Oh the joys of trying to avoid gluten. If I don’t want major inflammation and a tummy that is rumbly it is best for me to avoid the delicious devil that is gluten. But you guys, I love breakfast food! Like a whole bunch! And breakfast food has a tendency to be SOOOOO carb heavy. I’m not one for all meat everything. I need fluffy goodness in my life! Pancakes and waffles are my jam! (And they are even better covered in jam! Because, DUH!)
The craving for pancakes overtook me last week so of course, we turned to Aunt Google to get her best recipe for gluten free pancake recipe. I had almond flour sitting in my freezer and since I have a love/hate relationship with coconut flour I wanted to see what I could find out there for pancakes made with almond flour. Here’s the thing I found after looking at several recipes – almond flour needs so little when it comes to pancakes.
Throw in some eggs, a pinch of salt and some seasoning (vanilla and cinnamon in our case) and BOOM! Light, fluffy, delicious gluten free pancakes! As we were frying up the first batch of tastiness I realized we didn’t have any maple syrup! I told LJ this and she said, “Don’t worry mom! We can make a compote!” Basically, my 9 year old is the coolest.
We had some frozen berries in the freezer and so triple berry compote it was! Lauren took care of making in completely! She made something similar in her cooking class over the summer, so she’s basically an expert now. We had a great time making these (and have made them a couple times since – they keep REALLY well in the fridge for up to 5 days) and hope you too will enjoy some gluten free pancake goodness! Check out the recipe below!
- 1 Cup Almond Flour
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 4 large eggs
- 1 cup triple berry blend frozen fruit (or a cup of fresh berries works too!)
- 1 tbsp coconut sugar or honey
- Combine the dry ingredients and whisk together
- Add eggs and vanilla and whisk together until fully incorporated
- Fry 1/4 cup on coconut oil greased griddle over medium high heat for 2-3 minutes per side, until golden brown.
- Place berries (still frozen is totally fine) and sweetner in pan over medium high heat. Add a splash of water or orange juice and keep stiring. Let the berries come to a boil and reduce liquid by half. Remove from heat.
- Top pancakes with compote and enjoy!
- The pancakes and compote will keep well in the fridge for up to 5 days in airtight containers.