Almond Pancakes

Christmas13DSC_0389_11506DSC_0389Pancakes make for a great power breakfast, especially when they’re grain-free, low-carb, clean, and full of protein. This basic recipe from Julia Mueller at theroastedroot.com is delicious and easy, and can be modified slightly by the addition of blueberries, raspberries, or even dark chocolate chips. If cooked plain, garnish with fresh berries of any variety. Enjoy!

Ingredients

  • 1 3/4 cups almond meal flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 3/4 cup almond milk
  • 1/4 cup blueberries (or raspberries or chocolate chips)

Instructions

In a mixing bowl, whisk the eggs and then add almond milk and vanilla extract. Stir well. Add almond flour, salt, and baking powder, and then mix until smooth. Optional: Fold in blueberries with a rubber spatula or large spoon. (You can make this recipe plain or substitute dark chocolate chips for blueberries). Heat a large skillet just above medium heat and add just enough coconut oil to lightly coat the pan. Measure out 1/4 cup of batter and pour into the skillet for each pancake. Cook until sides firm up and a bubble or two escapes from the top, about 3 to 4 minutes. Carefully flip (these are more fragile than wheat pancakes or boxed mixes), and then cook an additional 45 seconds to 1 minute. Repeat with remaining batter. Makes 8 pancakes; approximately 106 calories and 4.5 grams of protein each plain pancake. 

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