Here is an option for healthy pancakes without the sugar and typical flour. Almond flour (also sold as almond meal) is a gluten-free option that you can find in most well-stocked markets. Serve with fresh berries. (This recipe is adapted from The Better Brain Solution book)
Preparation Time: 10-15 minutes
Cooking Time: 5-10 minutes
Serves: 2-3 (makes about 6 medium pancakes)
Ingredients:
1 cup almond flour/meal
¼ cup unsweetened coconut flakes
½ teaspoon aluminum-free baking powder
1/16 teaspoon sea salt
½ cup unsweetened almond milk
½ teaspoon pure vanilla extract
3 large organic, cage-free eggs, beaten
1 tablespoon organic ghee (clarified butter)
2 to 3 tablespoons almond butter
1 to 2 cups fresh berries of your choice
Directions:
Combine the almond flour, coconut, baking powder, and salt in a large bowl.
Combine the almond milk, vanilla, and beaten eggs in a separate bowl.
Make a well in the dry ingredients and pour in the egg mixture, mixing well.
Heat a pan to medium heat. Add the ghee and melt. Ladle the pancake batter into the pan and cook for 3 to 5 minutes. Flip and cook for another 2 to 4 minutes, until golden.
Heat the almond butter until warm and drizzle a spoonful over each stack of pancakes. Garnish with berries and serve.
Enjoy!
Steven Masley, MD
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Hope to try this one!
Great sounding gluten free recipe! But now bad intolerance to eggs. Did anyone hear of someone that tried his with egg substitute? Applesauce or flaxseeds? Thanks very much for any help.
Yes, I’ve tried using ground flax seed whisked with almond milk, and sometimes applesauce as a substitute for eggs.
Steven Masley, MD