Nourishing Flourishing

Sunday Morning (GF Almond Flour) Pancakes

18 Mar

Hello! It’s a beautiful day here in Boulder, Colorado — the sun is shining, the birds are chirping, the squirrels are peaking into our window, and… people are stumbling home wrapped in nothing but a blanket. It’s the day after St. Patrick’s, so you better believe our university town is pretty hungover this morning. Thankfully, I’m only nursing a reaction to all the Benadryl I had to take yesterday — Spring is lovely, but a bit of a transition, immunologically, for some of us!

I must say that Sunday is, now, without a doubt, my favorite day.  While they used to be a source of great anxiety, I feel like I’ve finally grown up a little, and now I look forward to Sundays with joy. At last I’ve realized that a necessary component of “success” in my endeavors, is to set boundaries for myself, and to commit to making time for rejuvenation. Because Sundays were such a stressful time for me in the past, I chose to implement them as a day devoid of all pressure; I do only what I want to do on Sundays, insofar as it is possible.

Today, I wanted to drink strong coffee (usually a once-a-week treat for me), make a special breakfast, and linger over it with my favorite person.

So that’s precisely what I did.

And I was so utterly delighted (and shocked!) with this recipe — which I’ve been playing with for months, and only today wrote down the measurements for — that I just had to share it with you. Forgive me if the photos aren’t the best — I was so eager to post the recipe that I shot this stack on my porch as soon as they were off the griddle! It is wonderfully simple, and my husband (who is a gluten-eater) devoured two batches… Two batches!

Gluten-Free Almond Flour Pancakes
These pancakes taste just like those of my childhood, but without all the dryness that would compel me to drown them in syrup. They are perfectly moist, tender, and just sweet enough to tantalize. Delicious even without maple syrup, they would work beautifully as a quick rolled-up PB and J. Top with succulent fruit, and savor spring’s arrival! Reawaken those mornings of your youth — but be sure to serve with a more adult side of strong coffee for maximum pleasure. (That sounded like a prophylactic commercial. Sorry.)

~1 TB oil for pan
2 C. blanched almond flour  (make your own, or buy it here in bulk, like I do)
1/4 C. arrowroot powder
1/2 t baking soda
1/2 t. salt
2 whole eggs + 2 egg whites
1/4 C. agave nectar (you can decrease this by 1 TB if you like)
1/2 C. unsweetened almond milk
dash of vanilla extract

1) Heat oil in a small cast iron skillet over medium.
2) Mix dry ingredients in a large bowl.
3) Mix wet ingredients in a small bowl; whisk eggs thoroughly.
4) Add wet ingredients to dry. If you want to thin it out a tad more, add another small splash of milk.
5) In ~2-3 tablespoon size scoops, pour the batter into the skillet one pancake at a time. Using a fork, spread evenly to a thin layer.
6) Keep a close eye on the bottom of the cake — you will likely need to turn it down a notch over the course of cooking the pancakes, because almond flour burns easily. Once bubbles start opening on the top of the batter, very, very carefully (supporting the pancake completely with a spatula), flip the pancake. When browned on both sides, set aside on a plate. (It may take a couple tries to get the method down, but they’ll be delicious even if malformed.: )
7) Repeat until all the batter is gone.

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Top with pure maple syrup, and, if you like, fresh, organic strawberries. My husband liked a few of his slathered with a little natural peanut butter as well. They keep quite well in the refrigerator, just be sure to keep them well-covered.

Over breakfast, we chatted (amongst other things) about how reading fiction changes us (which was rooted in this interesting piece). This semester, I have achieved my goal of reading for fun again — not academic purposes — and it is a beautiful revival! I can’t seem to put my reading down at night, and I have even been walking home from classes and the gym with novel in hand (well, my novel on my Kindle in my hand, but you know what I mean). There’s so much to be learned about a good and flourishing life in works of imagination!

I’m now going to return to my novel, and pretend that I don’t have any midterms this week. Just for today. Ah, grad school — it’s one big delusion after another… I also hope to catch up on comments, which I seem to be perpetually behind on — alas. Know that I love reading them. I hope you can take some time today for a healthy and delicious treat (like pancakes!) and/or a good chapter of a novel. Nourish yourself!

What is your Sunday ritual?

Are you reading anything for fun?

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14 Responses to “Sunday Morning (GF Almond Flour) Pancakes”

  1. Matt @ The Athlete's Plate March 18, 2012 at 1:00 pm #

    Can I come over for breakfast next Sunday? Pretty please?

  2. Jane March 18, 2012 at 4:39 pm #

    These look awesome! I’ve never had luck with almond flour pancakes, but I love the arrowroot mixed in! And strawberries … mmm! I’m on allergy meds as well for the next few months … gotta love it!

  3. Evan Thomas March 18, 2012 at 7:52 pm #

    these look terrific! for some reason, Boulder doesn’t strike me as the place where a lot of Guinness would be drunk. Kombucha maybe ;-)

  4. Sarena (The Non-Dairy Queen) March 18, 2012 at 7:58 pm #

    The weather is amazing here too in Atlanta, but dang the pollen is crazy! I can’t stay out there for more than 15 minutes before I want to scratch my eyes out.

    The pancakes look amazing. We did a slow breakfast at our place with friends this morning. It was such a great morning. I hope you have a great week!

  5. Jasper Naomi March 19, 2012 at 2:28 pm #

    these look so delicious! love your colorful blog!

  6. Erin @ Big Girl Feats March 21, 2012 at 10:11 am #

    Ugh, I can’t wait to come out to Colorado to visit!! ;)

    De-LISH! I hear you on Sundays – and the spring pollen thing. Worst. It’s a shame that it makes me want to stay inside for the first month of spring, but such is life.

    Sundays are definitely a day of stress for me, so I’m trying to set those boundaries for myself (and every other day of the week!). I bought Doug the Sunday NYT for his birthday present so we agreed to sit and hang out and make an amazing breakfast on Sunday mornings and just “be” together. I can’t wait! These pancakes will definitely make an appearance!

    xo times 400 bajillion!

  7. Maryann March 24, 2012 at 10:12 am #

    Looks so good. I started Weight watchers so I don’t know how it would fit but it looks so delicious. Sunday we like to sleep in til maybe 7. haha

  8. michie mee April 4, 2012 at 10:57 am #

    I was thinking it might be best to cook it with Coconut oil. Olive oil isn’t very good for you when heated at medium to high temps. I’m sure this would taste amazing with the coconut oil (for medium temps) or even grape seed oil which is best for high temp cooking of foods.

  9. Jacqui Provost April 15, 2012 at 2:13 pm #

    Hi Katie- These pancakes look delicious! I am going to make them next Sunday morning for brunch :) I love to make protein pancakes- here’s the recipe:

  10. Natalie May 26, 2012 at 5:36 am #

    Great recipes and site! I nominated you for One Lovely Blog Award:) -Natalie,

  11. Mari August 13, 2012 at 10:41 am #

    I’ve been craving pancakes, but I’m allergic to eggs … I wonder if this would work with ener-g egg replacer or maybe bananas/applesauce? Hm.

    • Katie @ Nourishing Flourishing September 4, 2012 at 8:43 am #

      Hi Mari! I’m not sure if it would work with the ener-g egg replacer or bananas, etc. I’d be a little worried that they wouldn’t develop the same texture, but I think it would be worth a try. If you do give it a shot, I’d probably lean toward the energ-g replace than the applesauce. I’d love to hear how it goes if you do!


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