Almond Pancakes

These little beauties are a result of a conversation I had today with Dan one of the brilliant trainers at Pure Gym.

He was saying to me how difficult it is for the body to adapt to 'no grains', especially for breakfast. I have to admit, I have been cheating my way through breakfast for the first 4 weeks with a small bowl of porridge each morning and my home-made baked oatmeal. I took a little inspiration from the Civilized Caveman and swapped a few things here and there and voila! Out came some delicious almond protein pancakes. In terms of taste and texture, they taste exactly like your ordinary scotch pancakes, maybe a little grainier, but same fluffy consistency. I like my pancakes plain, but there is always room for a little honey, or agave for those of you with a sweet tooth. And berries that you can toss in for a fruity kick!

Ingredients

Melt 1 tsp of coconut oil in a pan

Beat 2 eggwhites and 1 yolk until fluffy

 Add 4 tbsp of ground almond (or almond flour) into a separate bowl with a little salt

Fold in the eggs and stir vigorously before adding 3 tbsp of vanilla soya milk. You can use almond milk or coconut milk, too.

 Add a tiny bit of baking powder, about 1/5 of a tsp.

By now, the coconut oil will  have melted and you can pour them into the pan. Make sure you whisk the batter thoroughly for an even and smooth batter.

....and flip!

 Voila. Cooking effort- about 15-20 mins of mixing, whisking and frying.

I usually make a large batch for the whole week and freeze it. Saves me cooking every day and usually means I can hit the snoozer for 10 mins in the morning :) 

Happy cooking, 

Much love from the Cavegirl x