Pancakes
Pancakes are a weekend tradition in our house. This pancake recipe is light, fluffy, high in protein, nutrient dense and a family favorite! These are healthy, delicious pancakes you can feel good about serving.This recipe serves 3. For our family of 6, I usually triple this recipe. I cook 2/3 of the batter and that leaves me with a jar of batter in the fridge for quick blueberry pancakes on a busy morning.
Equipment
- blender
- cast iron stovetop griddle
- spatula
Ingredients
- 1 cup almond flour
- ½ cup arrowroot
- 1 tsp baking powder
- 2 TBS buttermilk powder ok to omit if you are avoiding dairy
- 1 TBS chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 2 TBS melted butter or ghee or coconut oil
- 2 eggs
- 1 tsp vanilla
- 3/4 cup water
- 1 TBS honey optional
Instructions
- Place all dry ingredients in a blender and mix. Add wet ingredients to dry mixture and blend until fully combined. The batter will keep for at least a week if kept in a glass jar in the refrigerator. Heat a griddle or large pan on medium-low heat, and grease with coconut oil or ghee before pouring 1/4 cup of batter onto the pan. If possible, fit two or three pancakes in the pan at a time.
- Flip when the surface bubbles.
- Serve immediately with berries and maple syrup or coconut yogurt. Enjoy!