March is National Nutrition Month. I like to think of it as a month of analyzing my progress on my health resolutions. I definitely need make a few tweaks. I have been eating an anti-inflammatory diet for some time now. It can definitely drive me crazy at times especially when it comes to baking. Baking is one of my true loves in life, so gluten free baking has been a huge challenge for me. I had such confidence with my tried and true recipes that require butter and wheat. Nonetheless, I have been diligent, and it has paid off.
Pancakes are one of my favorite weekend meals. In an attempt to get my pancakes back, I have been playing with gluten free flours. I feel like I finally got it right with these pancakes using almond flour. These even taste better than my original version where I used buttermilk. I like the texture this flour provides. Almond flour is also high in protein (6 grams per 1/4 cup) and in Vitamin E. It is also a low carbohydrate flour. I encourage you to look at some of your favorite recipes and see how you can make them healthier. Sometimes, it is just a simple substitution. Let me know if you try these. I promise you won’t be disappointed.
- 1 cup almond flour
- 1 cup King Arthur's Gluten Free Multipurpose Flour
- 1/4 teaspoon xanthan gum
- 2 tablespoons brown sugar
- 4 teaspoons gluten free baking powder
- 2 eggs, lightly beaten
- 4 tablespoons organic canola oil
- 2 teaspoons pure vanilla extract
- 1 1/4 cups plain or vanilla almond milk
- Preheat griddle to medium heat.
- Combine dry ingredients with a whisk and set aside.
- Combine wet ingredients in a separate bowl except the milk.
- Add eggs, oil, vanilla mixture to dry ingredients. Slowly add in milk and stir.
- Let rest for 2-3 minutes.
- Butter the griddle. (I use dairy free margarine).
- Add 1/8 cup and ladle onto griddle. Cook 2-3 minutes per side and until golden brown on each side.