My husband has always loved to make pancakes on the weekend. When we could no longer enjoy them together due to my diabetes, we fiddled with his excellent recipe to come up with one I can indulge in so the tradition can live on. This reformulated batter so nearly matches his own, even the expert can't tell the difference. If anything, "the almond flour only makes it better" and those are HIS words! Enjoy a hearty, country breakfast again without the guilt:Whole Wheat Almond Pancakes (Makes twelve 4” pancakes, 4 servings)
½ cup almond flour
½ cup whole wheat baking mix*
1 tablespoon melted butter
1 large egg
1/3 cup to ½ cup 1% milk (depending how thick you like your batter)
Sugar-free or low-calorie syrup
Mix together the dry ingredients. Add melted butter, egg and 1/3 cup milk. Mix until well blended. Add more milk if batter is too thick or to desired consistency. Heat griddle until hot and water “dances” on surface. Drop about 2 rounded tablespoons of batter to make a 4” pancake onto the hot griddle and heat until the batter bubbles. Turn pancake and continue cooking until golden brown.
* I recommend Hodgson Mill Whole Wheat Insta-Bake Variety Baking Mix with Buttermilk.
Nutritional Information per serving of three 4” pancakes (does not include syrup): 186 calories, 15.6 g carbohydrates, 11.4 g total fat, 2.7 g saturated fat, 2.6 g fiber, 7 g protein.
Original recipe by Kathy Sheehan, copyright 2009
How does this recipe compare to regular pancakes? My recipe has fewer calories, far fewer carbohydrates and more fiber and protein compared to pancakes made from a dry mix. If purchased in a restaurant, a short stack of three pancakes is an astonishing 423 calories, 60 g carbohydrates, 14 g fat, 1.5 g fiber, 13 g protein (and that doesn't even count the syrup)!
½ cup almond flour
½ cup whole wheat baking mix*
1 tablespoon melted butter
1 large egg
1/3 cup to ½ cup 1% milk (depending how thick you like your batter)
Sugar-free or low-calorie syrup
Mix together the dry ingredients. Add melted butter, egg and 1/3 cup milk. Mix until well blended. Add more milk if batter is too thick or to desired consistency. Heat griddle until hot and water “dances” on surface. Drop about 2 rounded tablespoons of batter to make a 4” pancake onto the hot griddle and heat until the batter bubbles. Turn pancake and continue cooking until golden brown.
* I recommend Hodgson Mill Whole Wheat Insta-Bake Variety Baking Mix with Buttermilk.
Nutritional Information per serving of three 4” pancakes (does not include syrup): 186 calories, 15.6 g carbohydrates, 11.4 g total fat, 2.7 g saturated fat, 2.6 g fiber, 7 g protein.
Original recipe by Kathy Sheehan, copyright 2009
How does this recipe compare to regular pancakes? My recipe has fewer calories, far fewer carbohydrates and more fiber and protein compared to pancakes made from a dry mix. If purchased in a restaurant, a short stack of three pancakes is an astonishing 423 calories, 60 g carbohydrates, 14 g fat, 1.5 g fiber, 13 g protein (and that doesn't even count the syrup)!
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