High-Protein Acorn Pancakes

These pancakes are fast and easy to make - and pack very little carb and a lot of protein to start your day off right.

Ingredients

• 2 cups acorn flour

• 1/2 cup wheat flour

• 4 eggs

• 1 tsp salt

• (Optional) To make these cakes completely gluten-free, replace the wheat flour with an additional half cup of acorn flour and add an additional egg to improve binding.

Process

1. Combine the acorn and cornmeal with 2 cups of water and boil until it congeals. If you have leftover cooked acorn polenta or acorn mash, skip this step and use 2 cups of that.

2. Add the mash to a large mixing bowl

3. Add eggs, flour, and salt

4. Mix thoroughly

5. Add any optional ingredients

6. In a buttered pan or griddle, use a large spoon to pour out batter. For best results, keep to 4-5 nches diameter.

7. Flip when cooked 2/3 of the way through.

8. If savory, add slices of Monterey jack or other good melting cheese of your choice. If sweet, serve with syrup or jam.