While trying many pancake recipes for my family I created this dairy-free option that both myself and my kids could enjoy. It’s not only dairy-free for me, but also heart healthy and packed with protein. I make extra so that I can freeze them in plastic resealable bags for a quick breakfast or easy dinner. Just warm them in the oven or pop them in the toaster to warm them through. Enjoy every healthy morsel!
1 cup of white flour
2 cups of almond flour
1 1/2 tsp baking soda
Pinch of salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves (optional)
1/2 tsp ground cardamom (optional)
1 cup of liquid egg whites
3 tbsp honey
6 tsp vanilla extract
1 cup of almond milk
Heat a non-stick griddle to 350 degrees or set a non-stick pan to medium heat. Stir the flours, baking soda, salt and spices together. In a separate bowl, mix together the egg whites, milk, honey and vanilla extract. Stir flour into the wet ingredients and mix until combined. You may add water or almond milk for a thinner batter and therefore, thinner pancakes. Drop a laddle full of pancake batter in the pan and flip when bubbles rise to the surface of the pancake. Cook 2-3 minutes on the following side. Repeat with remaining batter.
Top with natural maple syrup or applesauce for an even healthier version.