Where I've Been (and a Flourless Pancake Recipe)

Life is unexpected, in the best way possible.



First: A phone call that our grass fed beef order was ready - weeks earlier than we expected!  Nothing promises good eating like half a cow in the freezer, though we'll opt for the whole cow next time.

Second: A new CrossFit gym opened - just down the street!  A mere seven minute walk from my front door!  Now I can test my theory that the only thing standing between me and six pack abs is a gym membership (and, of course, hours and hours of hard, physical labor).

My local friends, if you're interested in grass fed, grass finished, local beef, I highly recommend Nevada County Free Range Beef.  The owner, Jim Gates, is a passionate rancher and a conscientious steward of the land.

If you're interested in getting fit, get CrossFit at Auburn CrossFit.  The owner, Elijah, will motivate you to do more than you think you can, and you will thank him kindly for kicking your ass.  He's offering introductory classes each evening this week (at 5:30 and 6:30), as well as special membership pricing until Saturday.  Hope to see you there!

And now for a recipe that's been in heavy rotation in my kitchen for the last few weeks.  When I posted the Flourless Waffle recipe last month, Road Trippers asked me to convert a crepe or Kaiserschmarrn recipe.  A Kaiserschmarrn?  I was intrigued and had to find out just what it was.  According to Serious Eats, it "is essentially a thick scrambled pancake."  The ingredients are very similar to two of our favorite pre-Paleo dishes: Dutch Baby and Yorkshire pudding.

So I started researching and experimenting and came up with a flourless pancake that tastes similar enough to Dutch Baby and Yorkshire pudding (at least according to my two main taste testers).  It's also ridiculously simple and easy to make.  You can cook the batter in a skillet on the stovetop as one large, thick pancake, or in smaller batches as smaller, thinner crepes.  Alternatively, you can bake the pancake in a hot, buttered cast iron skillet, like a Dutch Baby, or in a greased muffin tin, like popovers.  Experiment, have fun, eat up!




Egg and Almond Butter Pancakes


2 eggs
2 Tablespoons smooth almond butter
1/4 teaspoon baking powder

Mix ingredients in a blender or with a handheld blender.  Pour batter into a hot, buttered skillet; cover and cook over medium-low heat for a few minutes.  When the pancake is no longer glossy and wet, but matte and beginning to dry, gently flip the pancake over and cook for a minute or two on the other side.

It's not quite a Kaiserschmarrn or a crepe, but served with strawberries and creme fraiche, I didn't miss flour one little bit.  It's a perfect post-WOD treat.