The mister and I are making a conscious effort to cut way back on wheat and sugar (well..a little back on sugar…mama’s got a sweet tooth.)
Once I got over the trauma of not having my regular snack of pb on toast, cutting wheat out has not been that difficult. We don’t care for crackers and have always avoided pasta. But it’s the baking and breakfasts that have been hardest to adjust to sans wheat. It just didn’t feel as satisfying to have eggs. Just eggs. Where’s my toast!????? And what’s a life without pancakes?
And then we found the cookbook accompaniment to the infamous Wheat Belly. Breakfast is saved.We actually use the biscuit recipe opposed to the actual pancake recipe in the book. It’s the complete opposite to your usual fluffy pancake – hearty and dense. This is why I love it so much but fair warning, if you’re used to the kind of pancake spongy enough for little elves to use as a trampoline, you won’t be happy. If you like food that’s grainy, robust, and sticks to your gut for the whole morning, this is just the pancake for you.
- 1 cup almond meal
- 1 cup ground golden flaxseeds
- 4 teaspoons baking powder
- 4 tablespoons cold butter, cut into cubes
- 4 eggs whites
- Maple syrup to top (optional)
- 1 cup blueberries
- 1 can coconut milk, chilled overnight in the fridge
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, thoroughly combine the almond meal, ground flaxseeds, and baking powder. Cut in the cold butter until well incorporated.
- In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour mixture until well blended.
- Using your hands, form the dough until 8 flat discs at about ¾" thickness.
- Bake for 15-20 minutes until golden brown.
- Heat the blueberries in a sauce pan over medium heat. Use a wooden spoon or potato masher to crush the blueberries. Cover with a lid and cook down for 20 minutes, stirring often.
- First off, when buying coconut milk, shake the can. If there's no sound it's proper cream. If you hear liquid swishing about try a different one. It's still good but not as high quality. Remove your can from the fridge and open. Carefully spoon out the cream on top, leaving the coconut water on the bottom (you can discard it or use it in your smoothies). If your coconut milk is good and you have a solid layer of coconut cream on top instead of liquid, you may need to add some coconut water to this if it won't whisk.
- Use a mixer to whisk the coconut cream at a high speed until peaks form, about 5 minutes. If it's still a bit soft place it in the fridge to firm it up.
For the perfect pairing, try this breakfast with coconut butter coffee. Or instead of coconut butter add coconut milk to your coffee. You better believe I did.
Of course the coconut whip cream is optional, and it does take some planning ahead as you need to refrigerate it the night before, but I tell ya it’s 100% worth it. Seriously, it’s the same consistency as whip cream, but with a coconut flavour and zero sugar. How can it get any better than that?
What’s your favourite breakfast food?