Well we went out on a limb last night and decided to try out a new pancake. We skipped our norm
of the blueberry-banana-almond butter pancakes...went for the gingerbread pancake with cinnamon
syrup instead! Ya I know, we do crazy things sometimes.
1/4 C almond flour
1/3 C coconut flour
1/2 tsp baking soda
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of salt
1/3 C pumpkin puree
1 tsp pure vanilla extract
1/3 C coconut milk
Place the dry ingredients in a medium sized bowl and whisk together well. Set aside. Mix the wet ingredients in another small-medium sized bowl. Combine the wet ingredients with the dry ingredients and blend with a hand mixer until smooth. Place 1 tbsp coconut oil in a skillet, turn to med-high heat. Once heated, scoop up 1/4 C batter and place onto your skillet. Smash it with the back of a spatula so it is flat. Cook one side, flip, then cook the other.
(The original recipe was slightly dry so the above recipe is altered in hopes they won't be for you!)
1-2 C pure maple syrup
(we used a little more than a cup because the pancakes can get a little dry...more syrup helps!)
1 cinnamon stick or 3/4 tsp cinnamon per cup of syrup
Place the syrup ingredients into a small saucepan and heat over medium heat until it bubbles start to form on the outside edges. Keep warm until you're ready to serve, stir as needed.
Make sure you add some fruit and protein to your meal. Costco has great turkey sausages that only have good ingredients and very few in comparison to all the other garbage sausage out there.
Try those with the pancakes or throw some bacon in the oven...
Place your slices of bacon on to a foil-rimmed baking sheet, making sure you don't place one on top of another. Put it in the oven and turn the stove on 400 degrees, walk away for 20 minutes, then come back to check on them. If they aren't quite done, give them a few extra minutes. That's it!
Enjoy your breakfast or your breakfast for dinner, whichever you prefer.