My obsession with all things pancakes continues this week with a current favorite for breakfast. These grain-free pancakes are made with almond flour and are high in protein with the texture of a moist cake.
Topped with yogurt, the Papa says they taste like cake with frosting. I think they’re pretty tasty too.
Check out the full recipe at the Plan to Eat blog.
One of those lovely old-fashioned skills every respectable pioneer woman ought to know is how to render animal fat. Lard from pigs or tallow from cattle was a prized possession for those who lived off of the land. It is the cooking fat of choice for many reasons and can also be used for lighting….
I have found myself very much sinking into home these past few months. More intentionally making schedules and school and chore charts; deep cleaning areas in our home that have never, since we built it, seen such treatment; and tucking into books and babies and deep nourishment as much as we can. We have been…
Photo credit. I wasn’t even aware of millet as a grain until I started going gluten free during my last pregnancy. Ditching wheat, rye, barley and oats opened up a lot of other grains to explore, such as quinoa, amaranth, buckwheat and my current favorite – millet. Millet is a very small grain thought to…
Just last week I was thinking about how we have gotten into a breakfast rut and how, frankly, it didn’t really bother me. The last few months we have rotated three breakfasts – oatmeal porridge, smoothies, and eggs. (I always make eggs or meat for myself.) Then one morning when I asked "Eggs for breakfast?"…
When Joshua was two weeks old, Stewart walked in to the room to find me laughing, baby in arms, laptop open in front of me. I had been in that dreamy first two weeks where nothing really exists except babies and food – ya know, cuz you’re feeding another human. This was the day I…
A few people have asked me exactly how I make my lacto-fermented pickles. I haven’t really shared a recipe because I don’t actually use one. I use a method instead. You see, when I first started making ferments I was totally obsessed with exact recipes. I was still in the pasteurized mentality and the thought…
Comments are closed.
Hmmmmm – these sound yummy! I’m going to try to find the almond flour.
I just love reading about your adventures on the homestead!!! Cudos. I wish I had your guts to do this!