My family and I love restaurant type breakfasts on the weekend. I’m always trying new recipes whether they are savory or sweet. This morning we made almond flour pancakes and they were delicious. My kids loved them, they had great texture and flavor and were not overly sweet. I looked up a few different recipes online and tweaked them to my liking. These pancakes are on the thinner side, if you are looking for fluffier pancakes you can replace the milk with seltzer water.
I was very excited to used my Blend Tec for the first time to make almond/walnut flour. I was a little nervous about making nut butter instead of flour, so I stopped blending early and there ended up being small chunks of walnuts in the flour. The walnuts ended up making the pancakes that much more delicious.
If possible, use nuts that have been soaked and dehydrated and make your own flour or purchase soaked and sprouted nut flours. Most nut flours you purchase in the store have lost most of the nutritional content and can be stale or rancid. Store bought nut flours can also have phytates/phytic acid, which impede the absorption of minerals in your body and can also cause gas and bloating.
Enough talk, now for you to make and enjoy these pancakes.
Delicious Almond Pancakes
2 cups finely ground nut flour (ex. soaked and dehydrated almonds, pecans, walnuts)
2 Tbsp honey, melted
4 Tbsp butter melted (or coconut oil)
1/2 cup whole milk (raw milk is preferable)
1 tsp vanilla extract
1/2 tsp sea salt
optional to add a few chopped walnuts (maybe 1/8 cup) to batter
Mix together. Butter skillet and cook on medium heat.
Top with sliced banana and toasted unsweetened shredded coconut.
For syrup, I like to melt 4 parts butter to 1 part Grade B Maple Syrup, drizzle on top and enjoy!