Today is a seriously gorgeous day in Peoria. Scattered clouds, beautiful blue sky, about 67°F. AND one of my best friends managed to extend a work trip in the area and we get a whole two days with her! She is leaving very soon and I’m gonna be really sad. It’s so amazing to be around someone who you can sit in comfortable silence with then break the silence with an awesome conversation and easy laugh. I love it and miss it/her a lot.
And what’s even more awesome is that she is gluten and lactose intolerant just like me! So this morning we made gluten free pancakes for all of us. They were SO good. Just sweet enough and dense enough to be like normal pancakes without all the bloating and over-full feeling. And Katie had the awesome idea to use the leftovers for a post-workout snack.
- 2 large eggs
- 4 tablespoons melted butter
- 2 cups coconut milk
- 1 teaspoon vanilla extract
- 2 1/3 cups multi-purpose gluten free flour (I keep this around to use as a thickening agent in some recipes)
- 1/2 tsp stevia powder or 15 drops stevia liquid
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon xantham gum
1) Whisk together the eggs, melted butter, coconut milk, and vanilla.
2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
3) Let the mixture sit for 15 minutes (this makes them fluffier). Preheat skillet on medium for the last 5 minutes.
4) Lightly grease it with coconut oil or another high heat oil. Scoop the batter (I use a small glass) into small dollar sized pancakes.
5) Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.
6) Top it with whatever delicious yummies you can find in your fridge. We used berries and pure maple syrup (not sugar free).
Sunday breakfast is probably one of my favorite meals of the week. YUM.
I hope you’re having wonderfully peaceful Sundays 🙂