We eat a LOT of pancakes around here. It's one of the handful of things that I can count on actually getting into my kids on a regular basis, and it's so nice to have them already cooked and ready-to-go in the mornings. Both of my kids eat them plain and even cold, so I can grab the straight from the fridge as I'm making my cup of coffee and toss them at the hungry babes. =)
I'm always trying new things to increase their nutritional punch, and I recently stumbled upon recipes using almond flour. At my last visit to Sprouts the raw almonds were only $3.99/lb, so I grabbed a bunch. Using my coffee grinder, I ground all of them into flour, dumped it into a Mason jar, and stored it in the freezer. It can be used just like regular flour to boost the protein in things like pancakes, muffins, etc. A word of caution - it is incredibly bland. I'm looking to test out roasting the flour a little before baking with it. I wonder how that would affect the flavor.
So, here's my newest pancake recipe using almond flour. It's an evolving recipe for certain, and I'll be sure to post updates.
1/2 cup almond flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1 cup milk
1 tablespoon vanilla
1 cup fruit/veggie puree (these were banana and sweet potato)
Mix the dry ingredients in a bowl with a wire whisk. Add the wet ingredients, and stir just to combine. Let this sit for 10 minutes, then cook on a hot griddle. I set my griddle to 375 and cook them for approximately 3 minutes per side. But I've found that this varies tremendously depending on the cooking method, so make sure to test it out.
Serve with butter and syrup. Or, for the kids, serve cut into strips to dip into applesauce, yogurt, syrup, or fruit puree. Yum!