I don’t know about you but I find low carb
breakfasts hard to do. I mean, how can
you compare to toast or cereal in their simplicity and versatility, right? And
who ever heard of eggs on anything but toast? Well, I’m here to tell you that
the new toast is pancake. No, I haven’t totally lost my mind. I’m not talking
about the usual fluffy white things, I’m talking about a simple low carb
version that tastes great.
I first experimented with this idea ages
ago when my husband and I were exhausted one night and couldn’t be bothered
cooking anything that would take longer than five minutes. We decided to have
eggs on toast, only to discover we were out of bread. My suggestion to replace
it with pancakes was scoffed at, until he tried it, and had to admit it was
pretty awesome (well, that might be my word, but he really liked it).
I know that it only takes 10 seconds to
pour cereal into a bowl (which makes it super appealing at the height of the
morning rush), but this recipe can take a mere 5 minutes if you prepare the
pancake mixture the night before (about 10 minutes otherwise). It doesn’t have
to be saved for the weekend if you’re just a tiny bit organized. How you feed
your body and mind in the morning really affects how your day progresses.
Please bear this in mind when making your breakfast choices. After all, you do
want to be full of beans don’t you?
Serves
2 (or 1 if you’re really hungry)
Suitable
for:
Gluten free, grain free, dairy free, soy
free, sugar free, fructose free, vegetarian and carb conscious eaters.
Conscious
content:
·
3 Eggs
·
¼ cup Almond Meal
·
½ cup finely Grated Zucchini
·
¼ teaspoon Baking Powder
·
Salt to taste
·
Coconut Oil for cooking
·
Avocado for topping
The
Creative Phase:
1.
Combine one egg, almond meal,
zucchini, baking powder and salt
2.
Melt coconut oil in a frying
pan
3.
Divide pancake mixture and pour
into pan to make two pancakes
4.
Poach or fry 1-2 eggs
5.
When pancakes are ready, top
with avocado and eggs
6.
Enjoy!
May you be full of beans, eggs and pancakes,
Carla.
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