Grain Free Almond Flour Cinnamon Pancakes

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I used to make these pancakes all the time when my kids were little.  I love that the texture reminds me of cream of wheat and corn cakes, and I appreciate their hearty nature.  Two or three of these will fill you up nicely and keep you satisfied until lunch.  There is a slight learning curve to determine the proper thickness of the batter and the griddle temp for the perfect result, but then they cook up wonderfully. 

 
I recommend keeping almond flour in the freezer for best keeping quality if you don't go through it that quickly!  But it does measure easier once thawed out.

Grain Free Almond Flour Cinnamon Pancakes
Serves 2-3

2 large pastured eggs
¼ cup milk
2 tsp vanilla
½ cup (~60g) blanched almond flour (lightly packed)
¼ cup (26g) golden flax seed meal
1 tbsp granulated coconut sugar or ½ tbsp brown 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 a bowl.  Stir together until well blended.  The batter should be fairly thick but still pourable.  Add a little milk or almond flour as needed to adjust the consistency.  Pour or spoon the batter onto a griddle over medium-low heat, and cook for a couple minutes a side.  Cook at lower temp than for wheat pancakes, to avoid burning the edges.  For an electric griddle, set the temp at least 50º lower than the normal pancake setting.  Serve with a little fresh butter and maple syrup or a pile of fresh berries with a dusting of powdered sugar.

Fry pan will have crispier edges.

 
  
Griddle will yield more of a diner look.

These cakes freeze wonderfully and reheat on warm in the toaster or toaster oven quite nicely.


 
Be sure to check out these other almond recipes: 

 

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