This is my favorite recipe right now. Mostly for days when I’m willing to put a little more effort into breakfast.
My favorite part about this recipe is the almond flour which has this ability to make whole wheat flour taste less hearty and heavy than usual. The result is a light, buttery, almost pastry-like quality to the pancakes that I find really enjoyable.
Almond Pancakes – Serves 2
Ingredients:
- 1/2 c whole wheat flour
- 1/2 c almond flour
- 1/2 t salt
- 1/2 t baking powder
- 1/2 t baking soda
- pinch cinnamon
- 1 c almond milk (any milk works)
- 1 egg
- 1/2 t vanilla extract
- 1/2 t almond extract
Directions:
- Heat a griddle pan on medium-low.
- Add all of the dry ingredients into a bowl and whisk together.
- In a separate bowl whisk together the wet ingredients.
- Then add the wet ingredients to the dry and mix.
- Spoon a tablespoon or two onto the griddle pan and cook until little bubbles form.
- Then flip.
- Cook for another 2-3 minutes.
- I like to add almonds and cherries on top, and if I have it around I like this better than maple syrup.