Recipes for Busy Lawyers
Editor’s Note—This is a new series for our newsletter, send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!
Submitted by: Hon. Sandra Klein
1 ½ cups almond meal (available at Trader Joe’s)
3 large eggs (at room temperature)
1 ripe mashed banana
2 tablespoons honey
1 ½ teaspoons vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon kosher salt
Canola oil cooking spray
Fresh or frozen blueberries to add to pancakes (if desired)
Berries and/or maple syrup for serving (if desired)
Mix dry ingredients (almond meal, cinnamon, baking soda, and salt) in a medium bowl .
Mix wet ingredients (eggs, banana, honey, and vanilla) in a large measuring cup.
Pour wet ingredients into dry ingredients and mix thoroughly until all ingredients are well incorporated. If the mixture appears too thick, add a tablespoon or two of water to arrive at the desired consistency.
Heat a heavy skillet over medium low heat. The skillet will be ready when a few drops of water sizzle and evaporate immediately. Lightly coat the skillet with the canola oil cooking spray and use a paper towel to wipe off any excess oil.
Ladle about ¼ cup batter into the pan for each pancake. Add blueberries to each pancake if desired.
Cook the pancakes until crispy on the edges and then flip. Because these pancakes use almond meal rather than flour, they will appear much darker than regular pancakes when they are done.
Hold cooked pancakes in a warm oven until ready to serve.
Repeat until all batter is used.
Serve pancakes with berries and/or maple syrup.
* Do not let the name fool you. Although these pancakes are gluten- and dairy- free, they are absolutely delicious!
Hon. Sandra Klein is a WLALA Board Member. Judge Klein is bankruptcy judge for the Central District of California.