QUICK & EASY PANCAKES
These pancakes are grain free. The reason I like to consume grain free foods as much as possible is because then I am not eating foods containing phytic acid which blocks the absorption of many minerals such as calcium, zinc, iron, magnesium and phosphorus. Phytic acid is found in wheat, nuts, seeds, flour, oats, rice etc. When I do use grains, which isn’t very often, I make sure that I soak them overnight (at least 12 hours). For more information on my opinion of grains in the diet see my blog ‘ My Take On Grains’ or for instructions on how to properly prepare grains see this page.
1 1/2 cups blanched almond flour, you can use almond meal if you don’t have almond flour (make sure you use blanched as this process gets rid of the phytic acid)
1/2 cup organic grass-fed full fat milk (or coconut milk)
3 organic eggs from pastured hens
1 tsp baking soda
1/2 tsp organic cinnamon
1/2 tsp organic vanilla
Organic virgin coconut oil, for cooking pancakes
1) Heat a pan to medium heat, Use two pans at a time if you like
2) Whisk the eggs and milk then add the flour, baking soda, cinnamon and vanilla
3) Add about 1/2 tbsp of coconut oil to the pan, using a ladle, pour mixture into pan (1 ladle will make 1 pancake. Cook until crispy on edges before flipping. I set my oven at a very low temp, around 90°C, to keep the already cooked pancakes warm whilst cooking the rest of the batch. You will need to add a teaspoon or so of coconut oil for each pancake
4) Serve with your choice of toppings such as, sliced banana, grass-fed butter, yoghurt, berries, crème fraîche, cinnamon or male syrup, honey or brown rice syrup.