These are delicious little breakfast cakes. Flatter than the big and fluffy variety, they are quick and perfect for breakfast or snack and chock full of good fats and protein for a great start to the day. For those who have trouble maintaining a healthy metabolism (skipping meals, fueling the fire regularly, they come with a good amount of calories and are high in metabolism-loving good fats. They are also an excellent (and clean) source of carbs and protein. These little guys will seriously stoke that metabolism fire!
Make sure the heat is medium-high (350˚ on an electric griddle), hot enough to cook them to brown within a minute before flipping. Instead of syrup, try a lower glycemic topping of a full cup of mixed berries, and if you must go sweeter, reduce the berries and try Coconut Nectar or Pure Maple Syrup as a tiny dipping pool on the side.
- 2/3 c almond milk
- 1/2 cup almond flour
- 1 tsp Vanilla
- 1/2 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbl avocado oil (or olive oil)
- 1 serving size (scoop or drops) of stevia
- 1 large egg
- 1 Cup berries of choice
- 1 Tbl coconut oil for cooking
Directions : Blend all ingredients excluding the berries and coconut oil in your blender until smooth. Heat heavy pan or griddle greased with 1 T coconut oil. Pour 3″ cakes and flip when browned. You can cook the berries into them, but they do make it a little harder to flip. Let them crisp up a bit before attempting to scoop them up! I prefer my fresh raspberries smashed on top!
Protein: 17g Fat: 30g Carbs: 42g Calories: 475 Sugar: 10g (if using 1 full cup of berries)
**Adapted from Haylie Pomroy’s Oatmeal-Almond Berry pancakes