If you’re looking for an alternative to higher carb, mostly white flour pancakes, these are for you. Almond flour replaces most of the flour and with the addition of eggs and milk, these little cakes offer a great dose of protein for the start of your day or as mid-afternoon pick me up. They can be served savory or sweet, and enjoyed at any meal or snack, not just for breakfast.
Any Meal Almond Pancakes
These pancakes are so easy to make. Don’t limit them to breakfast, you can make them for any meal or snack. Serve them savory with hummus, guacamole, topped with and egg and a dash of hot sauce or even just a sprinkle of salt and pepper or enjoy them sweeter with berries, a dollop of vanilla yogurt, a drizzle of honey or maple syrup or a just a sprinkle of powdered sugar. During the holiday season, I often add cinnamon, nutmeg and ginger, and even pumpkin to the batter.
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Ingredients
70 grams (a little less than 1 cup) almond flour
30 grams (about 1/4 cup) whole wheat flour
2 large eggs
1/2 cup low fat milk or buttermilk
Directions
- In large glass measuring cup, whisk the almond flour, eggs, and milk.
- Heat skillet over medium heat, spray or brush with oil. Pour 1/4 cup batter per pancake into the skillet. Cook for about 1-2 minutes. Flip and cook for another 30 seconds or until golden brown.
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Recipe adapted from Jules Clancy over at thestonesoup.com
judymatusky.com
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