Pancakes are one of my favorite comfort breakfast foods and what two flavors represent the holiday season better than maple and cinnamon (and pumpkin, of course)? This recipe is high in protein and kept me full for hours. When you have a little extra time one morning (ha ha), treat yourself and your family to this healthful version of a classic breakfast. Next time I make them, I might add a bit of pumpkin and see what happens. I’m sure that they would be delish! If you have a pumpkin pancake recipe, please share it with me. I would love to try it out.
Ingredients:(makes 6-8 pancakes)
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour (or brown rice flour)
- 1 cup unsweetened vanilla almond milk (or coconut milk)
- 3/4 TBS cinnamon
- 1 egg white
- 2 TBS pure maple syrup (or maple flavored agave nectar)
- 1 tsp aluminum free baking soda
- 1 tsp vanilla extract
- dash sea salt
Method:
- Mix together all dry ingredients in small bowl.
- Mix together all wet ingredients in separate bowl.
- Whisk wet into dry ingredients until well combined.
- Heat coconut oil (or raw butter) on skillet over medium-high heat.
- Pour batter into desired pancake sizes and cook for approximately 3 minutes or until it bubbles.
- Flip and cook for 2-3 more minutes.
Enjoy.
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