Happy Friday! You made it through the week! I say this calls for a celebration. Pancakes for breakfast, anyone?
This recipe was inspired by a recent brunch experience in NYC at Ellary’s Greens. Ellary’s is a gourmet cafe that offers healthy, natural and organic foods, and let me tell you, their brunch is AMAZING.
If you live in NYC and haven’t been there, I highly recommend it. I ordered the almond flour pancakes and they were insanely delicious. Perhaps the best pancakes I’ve had, like, ever. My boyfriend, who is resistant to try anything deemed “healthy,” tasted them and loved them also. We both raved about those pancakes and we couldn’t wait to go back and have them again…and I couldn’t wait to go back to my kitchen and re-create them.
I love to experiment in the kitchen and enjoy the challenge of making healthier versions of classic, not-so-healthy recipes. What makes these pancakes healthier that regular pancakes? I’m glad you asked! Almond flour is high in protein, low in carbohydrates and low in sugars. It’s also low glycemic so it won’t send your insulin on a roller coaster ride the way pancakes made with white flour will. While the texture of these pancakes is a bit denser than your typical pancakes, they have a great flavor and I actually prefer the denser version. In fact, if given the choice between these almond flour pancakes and regular pancakes, I’d pick the almond flour version hands down!
almond flour pancakes
paleo & gluten free + vegan option
• 1 cup almond meal/flour
• 2 eggs (vegan friends, you can substitute the eggs with 2T flax meal)
• 1/2 cup of water or milk of choice (I used unsweetened almond milk to go with the almond theme. You may need slightly more/less liquid depending on the consistency)
• 2 tsp baking powder
• 1 tsp pure vanilla extract
• pinch sea salt
• 1-2 tsp coconut oil
• optional: if you want to get really wild, you can add cinnamon and throw some blueberries into the pancake batter.
1. In a medium sized bowl, whisk together all ingredients until batter is smooth.
2. Heat the coconut oil in a skillet over medium heat. Drop the batter by large spoonfuls onto the skillet, and cook for approximately 3 to 5 minutes on each side until bubbles form and both sides are golden brown.
3. Serve alongside fresh fruit and top with pure maple syrup. Enjoy!
What’s your breakfast of choice?
How do you like to celebrate the beginning of the weekend?
Be well xo