A few weeks ago I tried using almond flour/meal to make a Grain-Free Gluten-Free Almond Flour Banana Loaf and it turned out quite nicely.
I have been trying to come up with a way to use almond flour in a pancake recipe and was going to begin doing some experimenting when I ran across this blog post from Peanut Butter Fingers, on Monday evening.
I was a bit taken aback when I calculated the N.I. for the pancakes, but quickly realized I could revamp the ingredient list somewhat, and still come up with a tasty result, and lower the Weight Watchers Points Plus Values considerably.
I used the same method that Julie used for her cakes, but my ingredients are a little different.
Almond Butter Pancakes
Makes 5 pancakes
- 1 cup almond flour/meal
- 1 whole fresh egg
- 1/2 cup egg whites
- 2 Tbs almond butter, at room temperature
After cooking the pancakes, I topped them with banana slices, strawberries, and a bit of syrup. They are quite dense, so a bit dry, and would be really nice with some yogurt, too.
And, because we didn't eat them all, I wrapped the leftovers and put them in the refrigerator overnight and I had them for breakfast, reheated in the mike, the next morning. Just as good!
Per serving of 1 pancake without toppings.
Weight Watchers P+ = 5.
Calories 191 ; Protein 10g; Carbohydrate 6g; Fat 15g; Fibre 3g.
Mix the almond flour with the eggs and then add in the almond butter and combine well.
Cook over moderate heat about 3 minutes per side.
Flip, and cook the other side. Then pile them up on a plate and cover to keep warm till ready to serve.
Top and garnish as desired.
Have you baked or cooked with almond flour/meal?
Any links you would like to share?