As the weekend is approaching I wanted to share this yummy pancake recipe with you. I made these for my kids last weekend and they devoured them. Well, so did I! Almond flour gives the pancakes really nice nutty flavor which I love.
This is my healthier and more nutritious version of the typical American style breakfast pancakes. I used almond and einkorn flour and by doing that I made these pancakes high in protein and fiber unlike your typical standard recipes.
Einkorn flour is not gluten free but it is made from simplest form of wheat that has not been hybridized so it is easier to digest and better for us. I have been using it for a while now and once you learn how to cook with it, it becomes just like regular flour. Click here to learn more about einkorn flour and why use it.
1 cup of whole milk
1 cup of almond flour (Bob’s Red Mill)
1/2 cup of einkorn flour (Jovial Organic All purpose)
1 teaspoon of vanilla extract
Toppings: Nutella, Almond or Peanut butter, Pure maple syrup, Raw honey
Beat 1 egg, add milk and vanilla extract and mix. Add dry ingredients and mix until smooth.
Heat up the skillet or pancake pan and use PAM to grease it. Scoop out about 1/4 cup for each pancake and cook the way you would regular pancakes. I usually cook them for about 1 min on one side and then only few seconds on the other.
When pancakes are ready layer 2 or 3 with topping of your choice. I used Nutella for kids and almond butter for myself. Serve with strawberries or raspberries and enjoy!
I hope you will love these as much as we do!
Until Next Time,