Start Your Day Off Right with this Fluffy Cinnamon-Almond Dream Pancake Recipe

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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. First up were these Cinnamon Almond Pancakes!

Dairy-Free Cinnamon Almond 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 of these cinnamon almond pancakes is 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 …

Special Diet Notes: Cinnamon Almond Pancakes

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Optionally gluten-free.

Start Your Day Off Right with this Fluffy Cinnamon-Almond Dream Pancake Recipe
 
Author:
Ingredients
  • ½ cup oats
  • 2 ounces almond flour (1/2 cup lightly packed)
  • ½ cup vanilla almond milk
  • 2 eggs, separated
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 to 2 teaspoons coconut / palm sugar or brown sugar (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Flip, and cook for 30 seconds to 1 minute on the other side, or until golden.
  6. Serve with maple syrup, or even some nutty maple syrup (as pictured below).

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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