Almond Flour Pancakes

I don't always have time to whip up fancy breakfast dishes, like you so often see on social media. Like most of you, I have to drive 15-minutes to the gym in the morning and then a 45 minute commute to work so between that and two dogs, I'm barely home or able to get inspired in the kitchen. So instead, I LOVE to come up with fun recipes on the weekends that I can prepare in advance so that my weekly meals can feel creative and filling!

These pancakes are so easy to make, come up super fluffly and taste heavenly. Not only that, but the batter can last in the fridge for up to two days, and already cooked pancakes for up to three! Which means you can make a batch on Sunday and have them for the next few days for breakfast as well - and since they can be made plain or with a flavor, you can mix it up each time to prevent breakfast blues.

DFPancake.JPG

Prep Time: 10 minutes

Materials:

  • Blender
  • Pan
  • Oil for cooking

Ingredients:

  • 2 large eggs (if vegan, can sub for a flax egg)
  • 1/3c low fat coconut milk, or coconut oil melted
  • 1 1/2c almond flour
  • 1/4 tsp. baking soda
  • 1 1/4 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1-2 large medjool dates, pitted (and if you'd like to make a syrup with these grab 6!)
  • Optional: 1 scoop protein powder, blueberries, carob chips, etc.

Instructions:

  • Preheat pan, and add coconut oil or oil of choice
  • Add 1-2 dates to a small bowl and add enough hot water to they are submerged; let soak. If you want to also make a syrup from the dates, add another 4-5 dates into the bowl and enough hot water to submerge them all
  • In mixing bowl, combine eggs, coconut milk or oil, almond flour, baking soda, and vanilla and combine
  • In blender, add the dates and waster, then blend until no more large chunks
  • Add 1-2 tbsps. of the date syrup into the batter, as well as any additional ingredients you want to use (i.e. protein, fruit, etc.)
  • Spoon onto the warmed pan, allowing to sit until bubbles form at the top of the pancake, then flip for another 1-2 minutes or until firm when pressing down
  • Top with your remaining syrup, fresh fruit, chopped nuts, or anything else you'd like!

Saving the rest for another day? Try making a pancake egg sandwich, or reheat and enjoy another serving!!