Wednesday, August 13, 2014

Grain-free, sugar-free pancakes

I have tried a multitude of grain-free pancake recipes, from coconut flour to banana/almond flour to cream cheese/egg to almond flour/egg, you name it.  The results generally are not bad, but definitely NOT the real thing.  While still not the "real thing", this version is the closest that I have come to a passable substitute for wheat flour pancakes.  These pancakes don't fall apart as they do in other alternative pancake recipes and the texture, while still heavier than grain pancakes, is pretty decent.

8 eggs
8 oz cream cheese, softened
2 c. almond flour

1 teaspoon lemon zest (optional)
dash of cinnamon (optional)
Huckleberries or blueberries (optional)
coconut oil or butter

Toss eggs and cream cheese to blender or food processor; pulse until smooth.  Add almond flour, cinnamon, and lemon zest.  Pulse until smooth.  A bowl and a wire whisk works just as well; I'm just lazy.

Heat nonstick or cast iron skillet over medium-low heat.  Add a teaspoon or two of coconut oil or butter.  When pan is sufficiently lubricated, measure out 1/4 cup of batter and spoon onto skillet.  Cook until bubbles pop up around edges; flip.  Or, something along those lines.  EVERYONE KNOWS HOW TO MAKE PANCAKES, RIGHT?

If I decide to incorporate berries into the recipe, I sprinkle them atop the pancake batter after ladling it onto the cooking surface.  That way the berries aren't crushed and the batter doesn't turn blue!

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