You don’t have to be gluten or dairy-free to love these Almond Pancakes! Trust me, because I am neither and they are my new favorite thing to eat for breakfast…
Recently I took a trip to Sonoma where I experienced some of the freshest farm to table foods California has to offer. There really is something lovely about eating REAL food. Not overly complicated, trendy, or even low in calories; just delicious whole foods that make your body feel good. You know what I mean?
One of my favorite breakfasts while in Sonoma was Almond Pancakes made with almond flour and Almond Breeze. They were so nutty and wholesome but also crazy delicious topped with fresh berries and Vermont maple syrup. I dug right into a large stack and left breakfast feeling full and satisfied in a way that the average pancakes never makes me feel.
I made them for breakfast the moment I got home adding cinnamon and honey for sweetness and a bit more Almond Breeze to lighten them up. Serve these pancakes piled high with fresh raspberries, blueberries, or even banana! I promise you will make them again and again.
Disclosure: This post was sponsored by Blue Diamond Almond Breeze Almondmilk however the recipe and all opinions expressed here are my own. Thank you for supporting the sponsors who support Freutcake!
- 3 large eggs
- 1 Tbsp vanilla extract
- 2 Tbsp honey
- 5-7 Tbsp Almond Breeze Almondmilk Original
- 1 1/2 cups fine ground almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- In a large bowl, whisk together eggs, vanilla, honey and 5 Tbsp Almond Breeze.
- In a second bowl, whisk together almond flour, salt, baking soda and cinnamon.
- Mix dry ingredients into wet with a wooden spoon until well combined.
- If the mixture is too thick add 2 more Tbsp of Almond Breeze. The consistancy should be thick but still able to spread when in the pan.
- Heat a non-stick skillet or griddle over medium-low heat with your choice of oil or cooking spray. Scoop 1/4 cup portions of batter into the pan.
- Cook until pancakes form little bubbles that pop. Keep heat low so that pancakes don’t brown too quickly. Flip and cook second side. Repeat process with the remaining batter and serve hot.
- You can find almond flour at most grocery stores or specialty food stores. You can also find almond meal at Trader Joes which will work as well. Almond meal is a bit coarser and will give your pancakes a nuttier texture, yum!