Sooooooo it’s probably a bad thing I’ve been living in yoga pants and men’s boxers the past 7 weeks, huh? Maternity leave is ROUGH, let me tell ya. It’s Mr. Prevention’s theory that people who wear scrubs gain weight more easily because in super comfy, loose clothes all day at work, it’s harder to gauge how your clothes are actually fitting.
This makes sense to me. However, I miss wearing scrubs every day like crraaaazy and this 12 week period of comfort is such a tease. Nylons and suit jackets are a form of torture, if you ask me.
Of all days of the year to wear something…fitting…Thanksgiving may be that day.
Mr. Prevention’s family doesn’t really do “appetizers”, per se, they go straight for a helping of his aunt’s homemade tortellini in a delicious broth and top it with finely grated cheese. They’re incredible and such a labor of love.
As Mr. Prevention heads back for seconds, I pump the breaks. I mean, there’s turkey and stuffing (or do we call it dressing?) and salad and let’s not forget the pies. Since it seems everyone on his side of the family prefers a different pie, there’s one of each. Pecan, pumpkin, cherry, lemon. It’s…overboard in all the sinful, foodie ways I adore (on occasion).
So on Friday, when you’re changed out of anything with an actual waist band and back into your “softies” shopping (online like me?) for Black Friday deals, consider a healthy, filling, low-carb, gluten-free breakfast. An EASY breakfast with hardly any dishes, because honestly, who wants to do another dish after a Thanksgiving feast? I’m a fan of throwing it all in a blender and calling it good which is precisely what this recipe involves. No skill, no time, no mess…just blend.
Just as I had fallen head over heels for almond flour while writing my gluten-free cookbook (which, ahem, would make a fabulous Christmas gift!!! 😉 ), I fell head over heels in love all over again with these pancakes.
- 1 cup cooked white quinoa
- 1 cup almond flour
- ¼ cup coconut oil, melted and cooled
- 2 eggs
- 1 cup unsweetened almond milk
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 4 tsp baking powder
- ½ tsp salt salt
- Preheat a griddle to 375 degrees F.
- Combine all ingredients in a blender and puree until smooth.
- Pour batter using ¼ cup measures onto preheated griddle and cook pancakes 3-5 minutes or until the edges are beginning to look slightly dry. Carefully flip pancakes and cook an additional 1-2 minutes. Serve hot with desired toppings.
These pancakes are delicate and need to cook longer before flipping to ensure they don't fall apart.
Happy (almost) Thanksgiving! Enjoy!