I made up this super easy pancake recipe this morning. We fed 3 adults and 3 kids with no leftovers, and no complaints of hunger.
1 cup raw walnuts
1 cup raw almonds
Teach em a lesson with a food processor or use ground almond/walnut meal
add to your nut meal
1tbsp baking powder
Cook just like pancakes. I like to keep them on the smaller side so we don’t end up with undercooked middles.
We enjoyed them with maple syrup, sour cherry syrup and just plain depending on the connoisseur. They were gone before I got any real pictures of them! They had a really nice texture and rose very similarly to wheat pancakes. The walnut flour is the trick, I believe.
So, we ate up all the egg muffins before I could take any pics. They were delish!
Makes 12 egg muffins
1/4 cup melted butter
1/2 cup flour (you can omit for grain free/different texture but still so yummy)
1/2 cup grated cheese
1/2 cup crumbled bacon
-> mix all well, starting by whisking the eggs and adding things one at a time. Divide amoung 12 muffin cups. I prefer silicone- it just pops out perfectly.
->400 for 20 minutes. They will be slightly brown and crispy and yummy looking on top.
2 cups assorted gourmet mushrooms
6 cloves grated garlic (I used a rasp)
1/3 cup butter in bottom of pan
->gently simmer the mushrooms in the garlic and butter for about 8 minutes on med low heat until the mushrooms are browning and wilting on the pan side. Gently flip without breaking mushrooms up. Cook for about 2 more minutes and add the following, leaving on the range until hot:
1 cup of crumbled bacon
1 cup of light cream
1/2 cup grated parmesan
Gently ladle into shallow bowls and top with coarse salt and pepper.
Mmmm. Serve with something like Canteloupe.
I actually made these at different meals, but I fully intended to make them together.