I’m a morning person. Getting up at 5-5:30 am is my happy place. But there are some days when my BUTT doesn’t want to drag out of bed. Maybe I’ve been up approximately 1.5 million times with a certain 4 year old…or maybe my 10 month old decided he wanted an all-night buffet. Or maybe my mind won’t turn off and I can’t sleep – okay, you caught me – it’s not my MIND, it’s my PINTEREST account. *Cough*
No matter what the night held, I like a big breakfast. It’s my favorite meal of the day – it’s the one I plan the hardest for. I usually wake up about to chew my arm off, so a big, nice breakfast is important to me. If I haven’t had much sleep and I’m tired, this pan bread is my best friend paired with some fried eggs.
However, it’s not just for breakfast. If lunch sneaks up on you – I know it happens at the same time every day, but goodness…sometimes I turn around and it’s already noon and I’m still in my pajamas. Truth. This bread whips up quickly and will house a nice tuna salad or use it to roll up a nice chicken hot dog in (I’m slightly addicted to the chicken hot dogs from Trader Joe’s).
This miracle bread also works for dinner! Some days I have great intentions: I’m going to get the homeschool room organized, do all the laundry, bake bread, make yogurt, care for the chickens, water the plants, play with the 4 year old and the 10 month old will be happy all day and not cry…or not. Some days it’s a war zone here – and for those days, pan bread to the rescue! Thaw some Sloppy Joes (that you cooked before because you freezer cook, right?) and roll them up in this bread.
I only own one non-stick skillet…and it’s just so that I can make this bread. True story. Everything else gets made in my stainless steel and cast iron – but this baby needs some tender loving care.
I really, REALLY love this pan bread – if you couldn’t tell. In fact, I think I need some right now. So, here’s the recipe while I go stuff my face.
Main Ingredient: Pork
Yield: 1 pan bread
- 6 tablespoons blanched almond flour
- 2 tablespoons egg whites (I buy cartoned egg whites and save my whole eggs to pair with this dish)
- 2 tablespoons almond milk
- Combine all in a small bowl. Whisk well.
- Pour into pre-heated greased skillet or non-stick crepe pan. Cook over medium heat until top is almost dry.
- Flip and cook other side. Trying to flip too soon will result in a mess. Ask me how I know.