Easy Almond Flour Pancakes
It’s been a long week! And, to top things off I forgot to order groceries so my beloved Bob’s Red Mill Low Carb Baking Mix has been depleted and this morning I was craving pancakes.
Creativity to the Rescue
Well, not only am I deficient on groceries, I don’t have eggs in our house because Rob has a severe egg allergy. In addition, only kinds of flour I have are almond and coconut. So, I got lucky. My creativity paid off and the recipe below was born at about 5:30am this morning. I’m rather proud of it… as you can see I was busy snapping pics before the sun rose.
These pancakes were a total hit! They were a beautiful and delicious start to our day and I think I’m going to make them again this weekend – I still have enough ingredients on hand to make them again. Yay! I hope you enjoy them as much as Rob and I did… the best part was that they are fairly low carb and didn’t mess with our blood sugars like traditional pancakes do. Double yay.
A Recipe Worth Sharing!
Easy Almond Flour Pancakes
Ingredients
- 1.5 cups almond flour
- 3 tbsp egg replacer
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup almond milk, unsweetened
Instructions
- Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil.
- In large bowl, combine dry ingredients. Add almond milk; stir until flour is moistened.
- In batches, scoop batter by ~ 1/4-cupfuls into skillet. Cook 6 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 6 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven. Cooking times vary depending on heat source.
- Repeat with remaining batter, brushing griddle with more oil if necessary.
Notes
If you do not have egg replacer, substitute 3 eggs and reduce almond milk to 3/4 cup.
