Wheat & Sugar Free Made With Wholesome Ingredients
Pancakes are often considered a bit of a treat for breakfast, but with the wholefood ingredients in this recipe, they could easily be enjoyed more regularly.
Using almond meal and ground flaxseed means these dense, filling hotcakes are high in fibre (three grams per serving) as well as protein (six grams per serving). Served with Greek yoghurt or ricotta cheese and fresh seasonal fruit, this becomes a very well balanced meal!
You could even add a scoop or two of protein powder to the mix if you really wanted to increase the protein content. There is no sugar in this recipe at all, but if you wanted them a little sweeter you could serve with a drizzle of maple syrup.
- 3 cups almond meal
- 1 tablespoon ground flaxseed
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup unsweetened almond milk, light coconut milk, or milk
- 2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted
- In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
- In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
- Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
- Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
- Serve with serve with Greek yogurt, fresh fruit or your favourite maple syrup if you’d like to sweeten them.