Delicious Disaster

So one of the biggest problems with gluten for me is the blood sugar spike. It really isn’t good for any of us and especially in my training and cutting weight, the results of a spike is less fat lost. Not good! The hard thing is that I LOVE cake-y goodness, and also bread related goodness. Enter my new cookbook, The Almond Flour Gluten Free cookbook. I decided to make some almond flour pancakes for breakfast. Almond flour is a great substitute because it is a fat and protein base which regulates our blood sugar and keeps our muscles recovering and growing. Okay on to the delish disaster…

 

Um yeah….that is my 6th attempt at a pumpkin pancake. I am not quite sure what my problem is, maybe I have the wrong pans, maybe the wrong spatula, but I can NOT flip pancakes! ARGH! I was so frustrated and OVER this lazy Sunday cooking project so I did this instead…

 

 

Oh yeah, I added a few chocolate chips for good measure. And Ohh, lala. It worked. Yum…

 

SO here is the recipe….you are welcome to make these into pancakes if you have the skill of flipping, send me your pointers I would love to try these again and actually get pancakes out of them!

 

Gluten-Free Almond Flour pumpkin pancakes NKA (now known as):Pumpkin bread-y cake-y goodness

• 2 large eggs
• 1/4 cup agave nectar
• 1 tbs vanilla extract
• 1/4 cup cold water
• 1-1/2 cups blanched almond flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbs of arrowroot powder
• 1/3 cup pumpkin puree
• chocolate chips (for fun and a treat)
• 2 tsp coconut oil

Mix all ingredients except coconut oil until smooth in a bowl. Heat a skillet and add coconut oil, when hot add 2-3 tbs of pumpkin mix,  throw a few choco chips on top, wait until it bubbles. Attempt to flip. If it doesn’t flip, try again, then again, then finally just pour the mix into a pan of some sort, throw the choco chips on top and bake at 375 degrees in the oven until it looks about done. ENJOY!