High-protein, gluten-free breakfasts, that are easy, quick and can be on-the-go are hard to come by in our carb-centric breakfast culture.
Almond flour is the protein of choice in these pancakes as the texture is delicate, yet flavorful. The pancakes are fluffy and I didn't even need any maple syrup with them!
Freezing pancakes is a cinch too so you can always have homemade pancakes on hand. Lay them flat on a baking sheet lined with parchment and stick it in the freezer. Once frozen, pop the pancakes in a plastic bag with a seal. I would say they would last frozen for about 2-3 months, but honestly ours vanish within a couple of days.
Time: 30 minutes Servings: Ten pancakes Level: Easy
¼ cup tiger nut flour, sifted (don’t skip this step!)
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 tablespoons unsalted butter, melted and cooled
additional butter for cooking
In a small bowl, place milkand ground chia seeds. Let the chia seeds bloom for about 5 to 10 minutes. The milk will become gelatinous.
In a mixing bowl whisk together almond flour, cassava flour, tiger nut flour, baking powder, and salt.
Whisk the chia seeds and milktogether then add the eggs, vanilla extract, maple syrup, and butter to the bowl.
Slowly pour the wet ingredients into the bowl of dry ingredients and whisk gently.
Heat a non-stick skillet to medium and place a very small pat of butter.
Once the butter has melted, scoop out about ¼ to ½ cup of the batter and flatten.
Cook about 1-2 minutes. The batter will not bubble like other pancakes so watch carefully. Loosen the pancake with the spatula and flip. (You might need a second spatula to help glide the pancake on the first spatula in order to flip.)