I found this gluten-free recipe for Almond Pancakes from Mark’s Daily Apple, and it’s been a family favorite ever since:
1 cup almond meal
3 large eggs
1/8 tsp vanilla extract
1/8 tsp ground cinnamon
Mix it all together until a batter forms. Pour the batter onto a buttered or greased skillet. Cook over medium heat until both sides are golden brown. Drizzle raw honey or just eat it plain. For kicks, add some blueberries or bananas to the batter.
One word of caution on this recipe: I would suggest keeping the size of these almond pancakes on the small side. Larger pancakes have a tough time sticking together.
We use organic maple syrup to sweeten our pancakes. When I’m on the last batch of pancakes, I heat some maple syrup till it bubbles and serve it warm. Not only does it taste wonderful warm, it also kills any mycotoxins that may be in dormant in the syrup.
This is a much heartier pancake than the basic flour-based one. If you look at the ingredients it is mostly protein and no carbs at all. The recipe above yielded enough for two adults and one 6-year old child, and we felt plenty full. Now we’re ready to go out hiking today!