This morning we ate a late breakfast. I had initially planned to make some sort of eggs for breakfast, but when I opened up the fridge and saw the fresh strawberries, blueberries and raspberries staring back at me…well, the decision was made for me. It was settled…I was going to make my low carb No-Flip Buttermilk Berry Pancakes. They are thick, fluffy and absolutely delicious. I love whisking these together and topping them with whatever fresh berries I have on hand (and if you don’t have fresh berries, thawed frozen berries work beautifully too). This takes all the “work” out of making pancakes. You simply whisk them together, pour them into an ovenproof skillet, pop it into the oven and let your oven do all the work for you. Once they are baked to perfection (about 25 minutes), you simply remove them from the oven and let them sit for about 5 minutes…then use a rubber spatula to gently slide them out onto a cutting board, cut in wedges and serve. BOOM…you are enjoying pancakes without having to stand over your stove, waiting for the little bubbles to magically appear before flipping, then piling them onto a plate while you make the next batch…meanwhile the first pancakes are getting cold. Oh, did I mention, there are no first few “ugly pancakes” either that inevitably happen when you make the first few traditional pancakes while you wait for your skillet to reach that magical temperature. These pancakes are delicious and ridiculously simple to make. You can switch them up and add chocolate chips, nuts or whatever your heart desires. Try them now…thank me later! LOL I snapped a few photos below and included the recipe. Enjoy!
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almond flour, baking powder, baking soda, blueberries, breakfast, buttermilk, cinnamon, coconut flour, coconut oil, dessert, eggs, gluten free, golden flaxseed, granular sweetener, maple flavor, oven, sea salt, strawberries, time: 30 - 60 min