I was never much for pancakes as a kid – I have a sweet tooth, but not at breakfast – so three bites and I was bored. As an adult, I discovered buckwheat cakes; the toothsome texture and actual flavor (what is more boring than refined white flour?) were more appealing, but “pancake” still just seemed like another word for “butter & syrup transport vehicle”.
However, I wanted a break from eggs with greens or my “red, white & blue” breakfast (organic goji
berries, blue or blackberries, and slivered almonds) and also a new Sunday morning tradition, so I started wondering how to make pancakes healthy.
I started with a basic recipe from wellnessmama.com using blanched almond flour, but found them a bit boring. I was already a fan of the more coarsely ground, and flavorful, un-blanched almond meal at
Trader Joes so I used that. I experimented with a combination of the two - in the end, I just liked the Trader Joes better.
You can, of course, mix up the spices or switch out the vanilla extract for almond, or use coconut milk (but not coconut flour, which absorbs moisture like a sponge and will turn your griddle cakes into pasty tasting blobs). They freeze beautifully and take only 1 minute to reheat in the microwave or a warm pan (no toaster oven – they get dry, not toasted.) And I called them griddle cakes, since I am lucky enough to have one that works nicely on my glass topped electric stove.
And since I wasn’t kidding about not enjoying a lot of syrup and butter (which do taste delicious on them!) I wrap one around an apple slice or a couple of berries and eat them like a burrito…even tried them around asparagus – surprisingly yummy!