Sunday, February 28, 2010
1 cup almond meal
2 tbsp. melted butter or coconut oil (I prefer butter)
1 egg (sometimes I use two eggs, either works)
1/2 tsp baking powder
pinch sea salt
1/2 tsp. vanilla
1/4 cup milk, almond milk or coconut milk (continue to add milk to your own desired consistency, I usually just estimate the milk)
Preheat griddle - I like to use a cast iron fying pan. Melt a spoonful of coconut oil (you can decide how much oil you want to use) or butter in the pan and prepare pancakes as you would normally.
Serve pancakes with butter, fresh or thawed frozen berries, a nice dollup of whipping cream (I like to add a bit of ginger powder to my cream before I whip it for some added flavour), and if you are like me, a tiny little drizzle of maple syrup makes the meal complete.
This is one of my staple primal breakfasts. I think it tastes more like desert - its so delicious and you will notice how you stay full (ie you are not hungry in 20 minutes) after eating primal pancakes compared to traditional wheat pancakes.
A Spark People calculation puts this recipe (before adding berries and whipping cream) at 32 grams of fat, 10 grams carbohydrates, and 11 grams of protein. This is when it serves 3.