla Whey protein, and one packet of Splenda. Go ahead, judge me.
First, I put all the almonds into my food processor, pulsed on low a couple of times, then high, then low… I’m kidding. I just let it go until the almonds were chopped, but not powdered. I wanted the texture to be stout, since it is oatmeal that I’m replacing, which is hearty and quite satisfying. I measured out 1/4 cup of the almond meal, and added all the dry ingredients. [If you have leftover almond meal, just dump tupperware container. It’s great with everything – waffles, pancakes, even in grilled chicken wraps at lunch. But that’s an entire post by itself…]
I gave the dry stuff a stir, and put it back into the processor. Next, crack those eggs and put both whites in a small bowl or container. Add just a pinch of vanilla and stir. Add to the processor with the rest. By now, the kitchen should be smelling wonderful. Both of my kids started wandering in and out, curious about what was cooking.
Personally, like I said earlier, I enjoy texture. So I didn’t mix this much, but if you want a smoother mix just blend to suit you. Your skillet should be warming on the stove top, with butter or oil or nonstick spray [I don’t judge]. Grab a spoon and start cooking these babies! Here’s my first one:
At this moment I am kicking myself for making these at night, because along with the delicious smells and the sense of accomplishment comes the agony of knowing I must wait all night to devour them.
The finished product? Oh, I’m so glad you asked! Fluffy and golden brown and beautiful. And the taste? Even better than I’d hoped! The coconut and mealy texture of the almonds hits the taste buds “just so”. Definitely a keeper. I cannot WAIT to eat these tomorrow, with fresh berries on top and maybe just a hint of butter and syrup. Thanks for reading! If you try this recipe for yourself, please let me know what you think!