Pancakes!

Last night's sleep was heavy with nightmares. Twice I woke up wailing. My husband is now so accustomed to these occurances that he just tells me to calm down and rolls over. I don't blame him, but this dream kept me awake and on edge for most of the rest of the night. It's time to shake it off; plus it's Friday, and we haven't danced in ahwile. Can't remember if we've done this one before, but whatever. If you're gonna shake, it needs to be to Hey Ya.
And if you're just going to skip out on the party remember this:

 

Ok, now shake.

 

 

Now that you're feeling good and you're energes are revved, what do you say to some pancakes? Some mornings just require pancakes. Soft, fluffy stacks of steaming flapjacks, slightly soggy in the center from melted butter...those kind of pancakes. It's a bit hard to replicate the perfect buttermilk pancake with "healthier" ingredients. I've seen one recipe floating around all the Pinterest "Eat Heathy" boards that only requires one ripe banana and  2 eggs mashed and cooked in a skillet. My sister raves over this, but I'm not fond of banana flavored anything, unless of course it's homemade banana pudding. I prefer this from Megan at Detoxinista.com. When baked, they leave the oven steaming and fluffy. I haven't tried them with syrup yet, but a bit of honey tastes good. Or sandwich coconut butter between two and let it get a little melty. That's the best way to enjoy these. Happy Friday, loves!

 



Almond Butter Pancakes (Grain-Free)

Author: Detoxinista.com

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2

 

Ingredients

• ½ cup almond butter
• ½ cup unsweetened applesauce
• 2 whole eggs
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method.)
2. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
3. Scoop the batter using a ¼ cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you’d like to bake these all at once.
4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don’t need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!
5. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
6. Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.

Notes

Parchment paper is key for baking these. Even a Silpat doesn’t yield the same results as using parchment paper.

CK's note: Use 1/2c pumpkin puree instead of applesauce and add a tbsp or two of honey to the mix for a savory fall flavor.