As I sit here, sipping on a delicious green smoothie that I wish was bottomless, I realized that I post a lot of breakfast recipes. I promise I don't cook just breakfast foods. My schedule has been crazy lately, so my only time in the kitchen has been early mornings. I have been making a lot of quick and easy salads to bring with me to work for lunches and dinners. While on the go, I have also found a new liking for sugar snap peas (can be found fresh and pre-washed in the produce section at most grocery stores), Bumble Bars, and Go Raw bars (the bars are from abovesalt.com). I keep them around so I'm not tempted, after a long day, to grab a pastry at Starbucks or a cupcake from Gigi's Cupcakes. However, you must try Gigi's Cupcakes at least once. They are easily the best cupcakes I have ever had. I hate to admit it, but they are even better than my dark chocolate mousse filled cupcakes topped with coffee ganache. Ok, before I start craving a cupcake, here's another breakfast recipe... or dinner if you would like.
Flourless Pancakes
1 cup ground millet
1 cup ground spelt
1 tsp baking soda
1 tsp salt
2 cups almond milk (can use any milk, but I thought almond milk tasted the best for this recipe)
1 beaten egg
1 Tbsp melted butter
-Mix dry ingredients in a bowl then add the milk, egg, and butter. I mixed it together in my VitaMix blender so I could easily poor the batter in the pan.
-Heat a very small amount of butter in the pan until it is nice and hot. Pancakes cook best when the pan is very hot.
-Poor some batter on the pan. The batter is thin, so you don't need much. When you see bubbles on top of the pancake, flip and let cook about a minute longer.
- Top with fresh fruit and honey
