My kids love pancakes and I love giving them gluten free goodness. I also like creating recipes that are full of good fats for my kids and my clients.
For me, the days of pancakes are over, since having ulcerative colitis. I keep it more simple with a smoothie, green juice or a pancake that is totally grain free but the kiddos love the FLUFF when it comes to this recipe.
This recipe is wicked easy and trust me…make a large batch and put away the extras in the freezer. When you are starved for time, just take them out and re-heat in the toaster and serve with fruit and maple syrup or honey.
If you are looking for a low sugar alternative to maple syrup, just ditch that stuff and use fresh fruit or sprinkle some stevia or cinnamon on the pancake.
Grab this recipe here:
Gluten Free Almond Pancakes (Wheat-Free)
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients: 1 egg
1/2 cup almonds, finely chopped
1 3/4 cups oat (for a wheat-free option)
1 1/2 cups almond milk
1/4 cup coconut oil
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt
Add berries or dairy free chocolate chips for a sweet and delish treat. If you need a protein pancake for a boost of energy, add 1 scoop of your faborite protein powder. We love pea protein as it blends so well in smoothies and baking.
Directions:
1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.
3. Cook on lightly oiled skillet until golden brown.
Serve warm with maple syrup or honey.
Enjoy this gem.
XOXO,
Rachel
