(Don’t feel bad. There’s no reason you should know what that stands for.)
BAAM-cakes are the gluten-free cousin of the pitiable Pancake. “Bad Ass Almond Meal” Cakes, if you will.
Yet ANOTHER place to use almond flour (pulverized blanched almonds – sans skin) OR almond meal (pulverized almonds, skin-on) in place of flour, and more delicious than any oatmeal bodybuilder pancake I’ve ever made. Again, I used Bob’s Red Mill.
Remember – quality vs. quantity. Pay attention to your portions, as the healthy fats in almonds pack a higher caloric punch along with the excellent nutritional bang-for-your-buck.
Really Raw Honey – you can see the bits of ‘comb left in the jar!
Just submerge in warm water to soften.
Tip: Make them small. They don’t hold together like a flour pancake.
Blueberry BAAM-cakes:
1 cup almond flour/almond meal
2 eggs
1/4 cup almond milk (Original & unsweetened) OR water
1 tsp. vanilla extract
2 tbs. oil (I use olive, sunflower, or coconut oil)
Handful of fresh blueberries
Combine and cook as you would regular pancakes. They won’t bubble, so pay attention. Top with blueberries. Or if you’re the Caveman, top with a blob of natural almond butter.
This is a rare treat and fun break from the usual omelette. Enjoy!
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