REAL, FRUGAL, HEALTHY, and FUN!!!
Yesterday, I made my boys Pina Colada Waffles and Syrup, and mistakenly gave them the impression that a hot breakfast would be a daily thing. Ha! Kids are funny. Give them an inch and they want a mile. Well, I caved. I agreed to make them pancakes. I went with vanilla, almond pancakes. I like to make things with a flavor twist. I think it’s more fun! Almond extract is so delicious. It kind of reminds me of cherry. It also brings to mind Christmas cookies or fancy cakes. The key thing is to get pure almond extract, and same thing with the vanilla. For a clean-eating diet, whether for health reasons, or otherwise, you want to use pure extracts. The imitation flavorings have added ingredients that may or may not suit your diet. Definitely, read the ingredients if you choose to go that route. It’s cheaper, but it’s cheaper for a reason. Just something to be aware of, especially if you eat clean for medical reasons.
1-1/2 cups almond flour
1 tsp baking soda
1 tsp pure almond extract
1 tsp pure vanilla extract
1/2 cup full-fat coconut milk
Oil spray for the skillet, pan, or griddle
Directions: Mix all ingredients in a medium-size mixing bowl. I added the ingredients in the order listed and mixed thoroughly. I used a skillet on the stove to cook my pancakes. I used medium heat, and I spritzed a little oil to keep the pancakes from sticking. I used about 1/4 cup of batter per pancake. Once you have the batter on the skillet, let it sit until it begins to bubble just a bit, and the edges are starting to dry just a bit. At that point, you can check if they’re ready to flip. They should flip easily, if not, let them cook a little longer before flipping. It should take just a short minute on the other side. I was able to make 7 pancakes with this batter.
My boys and I topped our pancakes with maple syrup, but a nice cherry topping would also be amazing. Enjoy!