This year I’ve started changing my eating lifestyle. I’m opting for healthier choices, local picks, and using recipes, like these almond pancakes, as a resource. If you check out my guide and ASSET to eating healthy, you’ll see what it’s all about and find a great graphic to keep handy for healthy food choices!
Often people–including myself–like the idea of becoming healthier but sometimes the effort it takes to do so derails the goal and motivation. As I’m determined to change the way I eat and use food as an asset, I’m also on a mission to find recipes and tricks that make being healthy just as simple as the standard American diet (which is so appropriately abbreviated as S.A.D.).
Below is just one of hopefully many recipes to come that take the place of food myself and my family enjoy and have grown used to but need modification to become healthier. These almond pancakes don’t compromise much on taste, especially with some local farmers’ market fruit and honey, and are quicker and simpler to make than regular pancake batter. Although not necessary, I do often add a couple teaspoons of baking powder to add some fluff, and my entire family (including two toddlers) eat and enjoy these pancakes.
By themselves, they can have a very almond-heavy taste, which I suggest cutting with some fruit on top and honey or agave to take the place of syrup. Make sure the bottom side has completely cooked before flipping; otherwise, flipping will get a little tricky and messy!
These pancakes are a new favorite for us, super simple and hopefully you can incorporate them as well.
- 1.5 cups almond flour
- 1 cup unsweetened almond milk or water
- 3 eggs
- optional: 2 teaspoons baking powder, 1 teaspoon cinnamon, pinch of salt
- Mix almond flour, almond milk (I use 1/2 almond milk 1/2 water) and eggs in a bowl until smooth.
- Cooks best on a griddle (but a pan works too) for 2-3 minutes on both sides.
- Top with fruit and honey for a well-balanced taste and enjoy.