It’s Friday! It’s Friday!
It is a crisp 60 degrees here in Chicago and I was ever so happy to throw on a sweatshirt this morning. Finally some Fall weather! Time to start pulling out my boots and sweaters. My favorites clothes of the year!
This morning I was up early because I have to work all day but I wanted to share with you this awesome recipe I made. While I finished my first week of gluten-free/dairy free eating, I was feeling too good to not continue for another week. I am not bloated anymore after eating and just feel better all around.
I was in the mood for pancakes (of course) but had limited ingredients and I could not use the oats available because they were not gluten-free. Hmm-what to do? It took some thinking and digging in the pantry but I came up with this alternative. Lucky for me, it was only 5 ingredients! Score!
Ingredients:
1/2 cup ground flaxseed meal
1 (heaping) tablespoon Chocolate Almond Butter
1 egg
1/4-1/3 cup unsweetened almond milk ( I eyeballed this measurement)
Mix all together- it takes a bit for the almond butter to separate but you should get a nice, slightly thicker, batter.
Heat skillet and pour onto skillet. Cook until the batter on top starts to get more brown (browner than when you poured it on). Then flip.
This makes enough for 3-4 pancakes, depending on how large you make them.
I drizzled mine in a tiny bit of syrup. Viola! Healthy, homemade, gluten-free pancakes.
Hope your Friday is Fall-tastic! ( I just made that up, but you get the point!)
