Just two months ago, I was blending up leftover cooked beef or rotisserie chicken and eggs to make something that sort of resembled pancakes. Meat-cakes! With a splash of maple syrup and a dollop of butter, they weren’t half bad. They even looked like the real deal, and browned up quite nicely, only tasting somewhat suspicious if you thought too long about the ingredients.
Over the years, I have dabbled in all forms of pancakes. What can I say, they make my heart sing in the simplest way! I grew up eating everything from diner pancakes smothered with whipped cream and studded with gooey chocolate chips to artisanal pineapple upside-down pecan pancakes from our local breakfast joint.
We’ve made trail mix pancakes, peanut butter pancakes, curried zucchini pancakes, sweet potato pancakes (both savory and sweet!), spam-cakes, almond flour pancakes, and even jumbo-sized spiced pumpkin pancakes, thanks to good ol’ Trader Joe’s. I grew up to Sunday mornings that began with the fluffiest lemon poppyseed pancakes. I still remember how the house smelled like candied lemons and caramel…I thank my mom for that!
In my college years, I experimented with everything from vegan banana oatmeal pancakes, to fermenting my own blue corn and heirloom wheat for sourdough pancakes, to using leftover rice and lentils to make my own dosa-inspired pancakes, and even soaking and sprouting buckwheat groats for the heartiest pancakes in town. I’ve blended up leftover sourdough with eggs and successfully birthed a plate of tasty treats. I even mastered the 3-ingredient tahini-banana-oat pancake, that sticks together surprisingly well, and my goodness, sings even more gloriously with some orange zest, olive oil, and rosemary tossed in!
I even look fondly back to the dense, nut-flour based pancakes I’d experimented with in my gluten-free baking days, so heavy that one before bed guaranteed a good night’s sleep.
Yet, even with my carnivore meat cakes and the buckets of pancake memories to hold me over, my heart still yearned for something fluffier and lighter. Something a little less meaty and a little more…Dreamy? Shareable?
As I dive into the work of Ray Peat and experiment with expanding my diet beyond just meat, I feel euphoric about sharing my version of his milk powder pancakes.
They have brought the fluffy magic of pancakes back into my life, and my goodness, do they pair well with a cup of milky coffee and a drizzle of maple syrup. I hope you enjoy these bad boys as much as I do. Right off the griddle, they are fluffy and light, sure to fill you with delight.
1 cup of organic non-fat milk powder
2 pasture-raised eggs
¼ cup cottage cheese
⅛ tsp baking soda
½ tsp salt (or more!)
Splash of orange juice
Optional: lemon zest, lemon juice
- Put everything in a bowl.
- Mash it all around until it resembles chunky mashed potatoes
- Heat a skillet to medium heat, generously oil with coconut oil or butter
- Cook until you begin to see bubbles, then flip, lowering the heat as needed
- Share with someone you love or could use some love
If you have any leftover, I highly recommend trying them cold. They serve as the most delightful snack any time of day or night, and even pair well with savory toppings like cilantro, feta, and crumbled bacon.