We really enjoy pancakes, but even when I serve them with a protein such as sausage, we can end up feeling like we had too many carbohydrates. That’s why recently I decided to try making almond meal/flour pancakes.
This recipes only makes five pretty large pancakes, but that was enough for us. As you can see, the pancakes were pretty thick, and we found out they are also very filling. Next time I will make them smaller.
The picture doesn’t show it, but we did put syrup on them. They were good pancakes, and the kids liked them. They just found them to be very filling, which is not a bad thing when it comes to feeding boys. I’ll definitely be making them again.
If you mix this together in a four cup glass measuring cup, you can then easily pour the batter onto the skillet.
- 1 1/2 cup almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 Tablespoon sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup water
- Mix together the almond meal, baking soda, cinnamon, salt, and sugar.
- Lightly beat the eggs, then add to the dry ingredients along with the vanilla extract and water.
- Allow to sit 10 minutes.
- Spoon or pour onto a hot greased skillet.
- Cook for a couple of minutes on each side or until brown. Do not wait for the batter to bubble on top.
- Makes five 5 inch pancakes.
This post is part of Tasty Tuesday hosted by Jen at Balancing Beauty and Bedlam.