I’ve never been the best at making pancakes. I don’t know why, I think it has to do with how I’m not the MOST patient person ever. But with the help of my brother in law (David Snyder), he came up with a pretty successful recipe.
The most important thing when making healthy pancakes is to remember that they are not going to taste like normal pancakes. They just can’t because you’re not using refined flour or sugar.
So give this recipe a try (or two) and add your favorite topping!
Servings: 16-18 pancakes
- 3 cups almond meal/flour
- 2 T baking powder
- 1 tsp salt
- Sweetener (your choice of): 1-2 T stevia, 1-2 T honey or 1 banana (mashed) [we used 1/4 cup Splenda, which I don’t advise but you work with what you got! 😉
- 4 eggs
- 1 cup almond milk
- 2/3 cup coconut oil or grass fed butter (melted)
- 1 T vanilla extract
- Mix dry ingredients until combined. If using honey or mashed banana for sweetener, incorporate this ingredient into the wet.
- Mix in the wet ingredients and ensure the batter is the proper thickness. It should not be too runny and should still be able to form fairly easy.
- Butter/coconut oil the skillet. Cook over medium heat until both sides are golden brown. Continue to add butter to the pan when you cook more pancakes for added flavor.
- Add almond butter (my favorite), fresh fruit or butter to the top of the pancakes and enjoy!