How good are Sunday mornings? Especially the ones when you haven’t made brunch plans with friends that require an early rise and three tube changes just to make it to the planned brunch spot, and instead you find yourself lying in bed dreaming of what you can make for breakfast, when you eventually decide to roll out of bed. This was my Sunday morning, when I woke up today. The Boy Next Door has been away for over a week, and probably isn’t back in the big smoke for at least another week, so I find I’ve got a lot of time on my hands that I don’t really know what to do with.
But last night I’d decided I really, really, really wanted pancakes for breakfast on Sunday morning. So I’d Googled, I’d found a few recipes that looked good, and I just so happened to have all the ingredients in my kitchen cupboard, so making pancakes was meant to be.
And without TBND not around to listen to me sing my way through an entire musical (he’s a lucky guy!), making pancakes gave me something to do on a Sunday morning. So after I jumped around like a lunatic in my lounge, starting off the day with some killer Tabata training (Google it if you’re confused), I then made my way into the kitchen to get my Martha Stewart on.
The first thing to remember here, is that I’m gluten intolerant. Not one of those ‘I’m not eating gluten because I’m trying to lose weight’ types, no I’m one of those ‘If I eat gluten I will probably have to head back to the hospital like I had to in France from taking a few gluteny nibbles here and there over the festive season last December’. There’s nothing like a trip to hospital at 5am on New Years Day in the middle of countryside France to scare the shit out of you and make you vow to your boyfriend that you promise you won’t eat gluten ever again. So long story short, these pancakes are gluten free baby!
Second thing, they’re also low carb. Oh don’t you roll your eyes at me! I’ve been eating a low carb diet for a few weeks now, which really isn’t a whole heap different to what I usually eat, because I can’t do bread or pasta anyway. It means I make more of an effort to cook a good meal after work each night, and I’m enjoying eating this way so much. So yah, these pancakes a fairly low carb, with the exception of some honey in the mixture, which I added as Sunday is my cheat day (and yes I will be going a little more wild than JUST consuming a tablespoon of honey! Someone hand me all the candy!). If I made these during the week, I would just omit the honey.
I didn’t want to go overboard with syrup and other not so low carb toppings, so I concocted a little summin’ summin’ to pour over the pancakes. Peanut butter and coconut sauce, melted strawberry jam, a big dollop of cream cheese and a few berries to make the pancakes Instagram worthy.
I’d like to point out that the stack in these photos was gobbled down my me and me alone. They were delicious, and they did not give me that awful heavy feeling that regular sugary, floury pancakes would. There’s no bad guys in this recipe, they taste great without latching on to your thighs if you know what I mean.
So I think I’ll shut up now, and let you go read the recipe and run to the supermarket for the necessary ingredients. Happy Low Carb Gluten Free Pancake making!
- For the pancakes:
- Approx. 1-1½ cups almond flour
- 2 eggs
- ¼ cup almond milk
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- coconut oil
- For the toppings:
- Sugar free smooth peanut butter
- Coconut oil
- Sugar free jam
- Cream cheese
- In a bowl, add the almond flour, eggs, almond milk, honey, and cinnamon.
- Lightly mix together, adding more milk if the mixture is too dry, or more almond flour if it's too wet.
- Lightly oil a pan with a teaspoon of coconut oil and place on a medium-low heat.
- When the coconut oil has melted, pour 2-3 tablespoons of the pancake mixture into the middle of the pan. If you've got room for more than one pancake at a time, go for it!
- The pancake should bubble slightly, and keep an eye on the edges turning brown, then flip over the pancakes and brown the other side.
- Once you've made all your pancakes, you can add your favourite toppings. If you want to make the same low carb toppings I did, then this is all you've gotta do....
- Add 1 tablespoon of peanut butter and 1 tablespoon of coconut oil in a bowl, and melt in the microwave, or if you prefer place in a pot and heat until melted. Mix the pb and coconut together to combine.
- Add 1 tablespoon of jam to a bowl and heat as above, until melted.
- Pour the peanut butter sauce over your pancakes, topping with the melted jam, a huge dollop of cream cheese and a sprinkling of berries.
- Find a spot far away from anyone else, so you don't have to share, and gobble up everything. Lick the plate if you want to.