As a dairy and gluten free family I find breakfast is the trickiest meal of the day. If you think about all the classic breakfast foods they almost always contain gluten or dairy, and usually it’s both.
These mini egg yolk pancakes are a great way to get some healthy fats, namely omega 3’s, into your family’s bellies in a tasty and nutritious way.
I often use egg whites in recipes and this is a good way to use up the left over yolks.
They are SO simple, only 4 ingredients. You don’t have to make them mini, this recipe works well for a full sized pancakes as well BUT the mini ones do seem to go over better with my toddler so that’s the route I went.
You will need:
6 egg yolks
2 TBSP of almond milk (or milk of choice)
1 TBSP of all purpose gluten free flour (I find almond flour works as well)
1/2 tsp of cinnamon
Start by mixing the egg yolks and milk together.Once well mixed you can add in your flour and cinnamon. Use a whisk to ensure there are no lumps in your batter.
Heat some avocado oil up at medium heat in a small skillet and then carefully spoon in small amounts of the batter. You can play around with this to get the size, and shape, that you like but I find that a 1/2 tbsp works perfectly.
Let them cook on one side until the edges begin to bubble, you want to ensure that the bottom of the pancake has cooked well before flipping, otherwise they will fall apart.
Serve with toppings of choice, my family likes berries and maple syrup.
It only takes a few minutes to whip up a small batch of these making them a weekly occurrence for my family.
They keep well in the freezer and fridge if you like to batch cook.