Just back from a wonderful week of Bed & Breakfasts with Ben on the coast of Mendocino County. Oh man, we could get used to that! A light knock at 9am, followed by the secret bookcase-door creaking open and in comes our 3 course farm-to-room breakfast! (We stayed at Glendeven in Mendocino).
What better way to transition into the week back than enjoying a “healthier” version of the most important meal of the day with a few of mi favorite ladies (been watching too much Downton Abbey). Sarah hosted, Molly and I puttered around the kitchen and Melanie popped in with Andrew and their precious Zoe for a surprise visit.
Sarah served with warm organic syrup, strawberries and fresh orange juice HERE
I’ve been wanting to find and perfect a healthy and fast pancake recipe. Seeing as I am a gluten free chef and not big on breakfast (I know it’s bad, but a pot of coffee, fruit and a spoon full of almond butter is all I want until 12) I have not taken the time (nor am I interested in) making pancakes. That is until now. This are great and the dry ingredients can be combined ahead of time and kept portioned in your fridge/freezer.
I combined a few recipes and here we go. (ps if you are looking for a present to get me 🙂 look no further than here)
1 cup milk (I used a combination of almond and coconut because I had 1/2 cup of coconut milk that needed to be used), 1 cup water, 2 eggs, vanilla and 1/4 cup oil (I use almond or walnut), 1/4 cup honey
Optional added flavors: cinnamon, raisins. Lemon zest, cardamom and pomegranate seeds. Berries.
Mix the wet ingredients. In a separate larger bowl, combine the dry ingredients. form a well in the middle and pour in the wet ingredients. beat well to incorporate. Should be silky.
Make on your griddle or non stick pan. Flip when bubbles form. These are best served hot off the pan, otherwise keep warm in the oven.