I have never been a morning person. Not.one.bit. It has been a long standing joke with my mom, who had the chore of getting me out of bed to get to school on time, that when I became a parent that would change.
Nope, I have two kid now and I am still not a morning person. The difference is, I still am not a fan of waking up but I have two small people here that force me to not only get up, but that need some kind of food.
These boys would eat all day long if I let them.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
To help prevent hearing, “Mama, I’m STARVING!” all day long, I like to feed my guys a hearty breakfast.
We do a lot of eggs, potatoes, fruits, and smoothies. However, pancakes are a must for a fun breakfast treat. We missed them a lot after going gluten free.
I have played with a lot of recipes, some we loved, some were tolerable and some were not edible.
I struck gold when I started making the pancakes with almond flour. We loved the texture. It’s perfect with butter and I love that it fills up little boy bellies!
If you don’t add butter to the top, these pancakes are also great for those that are dairy free.
Almond flour pancakes
- Mix dry ingredients in a bowl.
- Mix wet ingredients in a bowl, making sure the eggs are well beaten.
- Add together until well incorporated.
- Add 1/4 cup to hot, oiled pan on low/medium.
- Flip when you see small bubbles forming.
- Continue frying until pancake is firm and golden in color on each side.
This recipe is easy and fast.