Rainy mornings call for pancakes. I wanted to experiment with different flours… trying to get in more fiber, iron, and protein while reducing carbs. After comparing flours, I decided to go with Almond (low carb, good fiber and iron, high fat), oat, and sweet sorghum (higher carb, low fat, good fiber and iron).
General purpose gluten free flour (which is still great for cakes, but I’m trying for “cleaner” baking).
Here were the oh-so-very delicious and filling results.
To make these nut free, use either sorghum or oat flour in place of the almond meal and coconut milk for the almond milk. Also watch the consistency of the batter. Extra milk might be needed with the nut-free version.
I used slightly less than three cups milk for the above recipe.
They bake up so nice and thick, even without a lid on the skillet.
Recipe makes about 18 4-5 inch pancakes. Serving size is pancakes. If you put syrup on them, you might want to go for 2 to start. These are super filling!
Here you can see me trying to figure out the nutrition facts:
Best as I can tell… without factoring in the less than 1tsp. Honey for each pancake, here are some basic facts:
For 3 Pancakes:
15.25 g. fat
60.3 carbs (about 20%)
8.6 g. dietary fiber (about 33%)
13 g. protein
22.7% daily iron
Easy to whip up, even easier to eat! 😋 Enjoy!