So all last week I worked on perfecting a healthy and yummy pancake recipe. And when I say “all last week,” I literally mean, all last week. As in, every day I woke up and made pancakes while adjusting ingredients and amounts just a little until I invented my new favorite pancake recipe! Of course when I say “invented” I did first search the Interwebz for other pancake recipes because I didn’t know what went into pancakes, only what goes on top of them: full-fat butter and pure maple syrup, obvi.
Makes 4 to 5 medium sized pancakes:
- 1 pack instant oats
- 1/4 c. almond flour
- 1/4 c. whole wheat flour
Optional: If you only want to use one type of flour then measure out 1/2 c. flour of choice.
Note: If you choose to use almond flour exclusively your pancakes will want to crumble (and burn) so lower the heat a bit and pour the batter into the pan in much smaller quantities. The smaller you make them the less likely they are to fall apart.
- 1 tsp. raw or locally grown honey
- 1 tsp. salt
- 1 tsp. vanilla extract (if you don’t use alcohol like us, check the label before you buy)
- 1 tsp. baking powder; if you don’t have baking powder you can substitute it for 1 tsp. yeast
- 1 egg
- 3/4 c. buttermilk; if you don’t have buttermilk (we never do), then you can use 3/4 c. milk and add 1 tsp. vinegar, which is what I do/did
Optional: You can add 1 tbsp. of olive oil to the batter or directly into the pan so the pancakes don’t stick.
Mix with a fork, whisk or spoon. I prefer to use a whisk because we keep our almond flour in the freezer and it can get a little clumpy. A whisk or fork will allow for better mixing of the clumpy flour and also with beating the egg into the mix.
Put your frying pan over medium heat (or a little bit lower) and pour in small amounts of the batter. Flip pancakes when the edges bubble.
These pancakes are really filling and if you choose not to top them they’re still really flavorful. So far I’ve had these plain, with a little butter, peanut butter (I’m sure any nut butter would be delicious) and strawberries.
If you want to make extra batter and keep it on hand go ahead. Just note that the batter can only be in the fridge for THREE DAYS TOPS otherwise it will go bad. And don’t forget to give it a stir before pouring it into your pan.
Serve with milk (obviously) and enjoy!
Almond flour and oatmeal pancakes with peanut butter and strawberries