There is really nothing better than pancakes. They are seriously delicious and if prepared with the right ingredients, can be nutritious and wholesome. I am especially a fan of whipping up a batch after a long run. The thought of yummy homemade ‘cakes gets me through those last tough miles on many a run.
I’ve made a ton of different pancake recipes. Basic whole wheat, whole wheat banana blueberry, old fashioned buttermilk, whole wheat chia seed…the list could go on and on. While all these recipes are delicious, I wanted to make a batch with my gluten free friends in mind. I am fortunate enough not to have any gluten issues but I know there are tons of people out there who do and the thought of these fine folks missing out on one of life’s best breakfasts makes me sad. So, almond flour comes to the rescue!
Almond flour is high in protein and low in carbs and sugar, making it not only gluten free but also diabetic and Paleo friendly. Even better, it produces a moist pancake, which, in my book, is a big deal. There is nothing worse than a dry pancake! I made these almond flour pancakes this morning for the first time and was beyond pleased. They tasted wonderful and did a great job of giving me energy for my morning run/weight training session. If you are looking for a fun and new breakfast recipe, I highly suggest giving this one a try. Whether you are looking for gluten free goodies or are just into eating a variety of good for you foods, I’m certain these fit the bill.
Gluten Free Almond Flour Pancakes
This recipe makes approximately 20 small or 12 medium-sized pancakes
• 1 ½ cups almond flour (I used the Whole Foods bulk bin kind)
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• dash nutmeg
• 3 eggs
• 4 tsp skim milk (substitute a dairy free milk to make Paleo friendly)
• 2 Tbsp honey
• 1 tsp vanilla
• favorite fruit for topping
• preheat a skillet or griddle to medium heat
• mix together flour, baking soda, salt, cinnamon, and nutmeg
• in a separate bowl, whisk together eggs, milk, honey, and vanilla
• mix together the dry and wet ingredients
• spray the cooking surface with a non-stick spray and ladle the batter onto the hot surface (Note: smaller pancakes are easier to flip with this recipe. A larger pancake may fall apart)
• when bubbles form and pop on the surface, flip and allow the pancake cook through
• remove when done, and top with the fruit of your choice (and bit of maple syrup)
* Note: about halfway through making these, I usually need to adjust the heat of my skillet, as it may get a little too hot. Try lowering the heat to about medium low halfway through the cooking process.
Let me know how you like them!
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