I really like pancakes. Like really really like pancakes. Enough that I could eat pancakes for breakfast, lunch, and dinner, and probably still crave them for dessert. I’ve posted pancakes on my blog before, but on a recent trip home this weekend, I couldn’t help but try out a new recipe and am dying to show you guys!
Going home becomes somewhat sacred since I’m mostly residing in NYC for this summer, so when I’m home, it’s all about being with my parents and friends. On Friday, my best friend and I went to a Justin Timberlake concert and stayed over at an incredible hotel right on the water (future post coming up about this), and that was exactly the little break needed to keep my mind off of work for 24 hours.
One of the downsides to living in a city is very small living quarters, aka no Paula Deen kitchen here. Not that my house at home has anything similar in comparison to a Food Network kitchen, but it’s definitely got enough room for me to both sear my chicken in a pan as well as open the fridge and get butter at the same time. In life, you make sacrifices to get to where you want to be. One of mine happens to be living in NYC in return for not getting butter as I attempt to sear chicken. Maybe this is a good thing…
Paleo, gluten-free, grain-free and dairy-free pancakes, serves 3
(or if I’m at breakfast with you than 2)
1 cup almond flour
1 tbsp maple syrup
1/4 cup almond milk
Dash of salt/cinnamon/vanilla
optional: blueberries/chocolate chips
Mix all ingredients together in a bowl, making sure to break the egg yolks. Wait 2 minutes (batter will be a little runny). If batter is still really runny, add 1 tbsp. more almond flour.
Heat your skillet to medium heat and add 1 tbsp. grass-fed butter, coconut oil, coconut butter etc. Take 1/4 cup of batter and put in pan for about 3 minutes on each side.
Top with more butter (i love butter!), fruit, nuts, whipped cream, or chocolate.