I’m interrupting the workout blues series to bring you something I like to call uber delicious, aka: Sea Salted Cinnamon Almond Butter Pancakes.
Now that you’re foaming at the mouth, let’s move on.
If I’ve told you once, I’ll tell you ten million times: I’m a cakey-carby-pancakey-lovin’ girl. Always have been. Always will be.
I grew up on pancakes….Bisquick, embarrassing (sorry, Mom)!
The sicker I got (in college and beyond), the more cakey-carby-pancakey stuff I craved.
No matter what anyone tries to tell you, IF you have a sick gut, THIS IS COMPLETELY NORMAL. Your body CRAVES that cakey-carby-pancakey stuff.
Catching my drift yet?
I’d never be the girl who gave up pancakes forever.
Instead, per the usual, I figured out how I could make them so that I could eat them, even during intense gut healing.
And I did it….after several tries!
Two tricks to mine:
- Clearly they use the sea salted cinnamon almond butter from A LOVING SPOON, which is my love child. I’m getting closer and closer to re-launching the website and releasing the product nationwide. For now, you’ll have to just substitute your own almond butter (sorry for the terrible news). Follow “sea salted cinnamon almond butter” or our Facebook page to never miss product information.
- Special spoons. 2/3 tsp. is what you need for the cinnamon and vanilla extract. I love my odd-sized spoons. My mother got them for me, and while it really won’t make a difference if you use 2/3 vs. 1/2 tsp., you should know that these pancakes turned out perfectly….full disclosure in case yours don’t Besides, their cuteness makes me smile even more in the kitchen.
We ate them all – just Ryan and I.
The dogs begged, but when you love cakey-carby-pancakey stuff as much as I do then really, there is no such thing as sharing.
Sea Salted Cinnamon Almond Butter Pancakes
- 1/4 c. coconut flour
- 1/4 + 1/8 c. almond meal
- 1/3 c. sea salted cinnamon almond butter
- 1/2 tsp. baking soda
- 2 organic eggs, room temperature
- 2 bananas, very ripe (I used fairly small ones)
- 2/3 tsp. cinnamon, ground
- 2/3 tsp. organic vanilla extract
- 1 tsp. lemon juice, fresh
- 1/4 tsp. sea salt
- Place all dry ingredients in a bowl (I placed in my KitchenAid mixer right away)
- Place all wet ingredients in a separate bowl
- Add wet ingredients to dry ingredients and blend together gently
- Brush your skillet with Coconut oil, and heat skillet between 225 – 250 degrees
- Pour pancake mixture onto skillet, flipping when golden brown on bottom
- Serve with your choice of topping (we used: blueberries, sea salted cinnamon almond butter, honey and/or cinnamon)
- Optional (but yet so necessary): side of coffee
Love your guts,