If you can tolerate eggs, consider consuming them in moderation for their nutritional benefits. While eggs have a history of controversy because of cholesterol in the yolk, recent research indicates that dietary cholesterol has little to no effect on blood cholesterol, and this food has been given the green light by the American Heart Association (AHA). The recommendation is to limit egg consumption to one whole egg per day. Steer clear of trans fat, which has been shown to raise LDL (“bad”) cholesterol levels. These versatile gluten-free pancakes offer the goodness of eggs and can be enjoyed for breakfast, brunch, and even as a bread alternative or snack!
Lisa Cantkier is a writer and educator specializing in nutrition and health. She is coauthor of the diabetes-friendly cookbook The Paleo Diabetes Diet Solution. Follow her on social media at @LisaCantkier and contact her by email at [email protected].com.
- 4 large eggs
- 1 cup almond flour
- 2 teaspoons pure vanilla
- 1/4 teaspoon Himalayan rock salt
- 2 tablespoons olive oil
- Your favorite pancake toppings
1. In a large bowl, combine almond flour and salt.
2. In a small bowl, mix eggs and vanilla.
3. Pour the egg mixture into the flour mixture and mix well.
4. In a skillet, heat 2 tablespoons olive oil over medium heat.
5. Pour small amounts of batter into the skillet to create a pancake and fry until batter is bubbling. At this point, flip the pancake. Continue with this method until all batter is cooked and golden brown. Serve warm with toppings such as flavored stevia liquid (use only a few drops), sliced banana, cinnamon or berries.
Courtesy of Lisa Cantkier.