Pancakes make the perfect breakfast for a Sunday morning or any time during the lazy days of summer. My husband loves pancakes more than anyone else in our house. He grew on pancakes for weekend breakfasts. In fact, his dad still insists on making pancakes or waffles when we spend the night at their house. Unlike the fluffy Bisquick pancakes I had as a kid, his dad’s pancakes are thin with crispy edges and smell amazing! Hot off the griddle, there’s almost no better comfort food!
For years, my daughters and I envied my husband (their dad) gobbling stacks of his dad’s pancakes. One daughter couldn’t eat them because they gave her migraines. The other daughter has celiac disease so they were not an option for her, plus she only recently started eating eggs again.
When she was able to tolerate eggs, I made this recipe. It opened up a whole new normal for weekend breakfasts. Best of all, the pancakes came close to looking like his dad’s even though they are made with a completely different set of ingredients. As an added bonus, this recipe won’t leave you feeling like there’s a brick in your stomach or ready to go back to bed!
What’s your favorite weekend breakfast?
Almond Flour Pancakes
1 cupalmond flour
1 tablespoon honey
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon sea salt
2 tablespoons coconut or other milk
pinch of cinnamon
1 -2 tablespoons coconut oil, for cooking
Stir all ingredients except the coconut oil together in a small bowl. Let sit for 5 minutes. Heat oil in a large non sick frying pan or griddle over medium high heat. Once a drop of water sizzles in the pan, it’s ready for pancakes. Add batter, two tablespoons per pancake. Cook over medium heat about three minutes per side, flipping once pancake is formed. Add more oil to the pan as needed. Serve with fresh berries and melted honey or maple syrup.
Fun extras: add 1/2 cup frozen blueberries or chocolate chips to the batter 🙂