Grain-free, gluten-free refined sugar-free pancakes made with almond flour. This easy and delicious paleo pancake recipe is sure to please the whole family!
There are some things a wood chucking, metal wielding, mechanically inclined hunter man won’t understand. Like why you think it’s hilarious that you’ve nicknamed your gym shoes Jimmy Choos (bahahahaha!). Or the fact that coffee is not coffee at all without frothy milk; it is, in fact, battery acid. There’s no way he’d understand why the polka dots painted on your toes made absolute sense at the time but there are vital things that the man does understand and pancakes is one of them.
Bless his heart, the manly man who will pose holding a plate of pancakes without so much as a quibble while you take photo after photo, still wearing your sweaty gym clothes. Why? Because what this oil changing, fire building, mountain man does understand is how to keep mum in order to win the rights to said pancakes. He may not embrace why you consider Meredith Grey to be your long lost sister, but he certainly gets the plate of almond flour pancakes.
Almond flour pancakes are the apple of my eye. Apple. of. my. eye. They’re packed with protein, are as clean as a whistle and make you feel oh so pleasantly full – the kind of full that inspires you to go on a 60-mile bike ride, not the kind of full that makes you want to take a nap. Since they are made from a nut meal, the flavor and texture are both nutty, so the texture is much different from wheat flour pancakes. I made pomegranate syrup to go on top of these stud muffins by simply reducing pomegranate juice on the stove. Easy peasy, makes me look cool.
I used the following kitchen tools to prepare this recipe:
Bob’s Red Mill has provided me with the flour and nut meals I use in The Pancake Project. Other than that, they do not compensate me in any way and all opinions expressed in these posts are my own.