Pancakes – Almond Flour (Gluten Free)

Whether you’re doing “Whole-30,” avoiding sugar or otherwise watching your food intake this January, mid-month can begin to feel a little more like self-deprivation and a little less like “healthy eating.” Enter, pancakes!

These little hotcakes are made with high-protein almond flour and ground pecans, which means they’re packed with the good fats and enough protein to keep you full until lunch.  Drizzle on a little pure maple syrup and enjoy these delicious, gluten-free almond flour pancakes.

If you plan to eat gluten or grain-free for any extended period of time, I cannot recommend this book highly enough.

Peter Reinhart is the modern king/scientist of bread.  He has successfully done it again here with delicious breads, pizza crusts, rolls and, of course, breakfast foods such as pancakes, muffins and waffles.  My recipe is adapted from his for “Everyday Pancakes” Enjoy!

Pancakes – Almond Flour (Gluten Free)
Adapted from: Peter Reinhart’s The Joy of Gluten-Free, Sugar-Free Baking
Makes 10-12 small pancakes (I usually double the recipe for 4 hungry people)

1 ½ cups almond flour
½ cup pecan flour (or finely ground pecans)
1 tsp baking powder
¼ tsp salt
⅛ tsp xanthan gum
1 egg
1-2 Tbsp pure maple syrup (optional-If you choose not to use it, sub in 2 Tbsp additional almond milk)
¾ cup almond milk (or other dairy or non-dairy milk)
1 tsp vanilla

Combine nut flours, baking powder, salt, xanthan gum in a medium-sized mixing bowl, whisk to combine.

Combine egg, syrup (if using), almond milk, and vanilla and whisk to combine.

Pour wet ingredients into dry and whisk to combine.

Cook on a hot, oiled griddle (this one is my favorite) for about 2 minutes per side or until golden.

Leftovers can be frozen and reheated in the microwave or toaster for weekday breakfasts.

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