These pancakes are a great substitute for “regular” pancakes and a great break from eggs every morning for breakfast (or dinner). This recipe comes from the paleoplan.com site (see direct link below), there are all kinds of great recipes there that you can freely avail yourself to.
Makes breakfast (or dinner) for two
Approximate cooking time: 30 minutes
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1 tablespoon coconut flour
- 2 eggs
- 1/4 cup water (consider soda water for slightly fluffier pancakes – I haven’t tried this yet)
- 1/4 teaspoon freshly grated nutmeg (if I bought the jar yesterday, that’s freshly grated, right?)
- 1/4 teaspoon sea salt
- coconut oil (or olive oil or avocado oil)
- fresh berries
- Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than a normal pancake mix.
- Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
- Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
- Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
- Add more oil to the pan and repeat with remaining batter.
- Top with fresh berries
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.
I like to take frozen berries (usually the mixture found at the local Costco), heat them up with just a dab of maple syrup and pour them over the pancakes. Makes a great syrup!
Direct link: http://www.paleoplan.com/2009/11-23/almond-flour-pancakes/