Breakfast is definitely my favorite meal of the day, especially when it includes these fluffy and pancakes! I've been testing out a lot of pancake recipes and my goal was to make gluten-free pancakes that had the same softness, sweetness, and fluff of the classic pancakes we all know and love. After lots of trial runs (and too many flops), I finally found the perfect combination of ingredients and the result was heavenly! These pancakes are packed with fiber, healthy fats, and protein, and I promise they don't taste anything like a low-carb, healthy pancake. Top these nutrient-rich flapjacks (or should we say flaxjacks!?) with your favorite fruits and a drizzle of pure maple syrup, and I promise even the most serious bruncher will be a happy camper.
1 cup blanched almond meal
1/4 cup coconut flour
2 tbsp flaxseed meal
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 tbsp coconut oil (melted)
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1 1/4 cup unsweetened vanilla almond milk
Toppings: your favorite berries, banana, and 100% maple syrup
Serving: Makes 12 medium sized pancakes
1. Mix together all dry ingredients
2. In a separate bowl, mix wet ingredients
3. Pour wet ingredients into dry. If batter is too thick, add a bit more almond milk.
4. Spray your pan and wait until it is hot.
5. Cook your pancakes! About 1-2 minutes per side.
6. Serve with all of your favorite toppings!
What's better than a lazy weekend morning (or an ambitious weekday morning) and homemade pancakes? Nothing, that's what! Enjoy!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.