We love pancakes but not all the carbs (and bloat) that go along with it. We made these pancakes last weekend, and we've been making them in double batches since!
A double batch yields 20 pancakes, and Darin and I quickly reheat these in the microwave for 1-1.5 minutes, top it off with some blueberries or sliced bananas, and a drizzle of maple syrup. Delicious and filling... and even quick enough for a pre-work breakfast. Since we each eat 2 pancakes daily, it's enough to have for the 5 business days before work... perfect.
Ingredients (for a single batch)
- 1-1/2 cups almond flour (for homemade almond flour, see here)
- 2 tsp ground cinnamon
- 1 Tbsp ground flaxseed
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 large eggs
- 3/4 cup unsweetened almond milk, light coconut milk, or milk (we use unsweetened vanilla almond milk)
- 2 Tbsp coconut oil or butter, melted (we use butter)
- Toppings- Blueberries, sliced banana, pure maple syrup
- Preheat saute pan or griddle on medium heat. Lightly grease with cooking spray.
- While the pan heats up, mix the dry ingredients (almond flour through baking powder) in a medium bowl. Loosen any clumps.
- In a small bowl, mix the eggs, milk, and oil/melted butter. Mix until eggs are incorporated well.
- Add the liquid into the dry mixture, and mix well.
- Using a 1/4 cup measuring cup, pour the batter into the saute pan. Cook for 3-4 minutes, or until bubbles form and edges are cooked. Flip and cook for 2-3 minutes on until underside is lightly browned. Repeat with remaining batter.
- Serve with desired toppings.
Yield: 10 pancakes
Source: Adapted from Wheat Belly Cookbook