Those of you who have followed this blog for awhile know I’ve been fine tuning my diet for years trying to figure out what works best for me, but after a few months recently of worsening chronic pain, neuropathy, auto-immune issues, and increasing food allergies, I’ve embraced a pretty severe anti-inflammation diet. No grains, no sugar, no fruit. While I’ve lost almost 20 pounds in 6 weeks, the inflammation and chronic pain is still coming and going, probably as a result of my inability to let go of dairy. The neuropathy is gone, thank goodness. Baby steps.
We’ve been playing with recipes and this one hit a home run for a Sunday morning breakfast treat! This recipe does have dairy but you can swap the kefir for non-dairy kefir or almond milk, and the butter for coconut oil to make it paleo / AIP friendly. I cannot stand the flavor of coconut oil, so I need to figure out what I’m going to replace butter with in my diet for the long term.
+ 1 cup almond flour
+ 1/4 cup tapioca flour
+ 1 tablespoon cultured butter, melted
+ 1 tablespoon raw honey
+ 1/2 cup kefir
+ 1/4 teaspoon baking soda
+ 2 tablespoons slivered almonds
+ 1 tablespoon vanilla
+ 2 eggs
+ pinch of sea salt
Mix all ingredients in a bowl, starting with the dry ingredients and slowly adding in the wet. For fluffier pancakes, whip the 2 eggs before folding in. I am too lazy for that and they still turned out great. Pour into a buttered (or coconut oiled) frying pan on low. Serve with just butter if you’re avoiding a lot of sugar or butter and maple syrup. Sean thought they were better than “regular” pancakes! Makes 4 pancakes.