Nutritious Almond Flour Pancakes - kid friendly

Updated: Jun 12, 2021

Nutritious Almond Flour Pancakes


Makes 12 small pancakes

(TIP: Make extra pancakes, double the recipe if you need to, and store them in the fridge. You can reheat them by sticking them in a toaster or eat them cold as a quick protein snack on the go!)


Ingredients:

2 ⅔ cup blanched almond flour (level each scoop for best results, must be blanched)

2 tsp baking powder

½ tsp sea salt

½ cup almond milk

4 large eggs* (organic, cage free with no added hormones or antibiotics)

2 Tbsp organic pure maple syrup* (Grade A syrup is lighter in color, a little less strong maple flavor and has less antioxidants. Grade B is darker in color, more robust maple flavor and has more antioxidants. Both work well for recipes - it's just personal preference.)

2 tsp organic vanilla extract

Extra-virgin olive oil or avocado oil for the skillet


*See notes at bottom


Instructions:

  1. Mix all dry ingredients together in a bowl (almond flour, baking powder and salt - plus flax and chia seeds if you choose).

  2. In a separate bowl, whisk together all wet ingredients (almond milk, eggs or flax egg, maple syrup and vanilla extract).

  3. Add wet ingredients to the bowl of dry ingredients. Stir together until everything is moistened. If your batter is too thick, add small amounts of almond milk until batter is to desired consistency. If it’s too thin, add small amounts of almond flour until desired consistency is reached.

  4. Heat a large pan or a skillet to medium-low. To reduce your exposure to chemical toxins, do not use teflon cookware*. An oiled cast iron skillet works well. Use extra virgin (unrefined) olive oil to oil the pan/skillet.

  5. Scoop batter, ¼ cup per pancake, onto skillet. Low heat is optimal to allow for the middle to cook. Each side should only take a few minutes to brown and cook through.

  6. Serve with mixed nut butter and maple syrup, your favorite fruit, or eat them plain!


Optional additions for more nutrients:

Organic chia seeds and/or organic flax seeds - in my opinion, the body will absorb these better when they are ground up. They are packed full of healthy omegas which help with reducing inflammation in the body, fiber for helping you feel full longer and leveling blood sugar and are protective of the heart and brain! Try adding at least 1 Tbsp of each to your pancake or waffle mixture, as you experiment with the recipe you may want to add more. If you cannot find ground chia seeds or flax seeds, buy them whole and grind them yourself in a mortar and pestle!


*To make this without eggs, use flax meal instead and follow directions on package for egg replacement ratio. “Flax-egg” makes the pancakes more dense and takes a little longer for them to cook through.


*If your kids don’t like pure maple syrup, look for brands that are certified organic and made without high fructose corn syrup.


*Cookware: to reduce chemical toxins, known to disrupt the endocrine system (meaning, it can mess with your hormones and health) - stick to only using cast-iron, stainless steel or 100% ceramic cookware. AVOID non-stick teflon type cookware as it is highly toxic.


To skip the homemade version and still get nutritious pancakes, check out Purely Elizabeth Grain Free Pancakes. I’ve found it online, at Costco, Smiths and Harmons (my local grocery stores). Those with nut allergies - read the label closely for cross contamination warnings.




Nutritious Almond Flour Pancakes - kid f
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