- 3 eggs
- 1 Tbsp. butter or coconut oil, melted
- 1 tsp. vanilla extract
- 1 Tbsp. honey
- ¼ c. milk (almond, coconut, soy, chef’s preference)
- 1 ½ c. Bob’s Red Mill almond meal flour
- ¼ c. flaxseed meal
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 c. or more berries of your choice – try strawberries
- Maple Valley Co-op maple syrup
1). In a blender add eggs, butter or oil, vanilla, honey and milk If you do not have a blender, you can mix this together in bowl. Be sure to stir very well or use a hand mixer.)
2). Blend on low until combined.
3). Add almond meal, flaxmeal, baking powder and salt.
4). Blend on low until combined and then switch to high for one minute.
5). The batter should be thick – if it is too thick for your liking, you can add extra milk by the tablespoon until it is your preferred consistency.
6). Heat a griddle or frying pan over medium heat. Melt ½ tbsp. butter or coconut oil in pan. Spoon 3” circles of batter into the pan.
7). Sprinkle top of pancake with a few berries.
8). Cook until pancake looks dried out on edges, bubbles are appearing on the surface and bottom is browning. Carefully flip the pancake and continue to cook until the other side is browned too. Be careful! Almond flour can burn easily.
9). Serve with more fruit and a drizzle of Pure Maple Syrup.
Serves 4 to 5.
Chicken Breakfast Sausage
- 1 lb. ground boneless, skinless chicken thighs
- 1/2 apple, grated and drained
- 1½ teaspoon salt
- 1½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon sage
- ½ tablespoon of brown sugar
- ½ teaspoon fennel seed
- 1 teaspoon thyme
- ¼ tsp. red pepper flakes
- ¼ tsp. Nutmeg
- dash cloves
- 1 Tbsp. olive oil
1). In a bowl combine all ingredients.
2). Using hands, mix ingredients together.
3). Make 8 to 10 patties out of the mixture.
4). Heat a frying pan over medium-high heat. Add olive oil to the pan and when it is hot, swirl the pan to coat bottom.
5). Place patties in the pan and cook until browned and cooked all the way through. Flip once while cooking.
Serves 4 to 5