Posted on: 26 May 2016
Do you love pancakes but wish they weren't so high in carbs? Using almond flour rather than wheat flour in your pancakes will boost their protein content and cut down on their carbohydrate content. Here's a delicious recipe for high-protein almond flour pancakes and a delicious, homemade raspberry sauce (yes, it's low in sugar) to top them with.
Ingredients (for the pancakes):
- 1 cup almond four
- 1/2 cup water
- 2 eggs
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/2 teaspoon canola oil, plus extra for frying
Ingredients (for the syrup):
- 1 1/2 cups fresh raspberries
- 2 teaspoons cornstarch
- 2 tablespoons orange juice
Step 1: Preparing the sauce
Place the raspberries in a small saucepan, Use a fork to smash them against the sides of the pan until they are mostly pureed with a few larger pieces remaining. Add the cornstarch and orange juice to the pan, and stir to combine.
Cook the sauce over low heat until it starts to simmer, and then let it simmer for 1 minute. It should thicken slightly. Remove the sauce from the heat and set it to the side until later.
Step 2: Preparing the pancake batter
Pour the almond flour and salt into a mixing bowl, and stir to combine. In a separate bowl, combine the water and honey. Stir until the honey dissolves. Then, add the oil and eggs to this mixture. Create a well in the middle of the flour mixture, and then pour the wet ingredients into the center of the well. Stir gently just until a uniform batter forms. Do not over mix -- your pancakes will be tough.
Step 3: Making the pancakes
Bring a griddle up to medium heat, and add a small drizzle of canola oil to the griddle surface to keep the pancakes from sticking. Then, pour the batter by large spoonfuls onto the griddle, aiming to create pancakes that are about 4 inches across.
Cook the pancakes until they begin to look bubbly in the center and dry around the edges. Then, flip them and cook for another 2 - 3 minutes. Remove the pancakes from the griddle, and repeat the cooking process with any remaining batter.
Serve stacks of these freshly fried pancakes topped with your homemade raspberry sauce. They're also delicious served with regular maple syrup. If you have any leftovers, wrap them in plastic wrap and store them in the fridge for up to 3 days. They're delicious when reheated in the toaster oven. To learn more, contact a company like Eat Naturall, LLC.Share