The healthiest pancakes
It's rare that I crave pancakes, but when I do, I want them to be the healthiest ones around, without compromising on taste of course!
This recipe fits that bill perfectly. Gluten-free, vegan and sugar-free, these pancakes are light but filling enough to power you through until lunch. Smother with almond butter and cinnamon and top with fresh fruit.
1 cup of almond meal (almond flour)
2 tbs of arrowroot
2 tbs of ground flax seeds (flax seed meal)
1 teaspoon of baking powder
About 3/4 cup of almond milk
Coconut oil (for greasing the pan)
Combine all dry ingredients before drizzling in almond milk and whisking to combine. Batter should be fairly thick, so be careful not to add too much milk.
Heat a large pan over medium heat and grease with around 1 tablespoon. When the oil is hot, dollop 2 tablespoons of batter on to the pan, patting down to flatten into a pancake shape.
Cook for around 3 minutes until brown and firm on one side. Flip and cook the other side.
Repeat with the remaining batter.
Top with a variety of toppings including almond butter, cinnamon, fresh fruit, cacao nibs or coconut flakes.