Yesterday began with this.
And ended with a 50-mile bike ride with my boyfriend through the Nevada desert! The ride started at one intersection of Red Rock Road and 395N, continued on Red Rock for 25 miles until Red Rock and 395 intersect again and then went back the same 25 miles. The ride was beautiful through rural dessert farmland, with creeks and ponds. The last 7 miles back we had a strong headwind, so even though I felt like the ride was finished with only the last stretch to go, it was quite the grind to get back. The day ended with a huge dinner of slow-cooked BBQ ribs (which I put in the crock pot before our ride), brussels sprouts and a huge spinach salad with baby heirloom tomatoes, carrots, mandarins and radicchio.
I used almond flour and chopped walnuts for these pancakes, which I knew would provide me sustained energy for our long ride. I enjoy putting yogurt, peanut butter and sliced fruit on my pancakes because the combination of fructose and protein is (in my opinion) the very best way to start a long outdoor activity. Of course you can get as creative as you would like with the recipe (adding cinnamon, nutmeg, agave) and toppings (various fruit and nut combinations, chocolate chips or your favorite sweet and healthy treat). These are delicious with honey or maple syrup and I frequently make apple or berry compotes (just like the coconut flour pancake with blueberry compote recipe I posted last week). The pancakes kept me full and energized for the full first half of the ride until we stopped for a snack. These pancakes digest slowly so that you stay full and your muscles get the nutrition they need in order to keep going. They also don’t give you a carb/sugar crash; instead make you feel pumped and energetic.
Since I have given up sugar, honey and agave until Easter, I made this recipe ENTIRELY sugarless (with the exception of the fructose that naturally occurs in fruit). Despite having no added sugar, I was very satisfied with the taste and texture of this meal and believe that with a little forethought, it is possible to satisfy your hunger and sweet tooth.
So tomorrow marks the end of National Pancake Week. Tell me, what is your favorite pancake and pancake topping? I would love to hear your feedback on my recipe. My sister-in-law pointed out that “paleo” recipes may be a great idea in theory, but would her kids (my nephews and niece) eat a paleo meal? Make these for your family and let me know what you (and your kids) think!
Almond Flour PancakesPrint
- leave unsalted unsweetened organic peanut butter ( this out to make paleo)
- 1 banana
- handful fresh blueberries
- In a mixing bowl or mixer, combine all "wet ingredients"
- Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.
- Heat a large skillet over medium-low heat.
- Place a dollop of butter in the skillet and spread it around. Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small.
- Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!