There’s a reason Lionel Richie wrote a song about Sunday mornings. They’re arguably the best part of the week. You can sleep in as long as you’d like. Your pajamas can be worn way past 1pm and no one can pass judgement. There’s no real agenda. No emails to check. And, the cherry on top? The perfect easy pancake.
Since the weekend was designed for leisure, the last thing you want to worry about is making the perfect pancake. Which is why I’ve created quite literally a fool-proof, guilt-free pancake. These pancakes are seriously THE BEST and easiest homemade recipe. They never last very long in my house. They’re light, fluffy, and a healthy twist on your pancake craving.
How to make pancakes
When making the batter, you want to start by mixing the dry ingredients first in a large mixing bowl. Then, add the wet ingredients. Make sure not to over mix when combining them. The more airy and lumpy, the more fluffy they will be. Make sure you have a large enough bowl to mix.
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There are a few other secrets packed into this pancake recipe that give it an extra kick no one would expect. Ginger. They are basically a gingerbread cookie in a fluffy, pancake form. And, you don’t have to feel so guilty after eating the whole batch since the recipe calls for a mix of almond flour, ground flaxseed, and all purpose flour. No one will even know(promise). It’s a great way to sneak in extra protein and fiber into everyones favorite breakfast.
What are the benefits of almond flour?
According to this article by Healthline, almond flour is a great substitute for other flours as it’s rich in protein, better for your blood sugar, and is gluten-free.
What are the benefits of flaxseed?
Flaxseed is one of the healthiest foods on the planet. Like, really, really healthy. Much like myself, it’s small — but mighty. According to WebMD, it’s especially good for your cardiovascular system, helps reduce inflammation, and help lower your cholesterol.
Please note, I am a food blogger — not a doctor, so please consult with a medical professional on specific diets. This information is just to provide general knowledge of certain foods.
This recipe calls for blueberries, but what’s great about it is you can completely customize it. Add walnuts for an extra crunch, or smash a banana in there for extra sweetness. I didn’t add any added sugar to the recipe, so all the sweetness you get is from the fruit!
When cooking the pancakes, you’ll definitely want to use a non-stick pan. There’s really nothing worse than trying to flip a pancake to only find half of it stuck to the pan. You can also use a well-seasoned cast iron which is great for it’s even heat distribution. [Learn all about cast iron pan skillets here]
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- 1 cup almond flour
- 1/2 cup ground flaxseed
- 1/2 cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp of ground ginger
- 1 cup almond milk
- 1/2 - 1 cup of milk (2% or whole milk)
- 1/2 tsp vanilla
- 1 tbsp melted butter
- 2 eggs
- 1 1/2 cups of fresh or frozen blueberries
- In a medium mixing bowl, whisk together your dry ingredients (almond flour, ground flaxseed, all purpose flour, baking powder, sugar, salt, ground ginger).
- Whisk together your wet ingredients (both milks, vanilla, melted butter, eggs). Do not over mix! Mix just enough to get the large clumps out.
- Gently fold in your blueberries.
- Heat a skillet with oil or cooking spray. Once hot, scoop 1/4 cup of pancake batter and cook on one side until bubbles start to form - about one minute. Flip and cook on the other side for about another 2 minutes.
- Serve with toppings of choice.