If you’re a regular around Crazy Little Thing, I’m sure you typically come here to read about sex trafficking, or violence against women, or how many child slaves are involved in the process of getting chocolate to your kitchen and makeup on your face.
Today though, I’m addressing a different topic of great importance: pancakes.
I promise, this whole “recipe blogging” thing goes no further. I will return in my next post to your normal, expected challenging thoughts on life and humanity, already in progress.
But you all,
I love pancakes with a deep undying affection.
You know what I don’t love?
Feeling like I need to alternately run three miles and take a nap all at once post pancake-breakfast.
This week though, I have forever banished the post-pancake-crash from my home.
These little puppies are fluffy, lightly sweet, totally delicious and pretty much pure protein.
Nuts, eggs, chia seeds, good stuff all around.
Gluten, dairy and refined sugar free they’re all pancake goodness without any pancake ill.
I’d like to think that it’s the recipe St. Peter whips up in heaven.
These are pancakes redeemed.
They also make possibly the BEST pre-run food I’ve yet encountered. I ate two prior to my six mile training run today and flew through the run on pace without any problem. I wasn’t even tired afterwards. I would have kept going if I hadn’t needed to get Cadence home for a nap.
Forget Wheaties, meet the real breakfast of champions. (or people who just really like pancakes.)
(makes 12-15 pancakes, approximately 4 inches in diameter)
3/4 cup almond meal
3/4 cup macadamia nut meal
1.5 cup whole oat flour
1/2 cup almond milk
1/2 cup coconut oil, melted
3 tsp baking powder
3 tsp vanilla extract
2 tsp cinnamon
1 tsp stevia
1/4 cup chia seeds
Mix together nut meals, oat flour, baking powder and stevia. Add wet ingredients one at a time, mixing thoroughly. Add chia seeds last and mix well. (Chia seeds swell up and make a gel when they are wet, so you don’t want to let them sit in the batter uncooked for too long!)
Pour 4 inch circles of batter onto a hot griddle, greased with coconut oil. Cook on each side for approximately 2-3 minutes, or until lightly golden.
If you want to keep it healthy, serve with nut butter or fruit. If you want to keep it real, serve with real butter and maple syrup.
(Note: I make all my own nut meals and flours using my Vitamix. I ground my almonds and macadamia nuts a little coarser to give the pancakes a little crunch. I used steel cut oats to make my oat flour to up the protein value even more.)