And just like that, March is upon us!
Can you even believe it?!
I know because of how much I am struggling with my poorly shoulder I have pretty much been MIA and of action since the holidays (I have a follow up with the specialist & surgeon next week so fingers crossed they can give me something to help ease the pain & Ill be back in action & able to function again very, very soon!) but man is this year flying!
Seriously, March already?! How!
Although, the fact that it’s now March means that tomorrow is pancake Tuesday!
Not an occasion I usually celebrate or remember but this year I’m (a day) ahead of the game!
As much as I love them, pancakes are not something I make very often, because all that whisking, standing and flipping . . . so I usually save them for a special occasion but in honour of Pancake Tuesday & also because they’re my husband’s absolute fave (Im talking last meal on earth fave) and he’s been working so hard and taking extra good care / putting up with me pouting about my aching shoulder (24/7 for the last 18 months!!!) I figured because he is an absolute gem of a human that he deserved an extra special treat so . . . today I thought I would make him some and share with you a healthier twist on one of my childhood faves.
Quick and easy, light and fluffy {low carb, gluten free) basic vanilla pancakes.
You guys, these pancakes are so simple to make and so, SO delicious you are going to LOVE them! Even this self-proclaimed waffle lover is obsessed with them!!!! So yes, they really are THAT good!
This recipe is super basic and 100% customizable so feel free to simply use it as a guide and throw in any extras your pretty little heart desires to make it your own.
Add in a handful of blueberries, raspberries or some choc chips if you’re feeling fancy however you choose to do it, you really can’t go wrong!
Subtly sweet, hearty, yet light, crispy on the edge but light and fluffy in the middle!
Can you say stacks of yum! Seriously, insert all the heart eye emojis, here ↑↑↑
Made with just a handful of pantry staples that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in a matter of minutes!
Simply throw the ingredients into a bowl, mix it all up, pour yourself a cup of coffee, blast your fave tunes and let the sipping, flipping, dancing, and feasting begin!
Serve them simply as they are, fresh off the skillet, with lashings of melted butter and a generous drizzle of maple syrup.
Spread with PB & J or load them up with vanilla yoghurt (or ice cream!!!!), fresh berries, and a drizzle of nut butter or melted chocolate and maybe add some sprinkles ← seriously, do it – this is a pancake party after all!
However, you choose to do it you really can’t go wrong!
Yes you will still have to stand and flip but this recipe makes a smaller batch – enough to serve just two (or 3 if you add some extra sides like bacon or smoked salmon if you’re feeling fancy) so you won’t be standing over the stove for hours on end but, I promise they will be 100% worthy your time!
Gluten Free – Dairy free – Grain free – Can be nut free – Sugar free – Low Carb – Paleo – Keto – Vegan friendly !
The only thing that’s left to decide is how will you have yours?!
Vanilla yoghurt (or ice cream), almond butter and allll of the maple syrup for me pls! HBU?
Fluffy {Paleo} Vanilla Spiked Blueberry Pancakes
- Cook Time: 10 mins
- Persons: 2
- Difficulty: Easy
- Ingredients
- 2 eggs
- 1/4 C vanilla yoghurt
- 1 Tbsp vanilla
- 1/2 C almond meal*
- 1/2 C tapioca (arrowroot starch)*
- 1-2 Tbsp monk fruit sweetener – opt
- 1 tsp coconut flour
- 1 tsp baking powder
- A pinch of salt
- Blueberries, raspberries or choc chips – measure with your heart
- Optional add in –
- 1 scp unflavoured collagen – it will not change the taste or texture of the pancakes but it adds a nice hit of protein & is great for hair, skin, nails & gut health
- Instructions
- Place eggs, yoghurt and vanilla into a bowl and gently whisk to combine.
- Add almond meal, tapioca, coconut flour, monk fruit sweetener (if using), baking powder and salt then stir to combine.
- Spoon batter into your fry pan – I like to sprinkle the berries/choc chips over the top of the batter once I pour it into the pan.
- Cook over medium-low heat for 1-2 mins per side, until bubbles start to form on the top and the edges look set.
- Flip and cook for another minute or 2 until cooked through.
- Transfer to a wire rack (or directly to your mouth, but be careful, they’re hot!!) and repeat until all your pancake batter has been used up.
- Top with toppings of choice (if you haven’t eaten them straight from the fry pan/skillet)
- Enjoy xo
* I haven’t tested but I think you should be able to sub 1 Cup of oat (or regular) flour instead of the almond/tapioca combo to make them nut-free
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Question of the day –
What’s your favourite kind of pancake?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your beautiful blueberry pancakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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