Welcome to Fall, folks.
Fall is my favorite season. I love the smell of pumpkin, the brisk weather, and warm, comforting foods.
While I enjoy soups, chilis, and stews, I absolutely love hearty breakfast foods when the weather gets cold. In the summer, I can survive on coconut yogurt and overnight oatmeal, but as the weather turns I am all about hot oatmeal, baked goods, and pancakes!
This recipe for whole-wheat almond pancakes will be the perfect pick-me-up after a long night or the perfect preparation for a long day. Fluffy, hot, and full of heart-healthy fiber, this will be your new favorite food.
Fluffy Whole-Wheat Almond Flour Pancakes
- 1 Cup Whole-Wheat Flour
- 1/2 Cup Almond Flour
- 3 Tbsp. Ground Chia Seed
- 3 1/2 Tsp. Baking Powder
- 1 1/4 Cup Almond Milk
- 2 Tbsp. Maple Syrup
- 1/4 Tsp. Salt
1. Sift together the almond flour, whole wheat flour, baking powder, and salt in a large bowl.
2. Make the “chia egg” by combining the ground chia seeds and 1 tablespoon of water. Mix together and let sit for five minutes.
3. In a separate small bowl combine the chia egg, almond milk, and maple syrup. Pour the wet ingredients into the dry and whisk until thoroughly combined.
4. If making 1/3 cup-sized pancakes, this recipe should yield about six pancakes.
*Note: If you would like thinner pancakes, use more almond milk. I would recommend adding 1/4 cup at a time until reaching desired thickness.”
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Photo: Olivia Parr