Breakfast for dinner used to be one of my favorite meals as a kid. Especially since it involved pancakes, which are basically great anytime of the day. They're a snap to make so can be whipped up in a flash. The leftovers can always be wrapped and put in the toaster the next day with almond butter or jam. These pancakes are no different, except they're gluten, dairy and sugar free. They can also just as easily be used for savory dishes (topped with sauteed vegetables) as sweet.
It's always time for pancakes!
Makes about a dozen pancakes
1 cup almond meal/flour
1 cup almond or coconut milk
2 teaspoons baking powder
pinch of sea salt
1 tablespoon flax meal (or if you're not cleansing, 1 egg)
1 teaspoon cinnamon
Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until it's melted.
Mix all ingredients together in a medium bowl until you have a runny pancake batter. You may need to adjust, adding more of the non-dairy milk to make it the right consistency. You don't want it to be too stiff.
Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface.
When bubbles are covering the top of the batter, flip and cook the other side.
You know the deal, you've all made pancakes!
Keep in a slightly warm oven or stack on a dishtowel or plate.
Serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit. Or sauteed vegetables for a savory dish. Endless possibilities, including leftovers the next day!
Recipe and Photos: Jenny Nelson