Monday, September 3, 2012

Grain Free Cinnamon Pancakes

I've mentioned before that I'm so thankful wheat was not one of R's allergies.  Still, sometimes it's nice to go grain free just for a change and break from gluten.  These pancakes are great for that purpose, not to mention being heart healthy with the almonds and the omega-3's from the flax.  Everyone in the family likes them.  As a matter of fact, little sis devours these willingly while regular flour pancakes usually require some coercion for her to eat them.  With cinnamon and vanilla in them, they have a nice sweet flavor even with the small amount of sugar in the batter so they could also be considered low carb depending on the topping of choice.  (Coconut sugar is low glycemic by the way.)  Only a tiny drizzle of syrup is needed to make them perfectly sweet.  A couple teaspoons per stack.  We tried some regular pancakes with a pile of chopped strawberries macerated in just the barest sprinkle of sugar and a teaspoon of maple and they were wonderful.  These pancakes are very filling since they are high in protein and fiber, so don't expect to eat a whole stack.  Two will suffice.  Even for my hubby.  ☺

(These can be made dairy free by using coconut milk or just water instead of the milk.)

Grain Free Almond Flour Cinnamon Pancakes
Serves 3-4

2 large pastured eggs
¼ cup milk
2 tsp vanilla
½ cup blanched almond flour
¼ cup golden flax seed meal
2 tbsp granulated coconut sugar
1 tsp baking powder
¼ tsp cinnamon
¼ tsp sea salt

Combine all the ingredients in a glass measure with a pour spout.  (Or just a bowl, the spout just makes it easier.)  Stir together until well blended.  The batter should be fairly thick: if it is too thin the cakes will be hard to flip.

This batch could probably have used a tiny bit less milk.  
You can see the batter spread a bit, but it was still easy to flip.

This next batch is just about perfect.
You'll get the feel for the perfect consistency once they're cooked.

 Add a little milk or almond flour to adjust the consistency.  (The initial thickness will depend on how you measure your flour.  I usually don't pack mine but also heap it up a bit in the measuring cup.)  Cook on a griddle over medium-low heat, a couple minutes a side.  (Making ~4" pancakes should yield enough for four people.)  This batter browns quickly so a slower cook will help prevent burnt cakes.  If using an electric griddle, I'd cook about 50º lower than normal pancakes.  Serve with a little pastured butter and a tiny drizzle of real maple syrup or a pile of fresh berries.

These cakes freeze wonderfully and reheat in the toaster or toaster oven perfectly for quick breakfasts on school mornings.

Nutrition for a quarter recipe (if you get 8 pancakes, 2 would be a serving):

¼ of total pancakes 

1 comment:

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