These gluten free, low carb, dairy free, non-GMO pancakes are an awesome alternative to traditional pancakes. They are filling and made with nutritious ingredients. They are nutty and aren’t too sweet, because I find any toppings add some sweetness, but you could add in some honey, agave, or another natural sweetener if you want to make them sweeter.

1 cup Bob’s Red Mill Almond Flour
2/3 cup Silk Unsweetened Vanilla Almond Milk
2 cage-free organic eggs
1 tsp pure vanilla extract
1 tsp pure ground cinnamon

Heat a large nonstick pan on the stove over medium heat. Mix all ingredients in a bowl.

Pour 1/4 cup of batter into pan per pancake. Heat 3-5 minutes until the bottoms are golden brown, then flip and heat another 3-5 minutes until cooked through.

The whole recipe makes about 12-14 small pancakes, which is enough for approximately 3 servings. You can adjust as needed to make more or less. Top with any toppings of your choosing such as fresh fruit or pure maple syrup. Enjoy!


Nutrition (per 1/3 batch)
274 calories, 12.3g protein, 21.9g fat, 9.2g carbs, 4.4g fiber

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