Who doesn’t love pancakes for breakfast? But traditional American pancakes are laden with sugar and gluten – two items I’m trying to avoid. Since we all need protein to balance our blood sugar throughout the day, I decided to give myself a quick deadline. “Who wants pancakes?” I called this morning, and quickly heard “I do, mom! Woo hoo, pancakes!” Wanting to fill up our bellies with protein, good carbs (resistant starches or slowly released carbs), and healthy fats, I took out almond flour, eggs, some leftover sweet potatoes (a healthy resistant carb), cinnamon, vanilla and baking powder.
I enlisted my four year-old son to whisk up the ingredients. Though he did a fine job (check him out in his holiday pajamas), I ended up putting everything in my NutriBullet to smooth out the batter. A few minutes later, the hotcakes came out sweet and moist, tender and delicious.
Next time I might drop a few dark chocolate chips or blueberries in each one while they’re cooking for added goodness. But simply eating them plain was a treat – no extra toppings needed. My boys don’t agree though; they think maple syrup makes everything better. Enjoy.