These almond pancakes are a must try. The almonds have a mild sweetness to them and are delicious.
I make my own almond meal and this takes a little prep work. I first soak the almonds in water and a pinch of salt over night. In the morning the skins are really loose on them and are easy to peel off. Peeling the skins does not take a long time to do and the kids love helping! I then take my skinless wet almonds and stick them in the back of the fridge with no lid. My husband says our fridge has an evaporator in it – so in a day or two my almonds are dry. Other ways of drying out the soaked almonds is by putting them in a dehydrator, toaster oven, or regular oven. Once my almonds are dry and I am ready to use them, I just put them in a coffee grinder and buzz away – and my almond meal is ready.
The other alternative is to just buy almond flour at your local health food store or health food section in the grocery stores.
Sweet Almond Pancakes
Pancakes
¾ cup almond meal
2 teaspoon arrowroot flour
1.5 teaspoon baking powder
3 eggs
1 tablespoon vanilla
½ cup full fat milk
Pinch of salt
1 tablespoon of butter
Mix the dry ingredients into a medium size bowl – almond flour, arrowroot flour, baking powder and salt. Mix well. Next add the eggs, vanilla, milk into the bowl. Mix well. Heat up a frying pan, add butter and spoon out the batter onto the hot pan. Flip the pancake when the edges look cooked and golden.
Makes 6 pancakes
Nutritional Information per Serving
Calories 140.8, Total Fat 11.1 g, Sodium 187.8 mg, Total Carbohydrate 4.7 g, Sugars 1.7 g, Protein 6.3 g
Low carb sugar free toppings that I use:
- Butter with cashew butter (a very creamy and sweet nut butter)
- Butter and sprinkle cinnamon
- Pancake spread made out of 2 tablespoons cream cheese, 4 tablespoons yogurt, 1 teaspoon vanilla, 2 drops of stevia extract.
Regular Toppings for my kids:
- Butter, honey, yogurt and berries
