Monday, April 15, 2013
I came across this on Pinterest recently and I liked the idea of pancakes without white flour. These would accommodate a lot of diets (they're gluten free and even Paleo, I think). I was a bit skeptical because not all of my Pinterest experiments turn out well so I just tried out a half batch. I knew that if I promised my kids pancakes for breakfast and they turned out bad, we'd have a major morning crisis on our hands.
As you would expect of the ingredients, they were a little gritty in texture (I did use the finely ground almond meal from Bob's Red Mills) but I liked the nutty almond flavor. I might experiment with adding a little more water (or almond milk?) to the batter to make the pancakes a bit thinner. They reminded me a little of corn cakes that I've had before. After a few bites, Middle asked me to make "the other kind" of pancakes but for the amount of protein they pack, I'd eat them again!
Almond Pancakes (serves 2-3)
1 1/2 cups almond meal
1/4 cup water
2 T cooking oil (I used vegetable oil - coconut oil would probably be tasty)
1 tsp sugar or other sweetener (optional)
dash of vanilla extract
dash of cinnamon
Mix all ingredients together. Cook as you would "normal" pancakes. They might not have bubbles on the surface as much as normal ones but if you look closely, you'll see small bubbles and dry edges indicating it's a good time to flip them over.