It’s National Pancake Day! Because of my allergies and our desire to be healthier, we needed a new pancake recipe. Here is what I came up with (everyone – even the kids – loved it)! TIP: Make a double batch and put the leftovers in the fridge for quick breakfasts!
2 Cups blanched almond flour
2 tablespooons zero calorie sweetener (e.g. Truvia) or Brown sugar baking blend
1 teaspoon orange blossom honey (optional)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons fat free plain Greek yogurt
1 tablespoon cinnamon
Mix together with your electric mixer. Cook in nonstick pan with vegetable oil spray on medicine heat. Use ⅓ cup of batter per pancake. Makes 8-10 pancakes.