I have to admit, I am not a huge pancake person. But once in awhile, they definitely hit the spot. Particularly on cold mornings, when a hot mug of coffee and killer breakfast are needed to make it through the day. And it has definitely been one of those weeks around these parts. B-I-T-T-E-R cold.
Here is what makes these pancakes different: they actually fill you up with long-lasting energy, avoiding the spike-and-crash roller coaster ride typically experienced after flour-filled breakfasts. Packed with high quality protein and fiber along with a subtle sweetness from unrefined sugars, these little guys made my morning topped with a dab of homemade jam and a dusting of cinnamon. Oh, and don't forget the coffee.
Hopefully this lands in your inbox just in time for a Saturday morning treat. I hate leftover pancakes, so created this recipe for one, but it can certainly be doubled, or quadrupled, if you feel like sharing.
Almond Butter Pancakes for One
1 Tbs. Almond Butter
1 ½ tsp. Flax Seed Meal
1/2 Small Banana
1/8 tsp Vanilla extract
pinch of sea salt
Topping choices: Homemade jam, maple syrup, banana slices, fresh berries, cinnamon, whatever your heart desires...
Preheat a cast-iron pan over medium heat. Mash banana in small bowl and add almond butter and flax seed meal. Add the egg, vanilla extract and salt while whisking with a fork.
Once pan is hot, coat with a touch of coconut oil or butter. To make small pancakes, pour in 2 tbs. of batter at a time (makes about 3). These cook fairly quickly, so as soon as you see bubbles forming, flip and cook for an additional minute on the other side.
To serve, top with your favorite toppings and enjoy immediately.
Relax. Eat Well.