I love pancakes. I basically run for my love of pancakes. I use my love of pancakes to get through long training runs (alone, up gigantic hills also known as lombas). Each week after my 10-, 12-, or 14-mile run I indulge in a re-fuel pancake session. However, since cutting gluten and refined sugar, I’ve had a hard time finding a pancake that doesn’t taste like a soggy oatmeal cookie (not that I don’t love those, too).
This week after my 10 mile solo lomba run, I made pancakes with almond flour and corn flour instead of my usual oats. I topped them with honey, slivered almond, and bananas. They were so good. They were so good that I will continue to run just so I can eat them again. And again. And again.
Yields: 1 serving (I got 6 silver dollar cakes out of my batch)
Prep & Cook time: 15 minutes
- 1/4 cup almond flour
- 1/4 corn flour (not corn starch)
- 2 egg whites (or one egg)
- 3 tbs soy milk (or almond… or coconut)
- 1 tsp gluten-free baking powder
- 1 tbs honey
- 2 tbs slivered almonds
- 1 sliced banana
- or whatever you like!
Beat the eggs with non-dairy milk until fluffy. Add in flours and baking powder until just mixed (some lumps are good–they make for fluffier cakes!). Spray a skillet with non-stick cooking spray, melt a little butter or coconut oil (whatever your style is) and turn heat to medium-high. Pour batter into skillet, about 1/2 ladle-full for each cake. Cook 4-5 minutes before flipping (cakes will be slightly golden) and cook another 3 minutes on the second side. Transfer pancakes to serving plate and top to your choosing.