Paleo pancake nirvana

I have reached it.


Textbook perfection this a.m.

Except I added a serving of Ghirardelli dark chocolate chips to this particular pancake, which I believe is not technically in the textbook, but screw it.

HERE’S THE RECIPE that Aaron and I make so often, we have it memorized.

I think the key is the ground flaxseed, as it adds a bit more substance to the mix and makes the texture more pancakey and less eggy than other recipes I’ve tried. We use Bob’s Red Mill brand.

I like to smear a serving of almond butter on top, and Aaron goes for peanut butter, but today I’m eating it dry due to the chocolate chips. I tried syrup once and it was way, way too sweet on top of the already-sweet pancake!


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