Ingredients for Almond Pancakes
- Almond Meal
- Almond Milk
- Baking Powder
- Sea Salt
- Flax Seed Meal
- Cinnamon
How to Make Almond Pancakes
- Soak 1 cup of blanched almonds in hot water for at least 30 minutes, or overnight for a creamier texture. Drain well.
- Combine the soaked almonds, almond milk, mashed bananas, baking powder, baking soda, salt, and lemon juice in a high-speed blender. Blend until completely smooth.
- Heat 2 tablespoons of coconut oil in a large cast iron skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Adjust the amount of batter depending on desired size.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Keep cooked pancakes warm in a 200°F (93°C) oven while you cook the remaining batter.
- Serve immediately with your favorite toppings such as blueberry jam, coconut nectar, almond butter, fresh fruit, or sauteed vegetables.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
4g
Carbs
2g
