I am a week into unemployment (or uninternshipness) and have been slowly but surely working on my paper, moseying about my apartment, and applying for a stack of really great job opportunities. I’ve finally opened my mind to the possibility of moving away from Vancouver, somewhere like Toronto, if I am able to find something great out there. I’ve just applied for a really wonderful position at a progressive company that I’ve had my eye on for the last year, so it would be wonderful to work with them. It will be a very sad thing if we have to leave Vancouver, we’ve certainly felt like we belong here, but sometimes you have to do what’s best for your career and Gen is on board. So, we’ll see where all this goes.

In other news, I’ve made a very tasty pancake that is low in carbs, high in tasty, and totally satisfying for a breakfast any day of the week. I tend not to make myself up anything too fancy for breakfasts but today felt like a pancake-y day (it is gloomy out). There are a lot of suggestions about how to create bread-like option with cream cheese and eggs, and I took my experimental skills and went about it in the only way I know how, crepé-like fashion. My rule of thumb for crepés is equal parts flour and milk, plus more milk. I know, it isn’t scientific, but I have found that it is a good place to start. So I went equal parts cream cheese and eggs, plus more egg if I needed it. I didn’t. This recipe makes a thin, nicely-textured pancake that is rich in flavour with crispy edges and a tender middle. I served them with some plain ol’whipped cream, but they would taste lovely with berries, jam, or syrup. I just like mine on the mild side of sweet. I would say that these could easily be used for a breakfast wrap or sandwich. They hold together well and the sweetener can easily be omitted.

Flourless Pancakes

INGREDIENTS

• 4oz cream cheese (1/2 block or about 4 1-inch cubes), softened
• 4 eggs
• 1 tbsp coconut flour (*optional)
• 3/4 tsp of a sweetener of your choice (I used Truvia, but sugar would work here)
• 1/2 tsp cinnamon
• 1/2 tsp cardamon

• butter or coconut oil

DIRECTIONS

1. In a medium bowl combine all ingredients. Mix with a handblender until smooth. You can also add all the ingredients to a regular blender.
2. Allow the mixture to sit while you heat a medium pan over medium-high heat.
3. Add the butter or oil to the pan. If using butter, letting it brown for a minute adds a nice nutty flavour to the pancakes, but be careful not to let it burn, just darken slightly.
4. Pour the batter into the pan with a ladle.
5. Cook for 1-2 minutes on the first side, until you are able to flip it carefully with a spatula. Let cook for another minute on the second side.
6. Slide the pancake onto a plate and ladle another one into the pan. Add more butter as needed.
7. Serve with whipping cream, jam, syrup, or straight up.

Simple ingredients.

Bubbly batter.

Pancakes!