Baked Pancakes, Cauliflower Puree

Recently I talked about making almond meal and using it in primal pancakes.

I’ve since tried the almond meal in baked pancakes (a misnomer, I know, but I don’t know what else to call them), and it’s fantastic.

The recipe is very simple. Put two tablespoons of butter in a pie pan. Melt the butter in the oven at 450 degrees Fahrenheit. In a bowl, mix three eggs, half a cup of flour, and half a cup of milk. I’ve tried wheat flour, oat flour, and almond meal, and all work great. I haven’t tried replacing the cow milk with coconut milk. Pour the batter into the pie plate, and bake for 20 minutes. (Shave off a couple of minutes if you use straight almond meal.)

One nice thing about these is you can put two or three cakes in the oven while you get the rest of breakfast ready; they aren’t as labor intensive as regular pancakes.


Next (and unrelated), recently I purchased five nice heads of cauliflower from Target for a buck each. I steamed, pureed, and froze them. I used my new Tovolo silicone ice cube trays, which I really like.

The plain puree was also a great side-dish with butter and a little salt and pepper. I plan to add the dethawed puree to scrambled eggs and such, a la Jessica Seinfeld.