Tag Archives: Pancakes

Peach, Goat Cheese and Almond Butter Pancakes

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

I know… Peach, Goat Cheese and Almond Butter Pancakes is a mouthful (pun not intended) of a name, but I couldn’t trick you by leaving out some delicious component or another. Plus, this is probably my last chance to post a peach recipe because summer is unofficially over and peach season is close to unofficially over.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Way more delicious than creepy IHOP pancakes.

Funny story about mouthfuls of names… my middle name is Jo, after my father (Joseph). My grandmother told my mother that Cassandra Pisone was already a mouthful of a name for a little girl so I needed a short middle name. My mother wanted to call me CJ for short but my grandmother started calling me Cassie and it stuck.

I’m currently obsessed with goat cheese. I had to stop by the Strip District for coffee a the Saturday before last after my long run. Yes, I’m such a snob I buy speciality coffee from a coffee store in the Strip. Anyway, I decided to wander around to see if there was anything delicious I couldn’t live without. There was a goat cheese stand with fresh goat cheese. I went through an entire container in barely over a week. It was insanely delicious.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Breakfast decadence.

These Peach, Goat Cheese and Almond Butter Pancakes were my breakfast a few Sundays in a row. I basically was full all day because they are so high in protein and healthy fat from the almond meal, almond butter, coconut and goat cheese. The first time I made them I didn’t intend on adding any of the toppings but I’m so glad I did.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Peach, Goat Cheese and Almond Butter Pancakes

5.0 from 1 reviews
Peach, Goat Cheese and Almond Butter Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 2
Ingredients
Pancakes
  • ½ cup almond meal
  • 2 eggs
  • ¼ cup unsweetened almond milk
  • 6 tbsp unsweetened applesauce
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp pecans
  • ½ tsp baking powder
  • pinch of salt
Topping
  • 2 peaches, chopped
  • 2 tbsp almond butter
  • 1 oz goat cheese
Instructions
  1. Heat a griddle on medium low heat.
  2. Mix all pancakes ingredients in a small bowl and allow to sit for five minutes.
  3. Spray griddle with coconut oil.
  4. Pour pancakes on griddle, making them about 2" by 2". Leave a corner of the skillet empty for the peaches.
  5. Place chopped peaches on skillet and stir frequently.
  6. Once pancakes begin to bubble and bottom firms and turns brown, flip carefully then cook for another 1-2 minutes, until cooked through.
  7. Plate pancakes and top with ½ peaches, ½ the almond butter and ½ the goat cheese.
Nutrition Information
Serving size: ½ recipe Calories: 457 Fat: 33.8 g Saturated fat: 6.9 g Carbohydrates: 24.4 g Sugar: 14.6 g Sodium: 290 mg Fiber: 6.2 g Protein: 19.8 g

Chat with me:
Do you like your name? Do you go by a shortened version? Are you sad summer is over?

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).

Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

The quintessential pancake shot.

Coconut Blueberry Quinoa Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup egg whites
  • ¼ cup coconut milk
  • ¼ cup fresh blueberries
  • 1 tbsp coconut flour
  • 1 tbsp shredded coconut
  • 1 tsp vanilla
  • ¼ tsp baking powder
Instructions
  1. Heat skillet on medium heat and spray with coconut oil (or whatever you use as a non-stick spray).
  2. Mix quinoa, coconut milk and egg whites in a bowl.
  3. Add coconut flour, shredded coconut, vanilla and baking powder and mix well. Coconut flour has a habit of sticking together – be sure to mix all of it out.
  4. Fold in blueberries
  5. Pour pancake batter onto heated skittle and let cook 2-3 minutes until bottom browns and is able to flip.
  6. Flip pancake and cook for another 1-2 minutes.
  7. Top with whatever makes your heart flutter and enjoy.
Nutrition Information
Serving size: 1 Calories: 186 Fat: 3.9 Saturated fat: 1.9 Carbohydrates: 24.4 Sugar: 5.3 Fiber: 5.4 Protein: 10.9

 

Coconut Blueberry Quinoa Pancakes | almost getting it together

Use the coconut butter. Trust me.

 

Chat with me:
Do you crave foods you’ve never had? What are you currently craving?