What does one do when they have several packages of this lovely stuff to trial out?
Why make almond pancakes of course! I know, you were thinking cookies, or a milkshake, or a creamy soup, or something to that effect right? Sorry, my mind works on tangents.
Tony was knocked out with the flu, and void of an appetite, so I used the “cooking for one” opportunity to use up some pantry and fridge items that aren’t on his menu … eggs and almonds. Yes, the man is allergic to egg whites, almonds, and kale. I know what you’re thinking, “poor thing” … I believe there was a little happy dance involved on that third allergen.
But back to those scrum-didli-umptious pancakes. The texture was simply amazing … they are hearty and rich, yet tall and fluffy. I’m still working on an egg-free version though (it will happen!), as the whipped egg whites really are the secret to the fluffy results in these breakfast cakes …
Fluffy Cinnamon-Almond Dream Pancakes
This recipe is Dairy-Free, Soy-Free, optionally Gluten-Free (use certified gluten-free oats), and optionally Sugar-Free or Refined Sugar-Free.
- 1/2 Cup Oats
- 2 Ounces Almond Flour (1/2 cup lightly packed)
- 1/2 Cup Vanilla Almond Milk (I used Almond Dream, the lightly sweetened one – so awesome!)
- 2 Eggs, separated
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
- 1 to 2 Teaspoons Coconut / Palm Sugar or Brown Sugar (optional)
Place the oats in your spice grinder, and grind until they turn into a flour, about 20 seconds. Place the fresh oat flour in a mixing bowl with the almond flour, Almond Dream, egg yolks, baking powder, cinnamon, salt, and sugar, if using. Stir or mix to combine.
In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 seconds to a minute. Gently fold the whipped egg whites into your pancake batter, until just combined.
Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook over medium heat, but err on the lower side). Add a wee bit of oil (I use coconut oil) or cooking spray to the pan. Once hot, pour batter onto the skillet to make dollar-size pancakes (about 2 Tablespoons of batter). Cook for a couple of minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned, these can burn a little more easily. Flip, and cook for 30 seconds to 1 minute on the other side, or until golden.
Serve with maple syrup, or even some nutty maple syrup (as pictured below).
Makes 2 servings
- I’ve submitted this recipe to Slightly Indulgent Tuesdays on Simply Sugar & Gluten Free
- I’ve submitted this recipe to Gluten-Free Wednesdays at The Gluten-Free Homemaker
- I’ve submitted this recipe to Real Food Weekly at The WHOLE Gang
Filed Under: Alisa's Recipes