The story behind these pancakes is close to my heart as the recipe was made with two very special kids in mind. The first is a sweetheart of a young girl with type 1 diabetes. I wanted to create a pancake with very few carbs, no sugar and high in protein so that she could add honey as a syrup and keep her blood glucose levels from spiking. I actually now will keep these pancakes on hand myself to snack on without honey when I want a ‘free’ snack (no insulin needed). The other kiddo I had in mind was an adorable little boy who needed some lower sugar breakfast options. Since most kids insist on syrup or a sugary topping on their pancakes, it is wonderful to have a pancake that has more protein than carbohydrates in it and no sugar. I recommend to parents that unless you have 100% maple syrup on hand, to use honey (preferably raw) as syrup. Feel free to add to the batter, this is just a good solid base that happened to be a hit with the kids I tested them on!
Almond Flour Pancakes
- 2 eggs
- 1 1/2 cup almond flour
- 1/2 tsp baking powder
- 1 T vanilla
- 1/2 tsp salt
- 1/2 cup almonds/pecans
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 1/2 cup whole milk
- Topping options: Honey, warm or cold berries, whipped cream, nuts, dark chocolate chips
- In a blender or processor or with a knife, finely chop almonds and pecans (or any other nut)
- In a medium bowl beat the 2 eggs and add in all of the ingredients and mix well.
- Let sit for about 10 minutes for the batter to thicken.
- Cook on medium heat and serve with topping of choice!
Since my kids insist on chocolate or "syrup" ( we use raw honey) I love serving them these pancakes knowing that their overall sugar consumption won't be very high.