Thanks to the Wheat Belly Diet, I haven’t had pancakes in more than 2 ½ months, and today, when scanning the back of a bag of Hodgson Mill’s almond flour/meal…something caught my eye. It was a recipe for Almond Meal Pancakes, and since I had all of the ingredients at home (and pancakes for dinner sounded delicious), I decided to give it a try.
To date, Hodgson Mill offers the least expensive, original-priced almond flour/meal in my area – an 11-ounce bag costs under $5 at Walmart – and this is the first time that I’ve tried it out. The only ingredient in this product is whole ground almonds.
When I made the Almond Flour Pancakes recipe, I was pleasantly surprised. For starters, I imagined the texture would be fall-apart, grainy, but it really held up the shape of a pancake. As for the taste, it reminds me of eating an apple cinnamon muffin in pancake form…definitely satisfies in the sweetness department. I will absolutely make this recipe again!
I can easily eat the pancakes with Walden Farms Pancake Syrup, which is fat free, sugar free and calorie free; and is deliciously tasty atop pancakes, hot cereals, and other breakfast meals.
The pancakes are good enough to eat with or without toppings, but I highly recommend trying out bananas and walnuts.
Banana Walnut Almond Flour Pancakes
makes about 6
(adapted from Hodgson Mill’s recipe for Almond Meal Pancakes)
- 1 cup of Hodgson Mill Almond Flour/Meal (or another brand, if you like)
- ¼ cup of unsweetened applesauce (Musselman’s sells convenient 6-ounce containers of unsweetened applesauce that are perfect for cooking and baking; also eliminates the need to open up an entire jar just to use a small amount)
- ¼ teaspoon of salt
- ¼ teaspoon of baking powder
- ¼ teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 tablespoon of honey or sweetener of choice (Although honey is frowned upon on the Wheat Belly Diet, I used raw honey because I wanted to add to the texture, but I suggest chosing a sugar alternative (like xylitol) to stay Wheat Belly true).
- ½ banana
- 2 tablespoons of chopped walnuts
1. Combine the almond flour, salt, baking powder and cinnamon in a bowl, and whisk together.
2. Add in the sweetener, applesauce, vanilla, and eggs. Whisk the batter together well.
3. Preheat your griddle or skillet on medium heat. Spray your skillet or lightly oil.
4. Once preheated, drop two heaping tablespoons of batter. Note: The consistency of the pancake mix is quite similar to hot cereal (it is not runny at all), and you will need to gently use the back of a spoon to spread it around into circle form.
5. Cook until golden brown and the edges look slightly dry (about 2 minutes).
6. Flip the pancake to the other side, and cook for another 2 minutes.
7. If you want banana walnut pancakes, top with banana slices and sprinkle on chopped walnuts.
Note: The pancakes also taste good without any added toppings, or just with nuts and syrup.
What’s your favorite pancake topping?