Almonds are full of important proteins; healthful fats; vitamins and minerals, such as Vitamin E, which has been shown to lower LDL cholesterol; tryptophan, which contributes to brain health; and magnesium, which relaxes the heart and improves the flow of blood, oxygen and nutrients throughout the body.
These take about 20 minutes, start to finish.
Make Ahead: The pancakes can be made in advance and frozen individually on a baking sheet until firm; then stack, wrap well and freeze. Reheat in the toaster.
Servings: 3 - 4
Yield: Makes 12 pancakes
- 1/4 cup walnut oil, macadamia nut oil or coconut oil, plus more for the skillet
- 1 cup almonds, finely ground in a food processor (may substitute almond flour, such as Bob's Red Mill brand)
- 1 cup oat flour or whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 large egg
- 1 1/2 cups almond, oat or rice milk
- Maple syrup or honey, for serving
Heat just enough oil to coat the bottom of a large nonstick skillet or griddle over medium heat.
Combine the ground almonds, flour, baking powder and sea salt in a mixing bowl.
Whisk together the egg, nondairy milk and the 1/4 cup of oil in a separate bowl or liquid measuring cup, then pour into the dry ingredients and stir until well incorporated.
Use 2 or 3 large spoonfuls of batter to create each pancake, cooking 2 or 3 at a time until just browned on the bottom/edges, then turn them over and cook until lightly browned on top. Transfer to a plate and cover to keep warm; or keep them warm, partially covered, in a 200-degree oven. Repeat as needed to use all of the batter.
Serve warm, with maple syrup or honey.
VARIATIONS: Frozen blueberries or strawberries can be added to the batter. Add cacao nibs to make chocolate-almond pancakes. Add lemon zest, the juice of 1 lemon (if using, add a little less milk) and 1/2 cup poppy seeds for lemon-poppy seed pancakes.
From Casey Seidenberg and Katherine Sumner of Washington-based Nourish Schools LLC.
Tested by Frances Stead Sellers.
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