I’ve always been a pancake person. I much prefer pancakes to waffles…there’s just something about pancakes with butter and maple syrup…yum.
Last week I was inspired when Bill and Hayley from the Primal Palate made pumpkin spiced pancakes, so I decided to create some pancakes of my own!
Apple Cider Pancakes (serves 1)
1/4 cup almond meal
generous sprinkle of cinnamon
less generous sprinkle of nutmeg, ground cloves and ground ginger
2 Tbsp Coconut milk from a can
a splash of apple cider
The directions are simple: throw everything (gently) into a bowl, whisk and plop onto a skillet greased with coconut oil.
Then, top with pastured butter and maple syrup. The maple syrup is actually optional–the cider adds a really subtle sweetness–you almost don’t need anything else!
I ate mine with a side of eggs fried in coconut oil. Perfect. I also put everything on my plate in the style of Pee Wee Herman…aka, I tried to make a breakfast face. Anyway…
- 1 egg
- 1/4 cup almond meal
- generous sprinkle of cinnamon
- less generous sprinkle of nutmeg, ground cloves and ground ginger
- 2 Tbsp coconut milk from a can
- a splash of apple cider
- Heat butter, ghee or coconut oil in a pan over medium heat.
- Scoop 1/4 cup of batter into the pan and cook on one side until bubbles start to pop through.
- Flip and cook a bit more– until golden brown on both sides.
- Follow these steps again until the batter is gone (should make 2 to 4 small pancakes)
- Enjoy with some grass-fed butter or ghee and a little REAL maple syrup
How do you feel about pancakes? Are you a pancake person or a waffle person?