Panda cakes. Good ones!

 Everyone loves pancakes, right? But you eat a bunch and then you just want to take a nap from the carb overload. I know I do. And usually I am supposed to be digging holes in the yard or mowing the yard or going for a bike ride or antiquing.. .. something that is not taking a nap. (I just got up, anyway!) So I pieced this recipe together from a couple online that just didn't seem to have all of the flavors I am looking for in a pancake. And they are gluten free. Look at that. Sorry for you lactose intolerant folks. I still really like milk.

2 c. almond meal

¼ c. 1% milk

¼ tsp. cinnamon

¼ tsp. vanilla extract

(6) eggs

1 tsp. grapeseed oil (helps with non-sticking)

1 tsp. honey (local is best)

¾ tsp. baking soda (makes them fluffy)

Fresh sliced strawberries and blueberries tossed with a dusting of cinnamon and agave nectar

Local organic maple syrup (we use Little Creek Maple Bush)

(1) preheated griddle (cooks the pancakes)

(1) spatula (flips the pancakes)

(1) ¼ c. measuring device (pours the pancakes)

butter (lubricates the pancakes)

Combine everything above the strawberries in a bowl and let the mixture rest for 15 minutes. (this lets the baking soda activate—I just learned this today. Who knew?) Use the ¼ c. measuring device to scoop out the batter onto the griddle. Keep them on the smaller side (2-3” outside diameter) so they cook thoroughly.

Put on a plate. Add a little butter if you want and cover with berries and a dab of syrup. Eat and tell each other how awesome they are. Repeat this last step a few times, especially to the cook.

Now off to mow the yard. (mower)