With almond butter and nuts, these Gluten-Free Nut Pancakes really do provide a ‘nutritious and delicious’ start to your day. Top them off with whatever you like – more protein with a nut butter spread and/or add some sweetness with fruit or syrup. The recipe makes about 16 four-inch diameter pancakes.
Ingredients
- 3 T natural almond butter
- 3 T butter
- 3 eggs
- 1 ½ C milk (or almond milk)
- ¾ C brown rice flour
- ¾ C tapioca flour
- ½ C sorghum flour
- ½ C almond meal
- 2 t baking powder
- ½ t xanthan gum
Directions
Heat butter and almond butter on stovetop or in microwave until butter is melted and almond butter is soft. Put in large mixing bowl. Add eggs and mix until combined. Add milk and mix again.
Mix all dry ingredients in a separate bowl and then add all at once to egg mixture. Use hand or stand mixer and mix on medium speed until fully combined.
Two items will affect the consistency of your batter – eggs and almond butter. I use large eggs, but find considerable variation in size and thus the amount of liquid they contribute. Almond butter can also vary in moisture content. If your batter seems thin, add tapioca flour. If too thick, add more milk.
Preheat griddle on medium heat and oil as needed. Make a test pancake to check that your pan is adequately preheated. If heat is too low, pancakes will be flat. If heat is too high, pancakes will cook too quickly, leaving a doughy center.
Sprinkle sliced almonds or other chopped nuts on each pancake after you first pour them on the griddle. When you flip them, the nuts get a nice toasty flavor.
Enjoy!
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