There was a huge lead up to my last Mother’s Day and from the way HB was carrying on I was expecting BIG things. I thought I was going to get spoilt rotten, but instead I received a sky diving voucher which I begrudgingly used this January. Turns out it was a pretty awesome experience indeed.
The truth is I want nothing for Mother’s Day except a hand written card and maybe a bunch of flowers. I don’t even want breakfast in bed! Last Mother’s Day I was up at the crack of dawn to run the 8km Mother’s Day Classic and I will be doing the exact same thing this year. I can’t wait and I’m not one to swan around in my pj’s all day long.
Well, let me do my run then come home and shower and maybe then I will be happy to jump in my pj’s and laze around for the rest of the day.
Good food is certainly a must though and it has taken some time to perfect these grain-free pancakes. HB was using a recipe that required coconut flour and tasting them made me realise that coconut flour in cakes, desserts and treats are not best friends at all.
These pancakes are light, full of fluff and no-one will even notice that they are free from grains, dairy and refined sugars.
- 2 cups almond meal
- 3 eggs
- 1 tablespoon of organic vanilla extract
- 1/4 cup raw honey
- 3/4 cup organic coconut milk
- pinch fine pink sea salt
- Organic coconut oil for frying
- Add all ingredients into the cuisine companion with kneading/crushing blade attached and mix on Sp 10 for 30 seconds.
- Allow batter to stand for 10-15 minutes before frying.
- Heat skillet on medium heat and fry for several minutes on each side.
- I like to cook these a bit smaller than a pancake, more like a large pikelet.
The batter comes out silky smooth when using the Cuisine Companion but alternatively you could add your dry ingredients into a large bowl and mix well with a whisk or fork. Add your wet ingredients into a blender or food processor and blend until all combined. Now add your dry ingredients to the blender/food processor and mix until well combined.
Happy Mother’s Day!!