Almond Pancakes (Grain Free, Sugar Free, Gluten Free) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 32 |
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I adapted this recipe from Sue Lau's scrumptious Blueberry Pancake recipe (#42041), which was our favorite until we started the sugar-free, no-grains phase of our new whole-foods diet. I modified it to avoid grains and sugar (it probably bears little resemblance, but it helped get me started.) I think these would be great with blueberries; we're trying that next. Try fruit-juice-sweetened jam or unsweetened cinnamon applesauce on top. I think the almonds are pleasantly sweet on their own; they're pretty good just with butter, too. Ingredients:
2 1/4 cups almond meal (or grind up whole almonds very fine in the food processor) |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
3 eggs |
3/4 cup milk |
1/4 cup applesauce |
30 drops liquid stevia (i prefer the sweetleaf clear extract so far, it doesn't have as much of a bitter aftertaste as some ) |
1 tablespoon vanilla extract |
3 tablespoons grapeseed oil (you could also use walnut oil or coconut oil or organic cold-pressed canola) |
Directions:
1. Combine dry ingredients in a medium mixing bowl with a wire whisk. Make a well in center; add wet ingredients and mix well.
2. Pour about 3 Tbs. from a ladle onto an oiled skillet or griddle. Wait to flip them until they look dry around the edges and have a number of bubbles forming on the surface. Then wait a minute or two more-these pancakes take longer than pancakes made with regular flour, and if you try to flip them as soon as they look done, they'll crumple up. Flip and cook another 2-3 minutes.
3. Serve with cinnamon applesauce, fresh berries and yogurt, or sugar-free jam or preserves.
4. Options: Try adding cinnamon or chopped berries to the batter, or substituting mashed banana for the applesauce.
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