Back to School Breakfast Idea: Grain* and Gluten-Free Almond Flour Pancakes

Why Paleo or Grain-Free?  Gluten-free can still be loaded with bad carbs and starches. This recipe doesn’t spike your blood sugar and leaves you full for hours.  Great for dieters or for those trying to lower the inflammation in their bodies.

Let’s face it.  Most Americans need to be eating better, and changing up some of our perennial favorites with different ingredients is a sure-fire way to please the carb-loving palate, without the carbs.

Almond Flour Pancake Recipe {paleo, gluten-free, casein,
I n g r e d i e n t s:
-1 cup of almond meal/flour
-2 eggs, separated
-1/4 tsp salt
-1/2 tsp vanilla
-1/4 tsp baking soda {aluminium-free}*
-your fat of choice for frying: ghee, coconut oil. butter, etc.
-water to thinD i r e c t i o n s
1.) Combine all dry ingredients.
2.) Separate egg white and yolks.  Mix yolks with vanilla.  Whip the whites to a stiff peak in a mixer. {this adds air to the batter which is SO needed in GF baking}
3.) Combine egg yolk vanilla mixture into dry ingredients.  Add a tablespoon of water at a time to thin out the batter to pancake consistency.
4.) Fold in egg whites.
5.) On a preheated griddle coated with your cooking fat of choice, drop two tablespoons of batter.  My griddle held eight pancakes.
*you want to keep these on the smaller side
6.) Wait 2-3 minutes each side over medium heat.  Flip.  Flip again. They don’t bubble like regular wheat pancakes.

This recipe yielded about 20 pancakes.  They would freeze well for those that bake and cook ahead.

I want to thank one of my favorite blogs: Sugar and Spice in the Land of Balls and Sticks for teaching me about the egg white whipping trick.  Great blog.  LAXsupermom  is a master at gluten-free baking.  Her waffles alone will convert those into a gluten-free diet.

Linking up to:
Sunday Showcase @ Under the Table & Dreaming

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