My kids love pancakes for breakfast. Because they like bread. Any sort of bread. Quick bread, yeast bread, sourdough bread- it doesn’t matter. If it’s some sort of bread they will adore me for making it and eat their fill. It goes like this:
Eggs. Well, ok.
Bacon. Yum, thanks Mom!
Bread of some sort. YAY!! Let’s it ALL!!
So in my attempt at getting protein into this children, I’ve begun adding almond flour to my quick breads.
I’ve made straight almond flour pancakes many times, but I prefer a more typical pancake texture, so I have kept regular flour in the mix, but this does work well with a sprouted wheat flour or soft wheat flour.
Delicious Healthy-ish Pancakes
1 1/2 Cup Blanched Almond Flour
1 Cup Flour
2 Tablespoons Sugar
2 Tablespoons Baking Powder
1 Teaspoon Salt
2 1/2 Cups Milk
1/3 Cup Oil
Put all dry ingredients into a mixing bowl and stir to combine. Add eggs, milk, and oil.
Mix with wire whisk or hand mixer until all is incorporated. Pancakes are best when they are mixed a minimal amount, so once you see that all the ingredients are mixed and there are only small lumps left, stop stirring. It will be good, trust me.
Pour about 1/4 cup of batter (more if you prefer large pancakes) onto a warm greased griddle. Allow to cook until bubbles are popped and edges are beginning to wrinkle. Flip and cook until that side is browned.
This makes about 24 silver dollar pancakes or 15 large pancakes.