We love pancakes on a lazy weekend morning, but not the heavily processed version that raises blood sugar and causes a crash not long afterward. Rather, we make ours grain-free with almond flour for a healthy dose of nutritious polyunsaturated fat. High in protein and low in both carbohydrates and sugars, almond flour is a good alternative for baking as it still produces a "fluffy" consistency.
As with all almond flour baked goods, moderation is key, which is why silver dollar pancakes are great for both portion control (for you) and for little hands (for any kids)!
Silver Dollar Almond Pancakes
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 cup water
- 2 large pastured eggs
- 1 tablespoon raw local honey
- 2 tablespoons melted coconut oil
In a high speed blender such as a Vitamix, add in eggs, honey, and water. Blend on high until all ingredients are well-incorporated and smooth. Add in almond flour and baking soda. Process until ingredients are thoroughly combined and a batter forms.
Melt one tablespoon of coconut oil in a large skillet over low to medium heat. Once heated, pour batter directly from your Vitamix (or blender) into the skillet, using a silver-dollar sized amount (about two teaspoons) for each pancake. Let cook until small bubbles form. Flip each pancake.
When completely cooked, transfer onto a serving plate. Use the remaining coconut oil as needed in between batches.
Serve with fresh seasonal fruit of choice and Grade B maple syrup. Grade B is a great choice as it is the darkest and thickest of syrups, therefore less is required for great flavor, reducing overall sugar consumption.
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