If you’re a pancake fan like we are, but you don’t want the extra carbs weighing you down, this recipe will probably become a breakfast or brunch go to.
They’re filled with all the good stuff- you know that’s how we like it. They have a lower glycemic index for those of you with sugar sensitivities, and the berry sauce + fresh blueberries brings all the antioxidants for cell protection. Plus you have the pasture raised egg with that golden yolk- bringing you extra vitamin D (the bodies power source) and protein of course. Then you have responsibly raised bacon (which means the piggie was well loved and raised using sustainable practices..which means higher nutrient content for you in the end. Happy animals = happy humans. Right? ) So there you have it. A perfectly well balanced breakfast to help give your day a sunny start.
Here’s the recipe;
For the pancakes:
- 1/2 C Almond Milk (unsweetened and organic preferred- we use the 365 brand from Whole Foods)
- 1/2 tsp raw unfiltered apple cider vinegar (This helps the pancakes to rise along with the other rising agent, baking soda. Also, we use the Braggs brand.)
- 2 TB coconut oil
- 2 TB maple syrup (the real stuff, y’all)
- 2 tsp pure vanilla extract
- 6 pasture raised eggs (we use Vital Farms- until we can have our own pasture raised yard birds…we can not wait! )
- 3 C almond flour (Bob’s Red Mill)
- 1 tsp baking soda
- 1/2 tsp fine sea salt ( Real Salt brand)
Place all ingredients in a blender. Wet goes in first to help everything mix together easier, but it doesn’t really matter. You can use a spatula to scrape the sides in case anything gets stuck and unmixed and also use it to scrape out every last bit of batter when making the pancakes. That’s the only bad thing about using a blender to mix your ingredients…unlike a mixing bowl, batter tends to get stuck around the blades. If you prefer using a mixing bowl instead-just do it. You really aren’t saving yourself any dishes when you think about it. 😉 Just make sure to whip your eggs really well before incorporating, the fluffier your eggs-the fluffier your pancakes. K?
Once you have batter in blender or mixing bowl. Blend just until everything comes together. In a cast iron skillet heated over medium heat, pour batter about 1/2 C at a time into the center of your hot pan. No spraying, butter or additional oil is required. Actually your pancakes will cook better and more even without it. Cook until bubbles form and sides begin to puff and thicken. Then, using a large thin stainless spatula, flip those cakes baby. Cook on the other side for just a couple minutes. The back side of the pancake will cook quicker than the first. Stack the pancakes on a plate and set aside.
This will make about 20 pancakes. If you need less, these can be frozen and reheated in the oven!
For the Sauce:
- 1 10 oz bag of frozen organic mixed berries (we had blueberries, blackberries and strawberries)
- 1 C organic coconut sugar
- 2 tsp organic cinnamon
- 2 C’s filtered water (we use alkaline water filtered with reverse osmosis)
- pinch of sea salt
Place all ingredients in sauce pan and heat to a boil. Whisk together occasionally and let reduce. Once cooked down you will notice the berries have all pretty much lost their shape. Transfer to a blender and blend smooth. Place back into pot and thicken more over heat if needed. Once the sauce is to the thickness you want, remove from heat and add a small container (about 6 oz) of creme fraiche. That’s a french word pronounced Crem Fresh, in case you wanted to know, and it’s basically a sour cream just fancier and not quite as tangy. 😉 Whisk in the Crem Fresh and set aside. * If you’re dairy free and want to keep it that way- you can omit the cream or you can use a full fat coconut cream instead, you’ll have a more coconutty finish, but it would still be good and you could even add a sprinkle of coconut flakes over the pancakes to tie it all together.
Now cook your bacon by cutting the strips in half with steak scissors or a knife and place in hot cast iron. To save pans, I just use the same pan used for the pancakes, but…if you have a bigger more spacious cook top than our tiny camper style equipment- feel free to do these steps all at once.
Fry bacon on both sides until crispy. Remove and let drain on paper towel lined plate and let cool slightly. Once cool crumble by squeezing inside of another paper towel into crumbles.
In the rendered bacon fat, fry eggs by dropping one at a time into the oil. Splash bacon fat with spatula over the top of the egg to cook the top without having to flip it. (we wash our eggs before dropping into a separate small bowl first, then into the hot cooking oil. This is to be sure all chicken droppings are removed from the egg shell since this can transfer dangerous bacteria to the interior of the egg if not cracked just right and avoided. It also avoids getting any small bits of shell into your egg liquid- which nobody likes- I don’t think..) Once the egg becomes white on top. Remove and drain on paper towel lined plate.
Rinse blueberries in strainer and get ready to assemble plates. We used a small container of fresh blueberries to serve 6.
To assemble. Stack three pancakes, more or less on a plate and layer with the berry sauce. Put the egg on the top layer, sprinkle with bacon crumbles and blueberries. Eat.
Seriously, y’all. This is soo good. The bready pancakes with a hint of vanilla and maple, plus the sweet berries balanced with the cream and spiced with the cinnamon, then the creamy egg, crunchy salty bacon and pops of blueberry goodness. You’ll want to savor each bite.
- 1/2 C unsweetened Almond Milk
- 1/2 tsp apple cider vinegar
- 2 TB maple syrup
- 2 TB coconut oil
- 2 tsp vanilla extract
- 6 pasture raised eggs
- 3 C almond flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 10 oz frozen organic mixed berries
- 1 C coconut sugar
- 2 tsp cinnamon
- pinch of sea salt
- 2 C filtered water
- 6 oz creme fraiche
- Place all pancake ingredients in a blender and blend until smooth. Heat a cast iron over medium heat. Pour about 1/2 cup at a time into center of hot pan and cook on both sides until set.
- Place all ingredients into medium sauce pan except creme fraiche.
- Heat to boiling and whisk occasionally until fruit loses shape and liquid begins to thicken. Transfer to a blender and blend smooth. Pour back into pot and continue heating to desired thickness. Remove from heat and whisk in creme fraiche. Layer pancakes with sauce. Top with egg, fresh blueberries and bacon crumbles.