Wednesday, August 13, 2014
Grain-free, sugar-free pancakes
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!