SUPER FLUFFY BREAKFAST PANCAKES
My husband and kids love sleeping in on the weekends. I’m the only exception - no matter what, once 6 am hits I’m wide awake. Thanks to the Specific Carbohydrate Diet, the times of chronic fatigue where I would sleep until 9 or 10 am and still wake up grumpy and not well-rested are long gone. It does make waking up on weekdays so much easier, although not being able to sleep in anymore still feels a bit weird to me. The rest of the family enjoys sleeping in and will usually come downstairs one after the other at around 10 am, depending on how long we were up the night before.
Then everybody gets into making breakfast: pancakes, waffles, homemade yoghurt, fresh fruit, scrambled eggs, omelettes, or bacon, whatever we feel like should be on the menu that day.
These fluffy breakfast pancakes are one of our newest creations. We altered our old favorite recipe for “American pancakes” to fit our new diet. Milk was replaced with yoghurt and the flour with a combination of coconut flour and cashew butter. This makes the dough free of lactose, sugar, grain, and gluten. Then we simply sweeten it with cooked fruit and honey. My favorite ones are these blueberry pancakes. Lilly and Amelie like them plain and the guys will eat anything. Anna, you’ve got to try these as soon as you come home!
They taste great plain with honey and fresh fruit on top. You can also add sliced bananas, blueberries, or chocolate chips to the dough. Even a savory version with bacon, herbs, and mushroom tastes super delicious. I’m sure you’ll soon come up with your own favorite version, make sure to let me know!
MAKES ABOUT 8
INGREDIENTS
3 eggs
2 tbsp cashew butter
2 tsp coconut flour
1/3 cup plain yoghurt (if you are sensitive to lactose I recommend homemade 24 hour yoghurt )
1/2 tsp baking soda
pinch of sea salt
2 tbsp ghee for frying
add-ins: blueberries, chocolate chips, banana slices, mushrooms…
tools:
hand mixer or stand mixer
INSTRUCTIONS
Separate the eggs. Add the egg yolks to a mixing bowl. Add the cashew butter, coconut flour, baking soda, and yoghurt. Use the stand mixer or hand mixer to combine the ingredients well. This is the time to stir in the add-ins (see below). Set the batter aside.
Add the egg whites and salt to a mixing bowl and beat using the whisk attachment until stiff peaks form.
Carefully fold the egg whites into the batter.
Add ghee to a large frying pan. Fry the pancakes at medium heat both sides until golden brown.
Serve hot with honey syrup 1/8 cup honey heated with 1 tsp water. You can also add berries and cook them with a little more water.
add-ins: fresh or frozen blueberries, chocolate chips, banana slices, bacon, mushrooms…
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Welcome to CREATING HEALTHY TIMES!
My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
Find out what I learned on my nine-year journey with the Specific Carbohydrate Diet, and get valuable information about natural healing
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