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Cooking with Camel Milk: Pancake Breakfast

   A hearty breakfast is great to kickstart your metabolism in the morning, which is why often share my favorites. Pancakes are an American flagship, served nationwide by the masses. The initial presumption is that there’s no way they can be good for you, but what if I told you it was possible to add a healthy spin to your pancake breakfast. Give it a shot!

The DromeDairy™ Pancake Breakfast


-2 cups of almond flour (coconut or all-purpose works as well)

-2 teaspoons baking powder

-¼ teaspoon salt

-2 eggs (I usually get from a local farmer's market)

-1 ½ to 2 cups of DromeDiary Naturals® Camel Milk

-Ghee for cooking


  1. Heat your griddle or large skillet over medium-low heat.
  2. Mix together dry ingredients listed above in a bowl.
  3. Whisk eggs into 1 1/2 cups of DromeDairy™ camel milk.
  4. Whisk this mixture into other ingredients. If batter is too thick, add more milk. (Lumps are okay)
  5. Add a tablespoon of ghee to the griddle or skillet.
  6. Add mixed batter to griddle or skillet
  7. Choose any pancake size that suits you.
  8. Feel free to adjust the heat as necessary.
  9. After bubbles begin to surface, flip the pancake and cook other side for 2 to 4 minutes.

   If these simple steps are followed you will be left with delicious, and nutritious pancakes. Great for the family and easy to put together. What better way to use camel milk than in a delicious batch of pancakes. This serves great with assorted fruit, pecans and if you choose to splurge, some maple syrup. Enjoy!