Great news around the CEC household everyone — the Christmas garland has been retired to the shed for the next 9 months! It only took me threatening the Husband that he would not get served his chili last night. Low and behold, away they went!
Other than that, I’ve got nothing. Nothing other than the fact that despite it being a Tuesday, it’s going to be 58 degrees outside!!!! That’s 24 degrees warmer than it was yesterday and is more than enough to celebrate. I bet my fifth graders would be even more excited about today’s arrival except for the fact that it’s our first day of state testing — the day a fifth grader looks forward to an ISAT is the day I buy each and every one of you a gourmet chocolate bar and hand deliver it to your door.
One thing I always tell my kids before ISATs is to get a good night’s sleep and to eat a nutritious and filling breakfast. There’s nothing more annoying than hearing your own stomach growl during a testing situation and nothing more frustrating than not being able to concentrate because you are incredibly hungry. After we had that conversation during “Weekend Share” time (where the kids tell me all about their weekends and I tell them all about what’s coming up during the week), one of my students told me about how in his household, they call breakfast their “break-fast”. Yes, same word — different emphasis. It made me laugh. This same kid broke out into a Broadway musical dance behind me yesterday while he was walking back to his seat and as I was giving directions to the class.
Would you love me more if I told you I proceeded to dance and sing out my next set of directions for my kids? It’s all about the performance folks.
Okay, so what this post is really about is breakfast. A huge big hearty breakfast that won’t weigh you down but will keep you full for a really long time. I have been wanting to try almond flour for the longest time, but just got around to ordering it last week online. I knew I wanted to try almond flour pancakes, but was a bit skeptical.
These babies are THICK! They are also incredibly cakey and will stick with you for hours. I ate these on Saturday around 6:30 in the morning (yes, that’s an ungodly hour for breakfast on a Saturday) and couldn’t even think about eating lunch until at least 1:30. Even then, I only ate because I felt like I should. These definitely have some sticking power — they may be small, but they are definitely mighty!
My favorite way to eat pancakes is with my banana cream sauce on top and then drizzled with a little maple syrup. I’m salivating looking at these pictures.
Coconut Almond Flour Pancakes (serves 1)
- 1/2 cup almond flour
- 1 egg***
- 1/4 cup almond milk
- 1 tbsp. agave or honey
- 1/4 tsp. baking soda
- 1/8 tsp. sea salt
- 1/2 tsp. cinnamon
- 1 tbsp. unsweetened shredded coconut
- 1 tsp. vanilla
- coconut oil or cooking spray
Directions: In a small bowl, whisk together the almond flour, baking soda, sea salt, cinnamon, and coconut. In another bowl, whisk together the egg, almond milk, vanilla, and agave. Mix the wet with the dry ingredients and mix until smooth. Heat a griddle and grease with coconut oil or cooking spray. Make three equal sized pancakes on the griddle — once bubbles start to form on the outsides of the batter, flip and cook for an additional minute or two. Top with your favorite pancake toppings and enjoy!
*** For those of you who I know will ask, I have not tried this recipe with a flax egg so I have no idea if it will work or turn out the same way.
Banana Cream Sauce (serves 1)
- 1/2 banana
- 1 tbsp. almond butter
- 3 tbsp. almond milk (plus more to thin out sauce if needed)
- 1/2 tsp. vanilla
Directions: Using a fork smash the banana in a microwaveable mug/small bowl. Add the almond butter, almond milk, and vanilla — microwave for 1 minute and whisk all ingredients together until smooth. You may need to add more almond milk to thin out the sauce if needed. Top on pancakes and enjoy!
Would I be totally crazed if I said I wish I were actually taking state tests tomorrow so I would have an excuse to stay incredibly full and alert all morning? Bring on the almond flour pancakes!