Prep 15 mins
Cook 20 mins
I adapted this recipe from Sue Lau's scrumptious Blueberry Pancake recipe (#42041), which was our favorite until we started the sugar-free, no-grains phase of our new whole-foods diet. I modified it to avoid grains and sugar (it probably bears little resemblance, but it helped get me started.) I think these would be great with blueberries; we're trying that next. Try fruit-juice-sweetened jam or unsweetened cinnamon applesauce on top. I think the almonds are pleasantly sweet on their own; they're pretty good just with butter, too.
- 2 1⁄4 cups almond meal (or grind up whole almonds very fine in the food processor)
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 3 eggs
- 3⁄4 cup milk
- 1⁄4 cup applesauce
- 30 drops liquid stevia (I prefer the SweetLeaf clear extract so far, it doesn't have as much of a bitter aftertaste as some )
- 1 tablespoon vanilla extract
- 3 tablespoons grapeseed oil (You could also use walnut oil or coconut oil or organic cold-pressed canola)
- Combine dry ingredients in a medium mixing bowl with a wire whisk. Make a well in center; add wet ingredients and mix well.
- Pour about 3 Tbs. from a ladle onto an oiled skillet or griddle. Wait to flip them until they look dry around the edges and have a number of bubbles forming on the surface. Then wait a minute or two more--these pancakes take longer than pancakes made with regular flour, and if you try to flip them as soon as they look done, they'll crumple up. Flip and cook another 2-3 minutes.
- Serve with cinnamon applesauce, fresh berries and yogurt, or sugar-free jam or preserves.
- Options: Try adding cinnamon or chopped berries to the batter, or substituting mashed banana for the applesauce.