Wednesday, March 11, 2015

Almond Flour Pancakes

Who loves pancakes? I've always felt that a great way to fuel your day is with a protein rich breakfast, especially if you like to work out in the mornings! I love this pancake recipe because it's easy to whip up and I think we all know what hectic mornings are like, especially if you have children! While the batter is resting, I can help the kids get their book bags ready for school and check on faces, teeth, and ears!

I'm so glad to pass this almond flour pancakes recipe along to all of you great Honeyville fans, which is made with my favorite, Honeyville Blanched Almond Flour. Give it a try. I know you'll love it as much as I do!

1 cup Honeyville Blanched Almond Flour
1/2 cup Vanilla Rice Milk or Coconut Milk
2 Eggs
1/2 tsp Cinnamon
2 Tbsp Raw Honey or Maple Syrup
4 Tbsp Olive Oil, divided
Optional- 1/2 chopped pear or blueberries, butter and syrup for toppings

Whisk almond flour, "milk", eggs, cinnamon and honey together in a bowl. Let sit for 5 minutes.

Preheat griddle or pan to medium then spoon on pancake batter. Reduce heat to low and cook pancake until browned on one side, approximately 3-4 minutes. Flip and cook on other side 3-4 minutes. Repeat to make 4-6 pancakes.

Happy Eating!

Lyn-Genet Recitas


Charlotte Moore said...

I made these for our granddaughter in law. I tasted a tiny piece and though they were way too flat tasting. The needed salt and some baking powder in my opinion . The last 2 I cooked I sprinkled salt on top before flipping them. She said these were the best. I wondered about salt and leavening before I made them but wanted to try them like the recipe.

Anonymous said...

Where/when is the olive oil used?

In The Kitchen With Honeyville said...

Great question! The olive oil is for baking on the griddle. You can use any other oil you choose. This will help the pancakes from sticking.

Lyn-Genet said...

Just a note Charlotte while adding sea salt is fine, adding baking powder will hamper digestion and cause bloating. This doesn't fit into our low inflammatory diet!

Janey Phillips said...

Is it possible to provide carb count for this recipe?

Anonymous said...

Olive oil should not be used for cooking, especially at the relatively high heat needed to cook pancakes. I use ghee or coconut oil for this. A much better choice.

Anonymous said...

These sound delicious ��

Anonymous said...

I had to add 2 Tbsp more of Almond flour because it was way too soupy and burnt before the pancake was ready to turn. I turned down the temp a little bit (quarter less than medium heat when measuring on a stove that goes from med-low, dash, medium). The taste was very bland, so I added a pinch of sea salt and 1 Tbsp blueberry juice from thawed blueberries. Used thickened blueberry juice and blueberries as a topping. That made a HUGE difference in taste.