I wrote this guy quite a while ago – forgot to publish it though

So when my alarm went off this morning at 5am, I was not exactly in the mindset of jumping out of bed, whipping up my favorite almond meal pancakes and conquering a day full of flying. Luckily, I didn’t have to….

To my great surprise and relief, a fellow flight attendant had taken off my shoulders the early-wake-up portion of the 3 day trip I have on my schedule today, i.e. I’m not flying to Denver and back this morning. This discovery = ecstatically happy Adria who can now wake up with husband and indeed make almond flour pancakes. In my overwhelming joy, I have decided that you too should make almond flour pancakes, with chocolate OF COURSE…

A few ingredients make the most tender delicious pancakes you’ve ever had!

1 cup almond meal

2 eggs

1/4 buttermilk or plain kefir

2 tbsp agave nectar

pinch of salt

1/4 tsp cinnamon

1/4 tsp baking soda

butter

bittersweet chocolate chips

Mix together in a bowl all of the above ingredients, except the butter and chocolate chips. The consistency will be thicker than regular pancakes – don’t worry! Heat a flat non-stick pan or skillet at just under medium heat and melt in a heaping tablespoon of butter – You enough butter that the pancakes will kind of ‘float ‘ on a thin sea of butter…mmm…. When you can feel the heat of the pan several inches away, use a 1/4 cup measure to drop-pour your pancake mix.

See how they ‘float’ on the butter?! OH SO YUM!

These take a while, so be patient – wait until there are a few bubbles and the pancake will lift easily from the pan before attempting to flip, about 3 minutes. Just before you flip each pancake, carefully place the chocolate chips into the batter. flip very gently and cook on the opposite side for about 1-2 minutes. Remove from the pan, add more butter and do the same with your next batch. Enjoy!!