Also known as gluten-free almond pancakes. I call them Saturday morning pancakes because after a productive, sometimes tiring work week, I treat myself to a plate of these fluffy little cakes. Not to mention I don't have a lot of time to make pancakes during the week, which is good because I prefer to eat really clean during the week so that I am functioning at peak performance—a diet high in protein with lots of vegetables and fruit.
You have to know that these gluten-free pancakes are pretty perfect, I think, without much on them. But, add lots of butter, drizzle with honey and top with crushed pecans and you've got a delicious treat for breakfast. Couple this with some homemade turkey sausage and your belly will be most happy.
1 1/4 cup almond flour (I prefer Bob's Red Mill)
1/4 cup coconut milk (I haven't tried it, but I'm willing to bet you can substitute cow or goat milk)
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon honey
Directions: Combine all the ingredients in a mixing bowl and stir until batter is smooth. Melt butter (organic sweet cream is the best!) or oil in a pan and cook like you would cook wheat pancakes. Note that these pancakes will not bubble like regular pancakes so you'll want to keep a close eye on them so they don't burn.
You could also top these fluffy pancakes with butter and cranberry-honey compote (sweetened with fruit and honey), homemade whipped cream, fresh berries, or pure maple syrup—all depending on your dietary restrictions. My husband, Luke, cannot have any fruit or sweetener, so he eats them with just butter (a nice treat for someone on a very limited-ingredient eating plan).
I don't know about you, but now that I've been writing about pancakes and looking at this photo, Saturday can't come soon enough!