A few weekends ago, I was craving pancakes so I played around and created an easy, and healthy recipe using almond meal. I shared a picture that morning on IG & FB, and it got such a great response that I’m adding the recipe to the blog to share with all of you. These babies are a great substitute for regular pancakes, especially when you’re watching your carb intake. And they’re gluten free!
There’s a bit of confusion out there about almond meal and almond flour. So, let me try and help explain the difference. Although often used interchangeably, almond flour is technically created from finely ground blanched almonds from which the skins have been removed, yielding a soft, fine, bright (almost white) colored flour. Instead, almond meal is made from raw almonds with the skins still on, creating a final product that is grainy and much more dense.
While the two are generally used interchangeably and successful in most recipes, there are some subtle differences that may be worth noting- especially if you plan on doing a significant amount of cooking and baking with this high protein, mineral rich food. Because it’s lighter and more uniformly textured, almond flour lends itself well to cookies, treats and baked goods that are best when cottony. If you’re making anything that calls for over 1 cup of almond flour, I would not use the meal as a substitute. It may be too dense, and on the filling side.
Pressed for time in the morning?
Try doubling the batch, making extra for the following morning’s breakfast. You can easily wrap them up and put in the fridge. (This is especially great if you’re making pancakes on Sunday morning) Heat them up the following morning, add some fresh fruit and a little maple syrup to the top, and you’re good to go. Rest assured as you head out the door that you ate a healthy breakfast that will give you enough fuel until lunchtime, and help you go from stressed to strong.
Ingredients for Pancakes
• 2 eggs
• 1 cup almond meal
• 1/4 cup water
• 1 tablespoon organic/raw maple syrup
• 1/4 teaspoon salt
• 1 teaspoon avocado/olive/coconut oil, or as needed
Yields: 4 small pancakes
• Whisk eggs, almond meal, water, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; pour batter onto the griddle (silver dollar size circles), and cook until bubbles form and the edges are dry, 3 to 4 minutes.
• Flip, and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
Ingredients for Banana Sauce/Topping
• 2 Bananas (set 1 aside to stack between pancakes, and cut into slices for layering)
• 1/4 tablespoon of organic/raw maple syrup
• 1 teaspoon brown sugar
Directions for Sauce/Topping
• Peel 1 banana and mash up in a bowl
• Add maple syrup and brown sugar and mix together well
• Pour contents into a small saucepan and heat on low temp. until it bubbles, then remove from heat
• Once you’ve made your pancakes, layer cut up bananas on top of bottom pancake, and add a spoonful of banana sauce.
• Add your second pancake to the top, add one more spoonful of sauce and a few more banana slices for garnish.
• Serve with a side of extra maple syrup if you like, but you shouldn’t need it with all that’s going on and already inside pancakes and sauce.