Lately I’ve been seized with thoughts of kleptomania as I visit restaurants; they have cute little bowls and dishes, ornate utensils. It must be from photographing food lately. Because those b*tches are expensive, like 10 bucks for a wooden plate at TJMax. What the ef. I’m TRYING to live an honest life people, stop presenting me with easy steals because I can’t do it and it hurts my soul. Still… my mind definitely goes there!
We put up our mini Christmas tree yesterday. More like MY mini Christmas tree, because I got it at 19 when I moved out for the first time. And became SUPER depressed because I was going to wake up on Christmas morning with zero presents under my tree from Santa.
But now it’s different because I have my love to share it with. Albeit me bossing him around because he couldn’t “drape” the beads properly (Christmas tree control freak, right here). I love anything traditional, so we made eggnog and listened to holiday songs while we decorated. FUN!
So here’s some back story for these pancakes: all paleo pancakes are garbage. Ok scratch that, all the paleo pancakes that I’VE MADE from loose websites on the internet have been garbage.
First I tried a plantain-based pancake, which looked very promising due to the comments, and ended up with banana flavored (ew) gritty pancakes. I was so disappointed, especially because my photos looked legit.
Then I found a version of this recipe from Running to the Kitchen. I love her! The comments and feedback looked great and so I gave it a try. SUCCESS! These pancakes are my new jam, and I cannot wait to make them again.
- ½ cup almond flour
- 2 Tbsp coconut flour
- 1 Tbsp ground flax seed
- pinch of salt
- ¼ tsp baking soda
- 1/2 tsp cloves
- 1/2 Tbsp ginger
- 1/2 Tbsp cinnamon
- 1/2 Tbsp nutmeg
- ¾ cup egg whites
- 2 Tbsp raw honey
- ½ tsp bourbon vanilla extract
- coconut oil for cooking pancakes
- 1/4 cup Grade B maple syrup
- Prep time: 5 mins
- Cook time: 15 minutes
- Servings: 2 servings
- Difficulty: easy
Heat a griddle over medium-low heat.
Mix all dry ingredients in one bowl, and all wet ingredients in a separate bowl. Then whisk to combine.
Drizzle some coconut oil on the skillet before ladling out 1/4 cupfuls of batter per pancake. You will have to spread the batter thinly and evenly on the griddle, making it circular, in order to have thin pancakes.
Flip after 3-4 minutes on one side, and then cooking for a minute on the other. These pancakes can burn easily if you are not careful!