One of my favorite things about the weekend is that I have the time to make a nice breakfast. Most of the time, I choose pancakes or waffles (I do love sweet things). Because I’ve been having fun with gluten free baking/cooking, and I made almond flour yesterday, I of course had to try it out. If anybody’s been wondering, I haven’t gone gluten free. I’ve just been intrigued by it; Alex’s mom recently went gluten free, so we’ve been sharing ideas back and forth, and it’s really made me want to try things out. AND the flours I’ve been using (almond & coconut) are really so nutrient packed, they’re right up my alley.
My favorite source for gluten free recipes is Elana’s Pantry. She has the best coconut flour and almond flour recipes. I have her Gluten Free Cupcake cookbook, and I’ve loved trying out recipes from it. I found a great recipe for pancakes on her blog and adapted it slightly to suit how I like my pancakes.
These pancakes are so delicious. They’re nice and light, with a wonderful nutty vanilla flavor. They sort of remind me of almond cookies in pancake form. Next time, I might add some almond extract to really boost that flavor even more – I love almonds. Drizzled with a touch of maple syrup, these pancakes are the perfect protein packed breakfast.
In a medium bowl, whisk together the eggs, milk, and vanilla. In a small bowl, combine the almond flour, truvia, salt, and baking soda. Stir the flour mixture into the egg mixture, and mix thoroughly.
Spoon 2 T of batter onto an oiled skillet. Cook over medium heat until bubbles begin to form. Flip and cook for another minute or two on the other side. Repeat with the remaining batter.
To keep the pancakes warm while cooking the rest, place a sturdy plate (or oven proof dish) into a 200ºF oven.
Serve with a drizzle of maple syrup.