Almond Flour Pancakes w/ Fruit Topping
Who doesn't like pancakes on a Sunday morning... or any morning, for that matter? We love pancakes, but we obviously don't order them when we are out because they are filled with white flour and other stuff that I cannot eat, nor do I want to. They are really not that great for you and at some famous pancake houses, a plate of pancakes with butter and syrup can push you over your daily allotment of calories! YIKES! (insert Macaulay Culkin's screaming face from Home Alone)
About a year ago, I bought a cookbook called The Gluten Free Almond Flour Cookbook by Elana Amsterdam. I love almond flour and all that it can do, plus it is low carb and can be made into a ton of sweets! YUP - we do love sweets.
I also love that almond flour can be turned into VEGAN CHEEZ-IT CRACKERS with just 6 ingredients... yes! There are so many amazing dishes you can create with almond flour and this is a great cookbook to start with.
Please note: in this cookbook and for this recipe I only use BLANCHED ALMOND FLOUR. (see almond flour here)
Anyway, back to this awesome cookbook... I have made about 8 things or so out of the cookbook and they have all been crazy delicious! It's really a must-have cookbook for anyone who loves almonds, wants to try amazing recopes that have less carbs and more nutrition with healthy fats or anyone who just likes to cook. There are some ingredients that I do not eat in the cookbook, like butter, heavy cream etc., but I just use a dairy free butter or coconut cream/flax milk instead. I wouldn't recommend this book for someone who is allergic to almonds cause well... almond flour is in every recipe.
This is not my recipe, but it is a favorite of ours, and I like to put a little twist on it to tickle the tastebuds: lemon olive oil. You can purcahse lemon olive oil almost anythere, even at Trader Joe's in a gift set!
My twist - lemon olive oil is wonderful on salads and poured over veggies but WOW WOW WOW it's super great to cook pancakes in! BAM! When I told my mom that I made her pancakes one morning with lemon oil, she wasn't all that thrilled and almost declined. She tried a bite and couldn't get over how tasty the hint of lemon was with the pancake. Think of lemony desserts for breakfast... YUMMY!
Okay, let's get to this delicious recipe:
1/4 cup agave or honey
1 TB vanilla
1/4 cup water
1 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 TB arrowroot powder
lemon olive oil or olive oil or cooking spray
About a cup of fresh fruit (any combination of berries, mangos, papayas etc)
3 TB of maple syrup
2 TB cold water
Place all ingredients in your Vitamix and blend until smooth. No really... that's it. If you don't have a Vitamix, follow the steps below.
Mix all wet ingredients in a large bowl. Mix all dry ingredients in a large bowl. Or, do as I do and just mix it all together at once.
Blend ingredients with hand mixer until smooth.
Pour some Lemon Oil in your skillet on medium - low and using a 1/4 cup measuring cup or any size ladle, spoon your batter onto the skillet. Once you see small bubbles appear on the top of the pancake, it's ready to be flipped.
Carefully flip your pancake over. Once fully cooked, flip the pancake right onto your plate. Serve with maple syrup or fruit topping.
For fruit topping:
Place fresh fruit, maple syrup and cold water in blender and blend on high until smooth. Taste.
If you desire a thicker sauce, add more fruit.
If you desire a sweeter sauce, add maple syrup.
If you desire a thinner sauce, add more water.
It's up to YOU and your tastebuds!
Pour over pancakes and enjoy!