I feel like I’ve been searching for this recipe my whole life.
Maybe that’s an overstatement. Maybe the ‘hunger of ten grizzly bears’ stage that is the third trimester is clouding my brain. But I want a cake for breakfast! Not some, but the whole thing! I will settle for pancakes, but it’s going to take a lot of them.
Lately I’ve tried a lot of variations of the 1 egg/1 banana pancake recipe. The taste is pretty good, but they always end up on the heavy side and take waaaaay too long to cook. Who has that kind of patience? I need my breakfast now!
So I turned to Apple Cider Vinegar, that magic elixir. The vinegar and baking soda combination make these as fluffy as regular pancakes. They taste downright normal. Go on, try to fool your family!
This recipe makes about 6 good sized pancakes and is open to new relationships. I think it could get along well with nuts, fruit or chocolate chips. (I added coconut flakes to mine.)
1 c Almond Butter
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Vanilla
1 tsp Apple Cider Vinegar
2 Tbsp Flax Seed
Dash of Cinnamon
Blend all ingredients in a food processor/blender. Pour into a greased skillet, flip when bubbles start to form. Enjoy with reckless abandon.