Alisa Fleming ~ My husband was knocked out with the flu, and void of an appetite, so I used the “cooking for one” opportunity to use up some pantry and fridge items that aren’t on his menu … eggs and almonds. Yes, the man is allergic to egg whites, almonds, and kale. I know what you’re thinking, “poor thing” … I believe there was a little happy dance involved on that third allergen.
But back to those scrum-didli-umptious pancakes. Several months ago, I trialed a popular almond flour pancake recipe, but they turned out a bit too fatty and heavy for my gut. So I mixed up my own version that uses just the right amount of almonds (1 ounce per serving), oats, and a single egg, for a lighter pancake with a good balance of protein, fiber, and fat. As an added bonus, these pancakes are low in sugar (that is until you douse them with maple syrup!), and can even be made sugar-free.
Oh, and the texture was simply amazing … they are hearty and rich, yet tall and fluffy. I’m still working on an egg-free version though (it will happen!), as the whipped egg whites really are the secret to the fluffy results in these breakfast cakes …
Fluffy Cinnamon-Almond Dream Pancakes
This recipe is Dairy-Free, Soy-Free, optionally Gluten-Free (use certified gluten-free oats), and optionally Sugar-Free or Refined Sugar-Free.
- 1/2 Cup Oats
- 2 Ounces Almond Flour (1/2 cup lightly packed)
- 1/2 Cup Vanilla Almond Milk (I used Almond Dream, the lightly sweetened one – so awesome!)
- 2 Eggs, separated
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
- 1 to 2 Teaspoons Coconut / Palm Sugar or Brown Sugar (optional)
Place the oats in your spice grinder, and grind until they turn into a flour, about 20 seconds. Place the fresh oat flour in a mixing bowl with the almond flour, Almond Dream, egg yolks, baking powder, cinnamon, salt, and sugar, if using. Stir or mix to combine.
In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 seconds to a minute. Gently fold the whipped egg whites into your pancake batter, until just combined.
Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook over medium heat, but err on the lower side). Add a wee bit of oil (I use coconut oil) or cooking spray to the pan. Once hot, pour batter onto the skillet to make dollar-size pancakes (about 2 Tablespoons of batter). Cook for a couple of minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned, these can burn a little more easily. Flip, and cook for 30 seconds to 1 minute on the other side, or until golden.
Serve with maple syrup, or even some nutty maple syrup (as pictured below).
Makes 2 servings
Aricle, recipe, and photos by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.