Meals from the day:
B – Almond butter pancakes with butter, bacon, mate
L – Leftover grilled pork chop and sauteed cabbage
D – Sushi (naruto roll, salmon and white tuna sashimi), avocado and lettuce salad
Snacks – Cold mate
Almond Butter Pancakes Recipe:
(makes approx 1 small serving)
1 tablespoon butter/coconut oil melted
1 tablespoon Almond Butter (unsweetened)
dash of cinnamon
dash of vanilla
1 teaspoon apple butter or applesauce (optional)
Beat egg in melted butter/oil, combine remaining ingredients until smooth (may take a bit of blending to get almond butter to incorporate). If the batter is too runny, add a bit more almond butter.
Pour on pre-heated non stick griddle (medium to med high heat…if pancakes spread too thin, you need to turn heat up). Make smaller size pancakes in order to flip easily.
When pancake just starts to have small bubbles all the way to center, gently work spatula around all edges, flip and cook for about one minute more.
Top with butter or your favorite pancake topping (berries, bananas, nuts, honey, maple syrup)
These will be thinner then traditional pancakes, but if you get the mixture and heat on your pan right they will puff up just enough. You could add a leavening agent like baking powder to get more lift (about 1/4-1/2 teaspoon per egg). As an alternative, you could whip the egg whites on the side and fold those in just before cooking and that will add more lift as well.
These pancakes are sweet enough that all I need to do is top with butter and enjoy.