Almond Flour Pancakes
- Isabel S.
- Oct 14, 2018
- 3 min read
Weekend pancakes are the best. I have wonderful memories of waking up on Saturday at my house or grandmas house smelling the mix of pancakes, bacon, and coffee. Cartoons playing in the background as we devoured stacks planning out the fun for the day. These days, with adult life being so busy, I still try to emulate that feeling of bliss as much as possible. I think we feel like we can't enjoy our time anymore. Our society almost looks down on a slow morning as being lazy and I'm just not going to buy into it! It's ok to be lazy and eat a huge stack of pancakes! Rest is important. Work hard, rest hard. Can we get that moto started? Who's with me!?
Now, that being said, as we get older it becomes more and more important to take care of our bodies so that's why I present you with almond flour pancakes! They're light, delicious, and actually not bad for you as far as pancakes go. One pancake tip I will share is to load them up with toppings like granola, nut butters, and fruit. Even though this pancake recipe is more real that Bisquick, all pancakes by themselves are pretty empty and aren't going to keep you full for long. Piling toppings to high heaven ensures you'll be getting enough fuel for your body to work with.
Here are some tips to make sure these pancakes turn out great because, let's be honest, grain free can be challenging.
1. Cook them on medium heat. I always have a tendency to crank up the heat when I'm cooking, but they will burn, so low and slow is key.
2. Use almond flour, not almond meal. I use the almond flour from Trader Joes which is finely ground.
3. Don't sub butter for the coconut oil. I say this all the time, I'm not afraid of using good quality butter, but sometimes coconut oil works better. I'm going to figure out how to make it work with butter, but until then, use coconut oil.
4. Use a room temp egg if possible. If using a cold egg, the coconut oil that will solidify when the coldness hits it. That's not the end of the world, but just make sure the coconut oil is incorporated as much as possible.
5. Serve ASAP. They're best right off the skillet.
Ingredients
Makes 3 good sized pancakes (double or triple recipe if needed)
1 TBSP melted coconut oil
1 TBSP cane sugar
1 egg (room temp if possible)
1 TBSP Greek yogurt or sour cream
1/3 cup almond flour
1/8 tsp baking powder
Pinch of salt
1/4 tsp vanilla
1/2 tsp cinnamon (optional)
Directions
Whisk together coconut oil and sugar until smooth.
Add egg and whisk until incorporated then whisk in sour cream or Greek yogurt.
Whisk together dry ingredients and add to wet ingredients whisking until well combined (whisk well, paying special attention to break up the hard coconut oil if you used a cold egg.)
Spoon the slightly thick batter into a lightly oiled warm pan.
Cook on the first side for about 2 minutes, until you start to see holes form in the wet batter.
Carefully flip and cook for about 2 more minutes.
Serve warm with your favorite toppings.
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