Thursday, January 26, 2017

Jamie's Diet Food: Almond Flour Pancakes

I've made protein/paleo pancakes before (back in the years when I was eating mostly paleo). They didn't come out well. They were basically a scoop of protein powder and an egg. That's a protein powder omelette. They tasted of chocolate and chalk (chalk-a-late?), and they had the texture of used coffee filters with bits of coffee grounds mixed in.

So when I was craving pancakes after cycle class this morning (IHOP advertises on CNN, yo, and CNN is always on at the gym), I didn't go back to those bad, bad pancakes. Instead, I used the magic of Pinterest to look for a recipe that wouldn't suck. And I found one!

I made a few modifications, which are included below, but this recipe was adapted from one by The Roasted Root. They are surprisingly good. I wasn't expecting much, but these are tasty and have a pleasant texture.

1 3/4 cup of almond flour
2 tbsp flax seed meal
2 tbsp vanilla protein powder
1 tsp baking powder
1/4 tsp salt

3/4 cup milk
2 eggs
1 tsp vanilla


  1. Combine dry ingredients in a bowl. Make sure to mix everything together well; it's especially important that the baking powder is evenly distributed. Whisk eggs and vanilla into milk. Pour wet mixture into dry mixture and stir until combined.
  2. Heat a pan or a griddle to medium-low. Use less heat than you think you need. These are better when they're not burnt.
  3. Pour about 1/4 cup of mix into the pan and gently tilt the pan to create a thin, even pancake. It takes 3-4 minutes on the first side. You should see brown, crispy edges peaking out from the sides, and there should be a few bubbles on the surface of the pancake.
  4. Flip the pancake over very gently. They're fragile. Cook for another minute or two on the other side, just until the bottom looks golden brown.
  5. Repeat until you've used all the batter.
  • The batter is pretty thick. I used a spoon to scrape out the inside of my 1/4 cup scoop. It doesn't pour well, and half of it will stick to whatever vessel you're using to transfer mix from bowl to pan.
  • I used a crepe pan that I have for some reason (who has a crepe pan?), which has a non-stick, non-Teflon coating. I used about 1/2 tsp of coconut oil to grease the pan, but it wasn't really necessary. These didn't stick to my pan, really, and the coconut oil that wasn't soaked up by the first pancake burned and smoked.
  • These are gluten free, so they don't have the protein structure to hold together as well. That makes them fragile. Use the biggest spatula/flipper that you have and turn them over slowly. I didn't have any break, but go carefully. Think of it more as flipping an omelette than flipping a pancake.
  • Cooking takes longer than regular pancakes. Prepare to do a lot of standing around. If you have a griddle and can do a whole batch at once, lucky you. If you're doing them one at a time, prepare to devote 40 minutes to the cooking process.
  • Try them with apple butter. Om nom nom.
  • This recipe made 8 pancakes using 1/4 cup at a time. Nutrition info:

No comments:

Post a Comment