I. Love. Pancakes. Almost to an inappropriate degree. I knew I would need a <good> pancake alternative when I began turning Mediterranean.
Most wheat flours I've looked at have been discouraging upon checking the ingredients, but almond flour has one ingredient. Almonds. Imagine that. Almond flour is just very finely ground almonds - the basis of this (white) flourless pancake.
I'm happy with the outcome: a bit sweet and bit nutty. Like regular pancakes with an earthy kick.
Let's do this.
1.5 cups almond flour
pinch of salt
1 tbsp pure honey
1/4 cup organic milk
Mix all ingredients together until well combined. Heat olive oil over medium heat. Pour 1/4 cup of batter on skillet. Flip after the edges are firm. Cook on reverse side 30/45 seconds. Makes about 7 medium pancakes.
Rather than smothering my healthy pancakes with unhealthy syrup, I mixed 2 tbsp plain Greek yogurt and 1 tbsp pure honey together, put a couple dollops on top and sliced a banana over it.
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