Our almond oatmeal recipe was so popular that we thought we’d post another almond-based breakfast dish.
This high protein, gluten free recipe for pancakes calls for almond flour, which can be found at most Whole Foods or Trader Joe’s. The raspberry sauce makes this a perfect summery breakfast. A great meal to enjoy in a sun room with the newspaper and a fresh cup of coffee!
1 pint raspberries
½ cup fresh oil
½ cup water
½ cinnamon stick
½ cup almond flour
½ tsp. cinnamon
1 pinch of fresh nutmeg
½ tsp. baking powder
½ cup egg whites
1 tsp coconut oil
2 tbsp. non-fat plan Greek yogurt
Add the raspberries, oil, water and cinnamon to a saucepan, bring to a boil, then reduce to simmer and continue to cook for 25 minutes, or until the sauce thickens.
Add the almond flour, cinnamon, nutmeg, and baking powder to a medium sized bowl, then stir in the egg whites and the egg.
Add the coconut oil to a skillet and warm over medium heat. Once heated, pour the flour mixture into the pan. When the batter starts to bubble, flip and cook for another 40 seconds. Continue to cook until the pancake is golden brown
Remove from the pan, top with the raspberry sauce and Greek yogurt and serve.
Want to make this and need the written instructions? Just click here to download the full recipe.
Finding almond flour in your local store a challenge? No worries..This finely ground version is made from skinless blanched whole almonds and is a great source of protein and fiber. This is the brand Dani uses in the recipe. Just click the image to learn more.
Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.