Hello September! Bring on the breakfast posts in honor of National Breakfast Month!!!!
Lately it seems that all things fall have been popping up everywhere! Pumpkin Spice Lattes, plaid, apple cider, hay bales, pumpkins…. I AM SO READY!!!! I love fall weather. Its the perfect workout weather. Its sweater weather. And its beautiful! All those leaves changing colors paint such a magnificent canvas. AHHH….*SIGH*.
But alas, the weather decided it was NOT time for fall yet. 90’s and humidity you could cut a knife with….
And so the humidity dulled my excitement for fall. How can I eat pumpkin pancakes when I start sweating just walking to my car from the grocery store??? I can’t. And especially not when I bought fresh raspberries!!! (There was a sale. A GREAT sale).
With a little help from my favorite kitchen companion, The Flavor Bible, I came up with Almond Meal Pancakes with Goat Cheese and Raspberry Wine Sauce.
These sound pretty fancy. They really aren’t. In fact, they are pretty easy. I used half of a gluten free pancake mix by Hodgson Mill and half almond meal for my “flour” base. I added a teaspoon of baking powder and two tablespoons of chia seeds. Side note: I LOVE chia seeds. Obsessed.
I added an egg and coconut oil to the dry mixture.
The final ingredient was almond coconut milk. I used the same blend that I used to make the Cherry Mango Fro-tein Shake. (Note that after I let the mixture sit for a few minutes, I had to add a bit of water to thin the mixture).
After mixed all together, I poured small amounts of the batter on a hot, coconut oil greased cast iron griddle. I added a few sprinkles of goat cheese to the top of the pancakes.
After the bubbles appeared, I flipped the pancakes over until they finished cooking for about 3-4 minutes.
While I was waiting for the pancakes to cook, I added about 1/3 cup red wine to a sauce pan with about a cup of fresh raspberries. I boiled the mixture for about 5 minutes. After turning off the stove, I added 2 T of chia seeds to thicken the sauce.
I served the pancakes with some maple syrup drizzled on top and the raspberry wine sauce. It was the perfect sweetness for me. However, if you prefer more sweetness, I would add a tablespoon of sugar or honey to the actual pancakes.