A great gluten free pancake recipe that can also be used for sandwich bread. Almond meal (also called almond flour) can be found at just about any health food store, or you can grind your own almonds to powder in a food processor.
Source: Hodgson Mill Almond Flour package
Spray or lightly oil pan unless it’s non-stick, and heat on burner set to medium. Combine almond flour, salt, and baking powder in a bowl. Add honey, applesauce, vanilla, and eggs and whisk till thoroughly blended. Drop spoonfuls of batter onto hot skillet and cook 2-3 minutes per side, until golden brown and edges appear slightly dry. Reduce heat if pancakes brown too quickly.
Instead of 4 small pancakes, I like to make two larger ones. Great piled high with fresh berries and bananas and drizzled with maple syrup. Also good as a bread substitute with lunch or supper. My favorite: spread with almond butter and sliced bananas for a tasty open-faced sandwich.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 366 | ||
Calories from Fat: 222 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 5.3mg | 2 % | |
Sodium 140.9mg | 5 % | |
Potassium 564.7mg | 15 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 20g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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