Who better to make a deliciously indulgent (but healthy) pancake recipe (that is optionally sugar-free!) in time for mother's day than one of our favorite gluten-free / dairy-free moms, Sarena ...

Tonight is breakfast for dinner!  I have some almond flour from JK Gourmet that I got a while back and I made pancakes with it in the past, but I wanted to see if I could make them even better.

When I am looking at gluten free flours, I always start reading the nutritional information [see below].  Since JK Gourmet's Almond Flour is just blanched ground almonds it is loaded with vitamins and minerals!  I was really excited to get in the kitchen and play with some pancakes knowing I was about to make some super high protein vitamin packed goodness.  I know, I am weird like that...I have to make something healthy even if I think I am splurging on something as simple as a pancake.  This time I was focusing on making them fluffier, so I added some beaten egg whites along with buckwheat flour to give it some chew ... 

I happened to pick up some amazing strawberries on sale at the store today too.  Totally NOT a coincidence.    As soon as I saw these, I knew I wanted a strawberry shortcake of some sort.  I did not have any dairy-free ice cream (my favorite way to eat strawberry shortcake), so I started looking around at my options.  I saw the coconut flour in the pantry and thought the flavor would be a great addition to this concoction I was making, so I started mixing...um, YUM!  Perfect!

These were so moist and chewy.  My husband was making his savory mess, when he looked over and asked if these were gluten free.  Ha, I knew he would want them if he saw them!  I take it as a compliment too when he can't tell if they look gluten free or not! We both had to stop ourselves from eating them.

I would say this is a going in the keeper jar!

Almond Buckwheat Pancakes with Coconut Cream and Strawberries

• 3/4 cup (3oz) JK Gourmet almond flour
• 1/3 cup buckwheat flour
• 3/4 cup egg whites
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk
• 20 drops Vanilla NuNaturals Stevia (or 1 TBSP sweetener of choice)
• 1/2 cup egg whites
• 1/4 tsp cream of tarter

Put almond flour thru stevia in a food processor and mix thoroughly.  Let this sit while you whip up the 1/2 cup egg whites and cream of tartar to soft peaks.  Pour the almond flour mixture into the whipped egg whites and fold the mixture together.  You don't have to be too careful with it.  Cook on a preheated electric skillet coated with cooking spray.  I used a quarter cup scoop and flipped them when they formed bubbles.  Make sure you keep the pancakes smaller so they can cook thru without burning.

Coconut Cream

• 3 TBSP coconut flour
• 6 TBSP almond milk
• 15 drops Vanilla NuNaturals Stevia

Mix together adding more liquid if needed to reach your desired consistency.

This is a third party review (and recipe) by Sarena Shasteen of The Non-Dairy Queen. For more information on this product, see the Grain-Free JK Gourmet Website.