Kitchen Experiments – Almond Flour Pancakes

Breakfast has never been my favorite meal.  As a teenager into my early adulthood I always skipped breakfast.  I always thought it was a good way to control my weight and I was never hungry anyway.  Since then I have learned how wrong I was on both of these counts. Breakfast or break fast is when we kick our metabolism back into gear after a night of rest.  If you do not eat something first thing in the morning you are wasting valuable time when you should be burning calories.  And yes, I have heard all of the excuses of why you don’t eat breakfast, and I am still going to tell you, EAT SOMETHING!  If you are not hungry in the morning, that is just another sign that your metabolism is not working.  If you don’t eat breakfast because then “the rest of the day I am hungry”, please, stop that self talk and listen up.  You WANT to be hungry.  When your body signals that you are hungry it means that your metabolism is working and that you are burning up the calories that you have eaten.  This is perfect.  This is how you maintain your weight without gaining or how you actually lose the unwanted weight that has been hanging around all these years that you have been skipping meals.

Breakfast for you does not have to be what the media tells us – it does not have to mean cereal, eggs, bacon, oatmeal, or toast.  It can be whatever you want it to be.  I often eat soup for breakfast because it is satisfying and warm and delicious.  I think that because I never liked the normal breakfast foods, I avoided eating it all together.  Now I eat whatever I feel like eating that day.   Leftovers from dinner, rice cakes with almond butter, a wrap with lettuce and turkey, eggs, and then sometimes on a Sunday I just feel like pancakes.

My husband likes pancakes and waffles on the weekends when we can have a slow morning and a relaxed meal together.  I enjoy that as well.  So several Saturdays ago he asked if we could have pancakes in the morning.  I was happy to oblige, but I am not eating many grains and carbohydrates at the moment, so I went searching for something different. I love the internet because no matter what you are looking for, you almost always find something.  I found this almond flour pancake recipe that seemed to incredibly easy to make, so I had to try it.  These are so delicious.  The next weekend I went to my parents and I made them for again because I just thought they were great.  Enjoy!


Almond Flour Pancakes

~ So you might be starting to notice something about me and cooking.  Even if I have never tried a recipe before, I almost always make some kind of change to it, well, just because.  In this recipe, you can use water instead of milk and add any fruit you like, or none at all.  The first time I made it I did not add the baking soda but the third time I did.  I think it helped to lighten them up just a bit, but that is optional as well.  The first time I made it I did not have enough almond flour so I used some coconut flour as well. The batter is very thick and the pancakes take a little longer to cook than normal flour pancakes.

1 c. Almond flour

1/4 c. Unsweetened Almond milk (or milk of your choice)

2 Eggs

1 Tbs. Maple Syrup or sweetener of your choice

1/4 tsp. Salt

1/2 tsp. Baking soda

1/4 c. Blueberries

Spray or oil for pan or griddle

1. Heat a pan or griddle over medium heat.  Just before cooking the pancakes spray or place a teaspoon of oil in the pan and coat evenly.

2. Whisk all ingredients, except blueberries, together in a bowl until batter is smooth. Stir in the blueberries.

3. When the pan is hot, drop batter onto the grill with a large spoon and cook until bubbles form and the edges are dry, about 3-5 minutes. Flip and cook until browned on the other side, about3-5 minutes more. Repeat with remaining batter.

4. Add the toppings of your choice and Enjoy!

Published by acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi

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