Almond Pancakes
In case you couldn’t tell, I love all things almond, so when Jeff suggested we make breakfast this morning, the first thing that popped to mind was almond pancakes! Made with almond meal instead of regular flour, it’s a delicious and nutritious breakfast treat. Each bite is nutty, grainy, hearty, and packed with almond flavor.
Almond meal not only tastes divine, but it’s also very good for you. Unlike regular all-purpose flour, almond meal (especially the unblanched kind) has many important vitamins and minerals including vitamin E, iron, and calcium. Plus, it has lower carb content than regular flour and is high in fiber. What’s not to love about almond meal?!
Ingredients:
2 eggs
2 tbsp olive oil
1/4 cup water
dash of almond extract
dash of salt
2 tbsp sugar or other sweetener
1 cup almond meal (you can also use almond flour, which doesn’t have the almond skin)
*optional: replace some of the almond meal with both wheatgerm and ground flax for an even more nutritious meal.
Equipment/Materials:
nonstick skillet + big non-metal spatula
mixing bowl + fork + big spoon
Directions:
1. Crack the eggs into the mixing bowl. Add the olive oil, water, almond extract, salt, and sweetener. Beat together with a fork.
2. Add the almond meal and blend well with the spoon.
3. Preheat a non-stick skillet to medium. Add half the batter to the skillet and gently shake/tap the skillet against the stove to level out the batter. Cook on medium heat until you start to see a few small bubbles form on the top. With the non-metal spatula, gently flip the pancake over. Cook for a minute longer until both sides are golden brown. Repeat with the rest of the batter.
Yum! Now you’ve got lovely almond pancakes! Add a drizzle of honey or maple syrup, and this breakfast is scrumptious.
These pancakes are addicting, can’t get enough of them, and can’t wait to make them myself!