One of my favorite weekend activities is making pancakes. It reminds me of childhood when life was simpler; sleeping in and waking to the sent of pancakes on the griddle. Fast forward 20 something years, and that’s barely happening, so when it does I make sure it is extra special.
If you know me, these are not your typical pancakes. They are loaded with nourishing ingredients, like almond flour and coconut flour, for a healthier twist. These are suitable for a low carb lifestyle, or someone who just wants to find something to do with that almond and coconut flour that’s laying around.
I topped these with a berry and açaí “syrup” I made with a cup of frozen berries, a packet of açaí, stevia, and coconut oil. I didn’t write out the specifics, but next time I will. Enjoy the recipe below and if you make it tag me @nutritionbygabby.
Yield: 8-10 pancakes
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp stevia or 2 tablespoons sugar or maple syrups
- 3 eggs
- 1 tsp vanilla extract
- 3 tbsp coconut or vegetable oil or butter
- 1 1/4 cup milk of choice
- Combine almond flour, coconut flour, baking soda, and salt. Combine thoroughly.
- Add whisked eggs, oil, vanilla, milk in a bowl and whisk together. Add to dry ingredients and mix together.
- Heat a griddle pan or non-stick pan over medium-high heat and coat with spray or coconut oil. Using a 1/4 cup for a measure, add to pan and lower heat to medium heat. Cook for ~2 min on each side.
- Top with: fruit, syrup, egg and avocado (my fav), yogurt, or nut butter.