This wheat-based gluten-free pancake recipe is a simple dish to make for breakfast with health benefits such as lower LDL Cholesterol and blood pressure.
Serves: 3 (total of 6 pancakes)
Prep Time: 5 minutes
Cook Time: 10 minutes
1 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
2 brown eggs
1/4 cup almond milk
1 tsp coconut oil
1 tsp vanilla extract
cup of blueberries
cup of strawberries
Whisk together the eggs, milk, oil, and vanilla extract together then add in almond flour, baking soda, and a pinch of salt; stir until it is smooth.
In a non-stick skillet pan, grease with butter, oil or cooking spray then adds about 1/4 of the batter mixture (once the mixture starts to bubble on equal sides, then flip to the other side until brown).
Repeat with cooking spray or oil and the batter for the equal amount you are looking to make.
Optional: add a cup of fresh berries, pure maple syrup, or almond butter to sweeten the meal.
Nutritional Information: Amount per serving:
Calories: 348 Protein: 13.8 g Carbohydrates: 10.4 g Total Fat: 27.3 g Sodium: 264 mg Fiber: 4.5 g