Almond Pancakes

Prep Notes

Prep time: 10 minutes

Cooking time: 10 minutes

Yields: 4 people


1 egg

1 1/2 cups almond, rice or soy milk

1/4 cup canola oil

1 3/4 cups oat or whole wheat pastry flour

1/2 cup almonds, finely chopped

1 tablespoon non-aluminum baking powder

1/2 teaspoon sea salt


Mix egg, milk and oil in a medium-size bowl.

Mix flour, almonds, baking powder and salt into a small bowl.

Combine dry ingredients into the wet ingredients.

Mix until dry ingredients are moistened.

Using a 1/4 - 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.

Serve warm with maple syrup or honey.

Notes: Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Recipe courtesy of Institute of Integrative Nutrition