At breakfast, my family comes running if I announce we’re having pancakes. Eggs? Not so much, but they really do need some healthy protein and good fat to give them the best start to their day. Don’t get me wrong. We do eat eggs for breakfast, quite often, in fact, and I regularly include homemade sausage in omelets, scrambled eggs, and Quiche, but I really want the days when we eat pancakes to count as well, instead of filling their bodies with sugar, simple carbs, and very little nutrients.
So, I took the pancake recipe from my Better Homes and Gardens Cookbook, and turned it on its ear. The best part? My kids liked these pancakes so well that they didn’t mind them being a little different. These pancakes do have a slightly grainier texture than regular pancakes, but they make up for it in taste. You might be able to avoid some of the grainy texture if you use blanched almond flour, which is made from almonds after their skins have been removed.
Ingredients:
1 cup whole wheat flour (consider using whole white wheat for a lighter texture and flavor)
1 cup almond flour
2 Tbsp. coconut palm sugar (or a few drops of liquid Stevia, to taste)
2 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
2 beaten eggs
1 tsp. vanilla
¼ cup grapeseed oil (olive oil works fine, too)
2 cups unsweetened almond milk (more or less, depending on how thick you want your pancakes)
Directions:
Combine all of the dry ingredients in a large bowl. Combine all of the wet ingredients, except the almond milk, in a separate bowl. Gradually add the dry ingredients to the wet ingredients, then begin pouring in the almond milk, adding enough to give you desired consistency of pancake batter.
Pour batter onto a griddle or skillet lightly greased and set at medium heat. When pancakes start to bubble on the surface and cook around the edges, flip them. Cook for another minute or two, then flip onto a plate.
Tip: If your kids don’t like the difference in these pancakes, consider starting out using 2 cups of the flour you normally use, then gradually begin substituting almond and whole wheat flours, substituting just a little more each time, until they grow accustomed to the taste. They may not even notice a difference, if you go slowly enough!
Tip: If you can’t find almond flour at a decent price, consider tossing some almonds into your food processor and grinding them up yourself.
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