Cravings Pt. I

Once in a while you get that uncontrollable hankering for something you don't normally enjoy.  French fries with gravy, a tuna macaroni salad, orange sherbet, okay are those just me?  I get some weird cravings and I never really know why or how.  A lot of the time, I try to deconstruct them.  "What did I do or not do today that lead to this super carby/cheesy/fatty craving?"  "when is the last time I had one of these foods?"  You get the point.  Sometimes, I give myself a proper giant glass of water or a nap and figure out my real craving was rest or hydration.  Sometimes, I allow myself to dive in and indulge.  It's listening to your body and getting to know the cravings that makes it all balance out.  I would agree definitely not to give in to the twix craving every time your boss yells at you (why you're at a job where you allow a boss to yell at you is another story) but maybe once a week, after you've exhausted all the other options and that dreamy gooey crunchy craving is still lingering on your tongue.

Last night the pancake craving hit.  They're something I don't normally eat, mostly because I have enough issue with my blood sugar in the morning, I don't like to add to it by eating sugary treats.  I decided a pancake dinner would be the way to go, that way I could sit on it through the next day and if it was still persistent I'd go ahead and making it.  

Instead of syrup or sugar I served these with a fresh apple compote made with apples, cinnamon and a little honey.  Pancakes for dinner sounds quite alright with me.

Gluten Free/Dairy Free Meyer Lemon Pancakes

2 eggs, separated

3 tablespoons honey

3 tablespoons melted butter

3/4 cup almond milk

1 Meyer lemon, zested and juiced

1 1/2 cups bobs red mill AP gluten free flour (or whatever you use)

1/2 teaspoon salt

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1. Whisk egg whites until lightly fluffy in separate bowl, reserve.  Mix yolks, honey, butter, milk, lemon juice and zest.

2. Combine all remaining dry ingredients and reserve.

3. Add wet ingredients to dry and stir to combine.  Fold mixture into egg whites little at a time and let sit while you preheat your griddle or cast iron pan.

4. Add to pan one ladle at a time and flip when sides are browned and bubbles are formed on surface.  I like to keep them in the toaster oven while I'm making a bunch.