On most weekday mornings, breakfast at our house are bowls of gluten free Chex cereal poured to overflowing by my 9 year old accompanied by my daughters’ impatient urging to pour theirs first. Yep, that’s what happens most mornings. But sometimes – usually when we’ve run out of cereal and I haven’t been to the store yet, I single handedly (single handedly because I’m holding the baby in the other) make breakfast to a chorus of “I’m hungry! Is it ready yet?!” As I tenderly respond, “Relax! You’ll get it when it’s done!”
Just keeping it real.
I’m telling you how my hectic morning went to give you assurance that making a healthy breakfast, without using any prepackaged, preservative and who-knows-what-else filled mixes is possible and just as quick as the packaged stuff. The patience part is something I’ll have to get back to you about.
This will make about 6 pancakes. These guys are very filling. If you have leftovers, just put them in a baggy and freeze for later.
6 large eggs, beaten
1/2 cup almond meal
1/4 cup coconut flour
1-2 tsp. cinnamon
5 drops orange essential oil or 2 tsp. orange juice + 1 tsp. orange zest
pinch of sea salt
I just whipped everything together with a fork and cooked them on my griddle just like regular pancakes. Top with real maple syrup or {Homemade} Pomegranate Jam!
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