Breakfast Recipes
Zucchini Almond Pancakes
I like to make these savory grain-free, protein-packed pancakes on a summer morning before we head out for the day. Combined with a green smoothie they create an energizing breakfast! These store well in the refrigerator, but if you prefer to make a smaller batch halve the recipe. Top each pancake with a dollop of sour cream or Cashew Sour Cream, and chopped parsley if desired.
Mix all ingredients except the oil together in a medium-sized bowl. Batter will thin a little as it sits.
Heat a 10-inch stainless steel skillet or cast iron skillet over medium-low heat. Be sure to heat your pan long enough before adding the oil and batter, otherwise the pancakes will stick. Add about 1 tablespoon olive oil. Drop batter by the ¼ cup into the hot skillet. Cook for a few minutes on each side. Repeat with remaining batter, adding a little oil or butter to the skillet before cooking each pancake.
Yield: 10 to 12 pancakes
Tip: A well-seasoned cast iron skillet keeps pancakes from sticking to the bottom of the pan and is especially useful in this recipe.
Recipe from the Nourishing Meals Cookbook by Alissa Segersten and Tom Malterre
I like to make these savory grain-free, protein-packed pancakes on a summer morning before we head out for the day. Combined with a green smoothie they create an energizing breakfast! These store well in the refrigerator, but if you prefer to make a smaller batch halve the recipe. Top each pancake with a dollop of sour cream or Cashew Sour Cream, and chopped parsley if desired.
- 4 large organic eggs
- 3 cups grated zucchini
- ¾ to 1 cup almond flour
- ½ cup minced onion
- ½ to 1 teaspoon Herbamare or sea salt
- freshly ground black pepper
- olive oil or butter for cooking
Mix all ingredients except the oil together in a medium-sized bowl. Batter will thin a little as it sits.
Heat a 10-inch stainless steel skillet or cast iron skillet over medium-low heat. Be sure to heat your pan long enough before adding the oil and batter, otherwise the pancakes will stick. Add about 1 tablespoon olive oil. Drop batter by the ¼ cup into the hot skillet. Cook for a few minutes on each side. Repeat with remaining batter, adding a little oil or butter to the skillet before cooking each pancake.
Yield: 10 to 12 pancakes
Tip: A well-seasoned cast iron skillet keeps pancakes from sticking to the bottom of the pan and is especially useful in this recipe.
Recipe from the Nourishing Meals Cookbook by Alissa Segersten and Tom Malterre