Our move has the family in all sorts of disarray. Achieving homeostasis has been a challenge to say the least. Food for one has been one of the biggest challenge. We eat out plenty, but most of our meals are things we make. Our kitchen tools are medical equipment in my eyes. They allow us to make food that we know are healthy and will aid in keeping Levi seizure-free and the rest of us in nutritional ketosis. So when everything except a few basic items was boxed up for the move, we were left spinning more than once. In particular, breakfast became a challenge.
Generally I have no problem making things for the kids to eat that they may complain about (e.g. Bacon and Eggs) when I’m trying to keep breakfast simple. But on days our homeschool community meets, I make a Bacon and Eggs breakfast for everyone. So I try not to make them on the weekends on those weeks unless there’s a need. So this Saturday in particular, the kids had requested Pancakes. No problem. I’ll just toss everything in the blender and… Oh yeah. It’s packed. Got it, I’ll do some in the food… processor… Oh yeah. I needed something easy. This recipe does the trick and our daughter claims it’s the best pancake recipe I’ve done to date. So take that for what it’s worth.
“… best pancake recipe so far.”
~ Chloe
Software
- 1c Almond Flour
- 1t (heaping) Baking Powder
- 5 Eggs
- 1 stick of melted Butter
- 1t Almond Extract
- 2T Swerve (optional)
- 1/4c Lilly’s chocolate chips (optional)
Application
- Melt butter first so it has a chance to cool a bit
- Mix dry ingredients (Almond Flour, Baking Powder and Swerve if using)
- Mix in wet ingredients (Eggs, Almond Extract and melted Butter)
- Heat and grease your skillet while you let the mixture rest for a couple of minutes
- Fold in chocolate chips if using
- Ladle out 1/3c of batter (makes about 8 pancakes)
- When the pancake fills with bubbles, flip (about 2-3 minutes per side)
Macros
- Fat: 21.9g
- Protein: 7g
- Total Carbs: 3.3g
- Net Carbs: 1.78