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.

PanBread1

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.

Print Recipe

Quick Almond Pan Bread

Serves: 1

Ingredients

  • 4 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

Directions

  1. Combine all in a small bowl. Whisk well.
  2. Pour into pre-heated greased skillet or non-stick crepe pan. Cook over medium heat until top is almost dry.
  3. Flip and cook other side. Trying to flip too soon will result in a mess. Ask me how I know.

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