September 21, 2016
Pancakes are a great way to start the weekend and making them from scratch is even better. This Almond Pancake Recipe is easy to make and great tasting. Give it a try this coming weekend.
Yields: 4 to 6 servings
Total Time: 20 minutes
½ cup gluten-free flour (like Bob’s Red Mill) or Brown Rice Flour or Whole Wheat Flour
⅛ cup quinoa flour
⅛ cup almond meal
2 teaspoon baking powder
2 tablespoon coconut sugar
Pinch kosher salt
1 egg yolk
¼ teaspoon vanilla paste (or ½ teaspoon vanilla extract)
½ cup coconut oil (melted, but room temperature)
1 tablespoon vegetable oil or Grass Fed Butter
Combine dry ingredients and mix well. In a separate bowl, beat together the egg and egg yolk, and then add almond milk and vanilla. Add the dry ingredients to the wet and mix well.
While constantly whisking the batter, slowly drizzle coconut oil into the mixture. Allow to rest for 10 to 15 minutes.
On a medium to medium high heated griddle or nonstick pan, use a paper towel or to brush a scant film of the vegetable oil.
Pour ¼ cup of the mixture to make a 7- to 8-inch pancake.
Allow to cook about a minute on the first side or until bubbles have subsided.
Flip the pancake and cook for an additional 45 seconds to 1 minute on the second side.
Serve immediately with Grass Fed Butter and your favorite toppings.
Recipe from Extra Crispy and Dave Cruz
Photo Credited to Ambitious Kitchen
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