ALMOND JOHNNYCAKES (GLUTEN FREE)

10 things going on in my head right now:

 

1. I am a much angrier person as a cyclist than I ever was as a driver. Thankfully the happy-brain chemicals produced by biking uphill offset my knee-jerk reaction to flip off every idiot who cuts me off, honks at me for no reason, or pulls out in front of me in traffic. 

 

2. Everyone should eat pie for breakfast. Because pie.

 

3. This food blogger makes chocolate tahini cakes and jokes about how her mini pumpkin sufganiyot look like boobies. Which makes me want to start writing/drawing legitimate fan-mail. Like, nerdy drawings of me eating her cake surrounded by cats and rainbows.

 

4. Sometimes having old friends become new roommates is the best. It's like a boy dance party every night i.e. N64 Super Smash Bros. showdown 24/7. It's also kind of like have a curious, walking agri-library around that I can ping ideas off of. 

 

5. I can't get over how good vegan marshmallows are. Having abstained for years (most marshmallows are made with horse or fish gelatin) eating them again feels completely foreign and sneaky. On another note, why are there no memes of kittens and cute children freaking out over marshmallows? 

 

6. PEAR AND APPLE EVERYTHING. 

 

7. Craving latkes. Why did my great great great Jewish grandfather have to convert to Catholicism for his fiery Irish wife-to-be?! I COULD HAVE EATEN SO MANY MATZO BALLS AND HE RUINED EVERYTHING. 

 

8. I actually know very little about my Jewish Ancestry. My grandmother just prefers to speculate on our relationship with bastard kings of old, I think.

 

9. Hermione is my new nickname at work (my day job). PROUD.

 
10. You know when you eat pancakes and you say to yourself THESE ARE THE BEST PANCAKES and it's like no pancakes existed before and none could possibly come after and you couldn't imagine a better breakfast? And then the next time you make pancakes you think the same thing? And then you make Johnny cakes and you're like what are pancakes? I've never even heard of those. Forget it you know what I mean. 
ALMOND JOHNNYCAKES (GLUTEN FREE)
Recipe Type: breakfast
Author: Renee Shuman (Will Frolic for Food)
Ingredients
  • 1 cup almond meal
  • 1 cup yellow cornmeal
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 egg
  • 1 1/4 cup almond milk
  • 3 tbsp agave (or maple syrup)
  • 2 tbsp melted coconut oil, + more for frying
  • Maple syrup, agave, and almond butter -- to serve
Instructions
  1. Heat skillet or griddle to 300'F. Coat with coconut oil.
  2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle -- mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
  3. Serve with almond butter or ghee and your favorite syrup.