Almond flour is a low carbohydrate, unexpected ingredient in pancakes and one that we’ve fallen in love with. It’s tastier than plain white flour and is a much healthier alternative – especially if you’re concerned about gluten. If you’re ready to spice up Sunday brunch, try out this pancake recipe. It’s divinely nutty!
Almond Meal Pancakes with Strawberry Topping
For the Pancakes:
1 cup almond flour
¼ cup water
2 tablespoons oil
¼ teaspoon salt
1 tablespoon honey
In a large mixing bowl, mix together the almond flour, water, and eggs. Beat until well combined. Add the oil, salt, and sweeteners. Continue to mix until a smooth batter forms. Then, over medium high heat, add a bit of butter or non-stick spray to your griddle/pan. Pour the batter as you would normal pancakes and cook until browned to your liking on both sides. Be careful though! These pancakes won’t bubble on the top the same way as regular pancakes, so you’ll have to use your judgment. While the pancakes cook, start whipping up this strawberry topping.
For the Strawberry Topping (amount can be adjusted to your tastes):
- Frozen strawberries
- Sugar to taste
- Cornstarch (to thicken the sauce)
- A small splash of vanilla
In a small saucepan, combine together all of the ingredients and bring to a boil over medium heat. Stir and let mixture thicken. Then, serve over pancakes warm. Enjoy!