Day 2 of Paleo August, and I am proud to report that not only did I not eat a single bite of Ben & Jerry’s (!), I also accompanied a co-worker to Good Times and didn’t even sneak a fry. Man I am good. Unfortunately I did mess up on accident, as last night I was about 90% of the way through a delicious, juicy, salty ear of grilled corn when I remembered, “Ah crap, corn is a grain.” But I’m still counting Day 1 as a success because despite that semi-major gaffe, it wasn’t on purpose… so somehow I think it’s less bad.
Also, last night we made Paleo Zucchini Bread Pancakes! This was inspired by a recipe from Smitten Kitchen, which is my very favorite food blog but is not even remotely Paleo. So I looked at her recipe, realized it was essentially a normal pancake recipe with a little extra thickener, some nutmeg, and shredded zucchini, and went to town trying to convert it using a basic almond flour pancake base. It took a little trial and error but here ya go!
1.5 cups almond flour
3 whole eggs
3 egg whites
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp nutmeg
2 tsp vanilla
2 tbsp raw honey
pinch of salt
1 medium zucchini, shredded
Combine all ingredients except egg whites together in a large bowl.
In a separate, medium-sized bowl, whip egg whites until white, stiff peaks form. (This is where the fluffy comes in. I did this using my own two hands and a fork, so no excuses!)
Slowly fold the whipped egg whites into the batter.
Cook pancakes over medium heat in a greased skillet–we used coconut oil but I bet butter would be better…
Notes: Zucchini is pretty watery, so you might find that you want to add a little more flour. I used 2 tbsp of honey because I wasn’t planning on serving the pancakes with syrup, but if you are using syrup you might only need 1 tbsp of honey. Also, the batter can be refrigerated for later use but the egg whites won’t stay fluffy so that will change the consistency of the pancake a little bit.