Gluten and Grain Free Pancakes
So this morning I woke up with the hankering for some pancakes. However, I don’t tolerate wheat very well these days (hence the gluten free recipes). So, I took a recipe that I found here and modified it. So here is my rendition of these Easy Almond Flour pancakes.
- 1.5 C Almond Flour (I use Bob’s Red Mill)
- 1/4 C Arrowroot Flour (Bob’s Red Mill was used)
- 3 Eggs
- 1 C Almond Milk (you can use any milk really but I’m lactose intolerant so I used almond)
- 1 tsp Vanilla Extract (I make my own using vanilla beans and vodka)
- 1/2 tsp Cardamom
- 1/2 tsp Cinnamon
- 1 packet artificial sweetener (optional and I used Swerve)
Mix all ingredients into a bowl and you can use your hand powered whip or use an electric mixer, both will do. After it is mixed, you can set aside and get your griddle ready to make pancakes. If you’re going for an all paleo experience you can use coconut oil or cold pressed olive oil spray to cook them on. Flip when they get the little bubbles on the edges.
Overall they were pretty good. They’re very nutty (they would be considering the almonds) and my 7 year old son seemed to like them pretty well. He asked if we were having regular pancakes and I asked him what he meant, and he said “You know the kind made from wheat?” I told him no and that I can’t eat wheat so these are the kind we get. He smelled them and he said they smelled good. I had him taste it without any syrup on them. He said they tasted different (not good or bad). So, then I put some syrup on them and he said they tasted fine.
Something to note, if you do decide to use syrup on these pancakes, be aware that they do not soak up the syrup and so you don’t need as much as you normally would on traditional pancakes. Overall this was a win, I think I’ll try coconut flour next time and see what I get and if they taste better or come out fluffier.
Nutritional Content per pancakes:
Makes: 12 – 4″ pancakes.