I told you yesterday we’re pancakes connoisseurs in this house.
And on an unrelated note, I’ve gained more than a handful pounds with all the major life events that have happened.
But thankfully, there’s Trim Healthy Mama, and I know I keep promising a review and a giveaway, and that is COMING THIS WEEK, I promise.
It’s recipes like this one that keep me focused and fat-burning while other people who live here are cooking Cinnamon Roll Pancakes… I make these pancakes invented by my friend Emily, and I can withstand the Cinnamon Roll Pancake temptation and we all live happily ever after. And they’re actually really tasty.
The whole premise of the THM book is that you alternate S and E meals, something I’ll tell you more about later… and I’ll be honest: I don’t like E breakfasts. And it’s all because coffee without cream makes life miserable and devoid of meaning, and I can’t do it, I just can’t. I’ll do my E meals another time, but NOT at breakfast. Creamy coffee is THAT important.
These are super easy, tasty, AND… you can put butter on top, because they’re S. Win-win.
Emily’s Trim Healthy Mama S Pancakes
1/2 cup ricotta cheese (Edited to say that I now use cottage cheese almost exclusively… so much easier to find and buy in bulk)
1/4 cup flax meal
1 T coconut oil
1/2 teaspoon baking powder
Whisk all ingredients together. Ladle onto 350* griddle and brown. When edges become dry, flip and brown the other side. Serve with butter and sugar-free, low-carb topping of your choice. Serves 2.