It’s the end of the month, which usually means a pretty barren landscape of our food supplies. Our cupboards are empty, our baking supplies are waning, and the fridge is almost down to just condiments. This is when we get really creative and L comes up with some pretty surprising dishes out of nearly nothing. The one thing we are never low on is eggs. We buy all of our eggs from Urban Agrarian, a farmer’s market that set up shop not too far from our house. They are open Wednesday to Sunday, and carry these awesome pasteur-raised (local, obviously, it’s a farmers market) chicken eggs that are only $4.50 a dozen. The eggs we used to buy from our grocery store that are organic, pasteur-raised, happy hens were twice that much. Being how much of a steal the eggs are, we usually have a surplus in the house. We use eggs every single day. We love them, no matter how they’re prepared. Eggs were definitely on the menu this morning. After L got the idea stuck in her head, she did some scrounging and came up with a hap-hazard gluten free pancake mix. After some trial and error, our breakfast turned into these delicious silver dollar pancakes and L’s stand-by savory egg frittata.
Pancake recipe makes 12 to 16 palm-sized flapjacks, frittata recipe can serve 2 to 4 people.
For the frittata, use 4 eggs and a splash of milk. We prefer unsweetened GMO-free almond milk. Then, use whatever and however much of cheese, vegetables, protein, or anything else you might desire. This is always an informal recipe in our house. For preparation, use an oven safe pan, as everything is going to be cooked in the same pan.
1/2 cup of almond flour (Bob’s Red Mill)
1/2 cup of coconut flour (BRM)
1/2 cup of brown rice flour (BRM)
one teaspoon baking powder
1/4 teaspoon salt
1 3/4 cup almond milk (we use anything unsweetened and organic)
1/2 teaspoon almond extract
Set oven on broil. Before you begin, we recommend getting your pancake mix prepared. When you put the frittata in the oven, begin cooking your pancakes.
1. Heat two tablespoons of oil in the pan over medium heat. Add any protein (beef, pork, poultry, fish, vegetarian or vegan option) and cook until nearly done.
2. Add any and all vegetables to the pan, cook until softened and slightly browned. Season with salt, pepper, and other spices.
3. Whisk eggs and milk in a bowl to combine. Pour eggs into pan with vegetables and protein. Continue cooking over medium heat until the edges of the eggs just begin to set.
4. Move pan to oven. Cook for about five minutes, or until the top of the eggs are only slightly runny. Remove from oven.
5. Sprinkle whatever cheese you have chosen on top and return to oven until cheese bubbles. Remove, cut into four triangles, and serve!
1. Mix dry ingredients in a bowl.
2. In a separate bowl, beat eggs with extract and milk. Once combined, slowly mix into dry ingredients. Do not over mix. Stop whisking when batter appears smooth.
3. Heat a small amount of oil in a pan over medium to medium low heat. Pour a scant 1/4 cup into the pan. When edges set and a few bubbles emerge on the surface, carefully flip the pancake and cook the underside for about a minute. Repeat for each flapjack you want to eat. Chef’s Note: If the pancakes are too large, they will break when flipping. For this recipe, we recommend a small silver dollar pancake.
Once all the pancakes are done, divvy them up and enjoy your breakfast!