Hello Everyone!!! Spring is here!
It was a pretty mild winter here in Niagara but I am so glad for these long, sunny days. Somehow it feels like I have more time in the evening just because the sun set later. Over the last couple of weeks I noticed the frogs waking up and now there is a full symphony of frog sounds through the night.
I have touched on it in a couple posts but Jonny has been back in school the last couple of years and this is his last week of college (again)! So we are a little anxious and excited to see what the future has to offer us. He is so smart and has amazing grades and I know he will have no problem finding the perfect job. I am just so excited for him! Excited for both of us honestly.
Now that his classes are coming to an end and I have more light in the evening for photography, I have been able to play with some new recipes. I actually have a lot of recipes on the go right now so expect to see me pumping out quite a few in the upcoming weeks!
Oh and I probably didn’t tell you guys that I finally got my diagnosis… I have IBS. I was confused for so many years. I cut gluten out, and felt mostly better. But then got symptoms to other foods that didn’t make any sense to me (watermelon for instance lol). I didn’t know why sometimes I could have a whole slice of pizza and other times I couldn’t tolerate trace amounts of gluten in a sauce. So frustrating. But now I know and have been sorting out what foods trigger my IBS and what foods are safe. It’s so liberating to have some closure and know I am not crazy hahaha.
This got me creative and thinking about recipes using almond flour which is gentle on my stomach. First, I posted the almond flour biscuits but last night I was having a craving for sweets which is how I came to experimenting with an almond flour pancake recipe.
These almond flour pancakes are so amazing. I don’t like to talk myself up too much but seriously, this recipe came together perfectly! They are light, fluffy and extremely satisfying.
In the past almond flour was very expensive. And while almond meal was easy to find, almond flour was not. If you have almond meal you can use it in a pinch but there is a difference in texture. Blanched almond flour is a fine-grind flour where the skin of the almonds has been removed. It results in a very similar appearance and texture to regular wheat flour. Bob’s Red Mill is a popular brand but I can also find it in the bulk flour section of my grocery store. Or you can always make your own. But nowadays I suggest using the blanched almonds if you can find them. They make a lighter flour that I love.
I have made a few pancake recipes in the past. If you are looking for something a little different. Feel free to check out my Coconut Flour Pancakes, High Protein Pancakes, 2 Ingredient Pancakes or Buckwheat Pancakes which are all gluten free and awesome in the own, different ways.
This is a recipe for one person and it make two big, fluffy pancakes. You can easily double/triple the recipe with the same awesome results.
- ½ cup almond flour
- 1 egg
- 2 Tbsp water
- ¼ tsp baking powder
- vanilla, cinnamon, sweetener, berries, chocolate chips etc
- Combine the flour, egg, water and baking powder
- Stir until just combined
- Allow to sit while you preheat a nonstick pan on medium heat
- Pour into two pancakes and allow to cook until browned on the first side and the sides begin to get dry, about 3 minutes
- Flip and cook on the second side for another 2-3 minutes, depending on the heat of your pan