Dr. James' Flourless Super Plant-Based Pancakes
Sunday brunch is a given in our house, and pancakes are basically always on the menu. Whether they are made with almond flour like these pancakes or we add a scoop of Healthy Skoop Daily Protein to our favorite gluten-free pancake mix, we feel awesome about taking the nutrition level up over 100%.
Here's one way of doing it:
These are heavy-duty pancakes. You may want to eat one or two in the morning and save one for a snack a little later.
Makes about three 4-inch pancakes
½ cup almond meal (also called almond flour)
2 eggs
½ teaspoon baking powder
1 to 2 teaspoons cinnamon
¼ cup unsweetened almond milk/coconut milk/or water
1 serving of Healthy Skoop Daily Protein
optional: Add fresh blueberries to batter
Stir or whisk all of the ingredients together until smooth. Ladle onto medium hot griddle lightly coated with cooking oil spray. Cook about 2 to 3 minutes on each side until golden brown.
Serve with a side of Greek yogurt, berries, organic butter, or a drizzle of pure maple syrup.
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