Somebody recommended Rick’s Primal Pancakes, and they are absolutely amazing. These are honestly the best pancakes I’ve ever eaten. I think it’s something about the flavors of the coconut with the almond.
I used the recipe as listed, except I doubled it. The given recipe consists of 1 egg, 1/4 cup Almond Meal, 1/4 cup of coconut milk, 1/8 t cinnamon, and 1/8 t vanilla extract. They were a bit runny, so I think you could increase the ratio of meal to milk. (I imagine you could also use cow milk.)
I wend shopping this morning at Sunflower before I made breakfast. I was going to purchase almond meal, but it can cost over $10 per pound. Before I left, I read Yvette Marie’s suggestions for making almond meal. So I paid something like four dollars a pound for bulk raw almonds at Sunflower, then made my own meal. (I didn’t sift the meal, as Marie suggests, but I don’t mind it a little crunchy.) It turned out great.
3 thoughts on “Amazing Primal Pancakes”
Be sure to have some sort of leavening, like the milk in this recipe, when making almond pancakes. I got a recipe off Mark’s Daily Apple that called for just meal, eggs, and some spices, and they were the most dense, god-awful pancakes I have ever eaten in my life.
If you should not have the milk I have found a teaspoon of baking soda (per cup of meal) works wonders. Makes them taste virtually identical to wheat pancakes really.
Will ground-almonds do in place of “almond meal”? I imagine they’re the exact same thing, but just want to check.
Sifting the almond meal really improves the texture. The batter is loose enough that you could consider making crepes with it. I would recommend adding a pinch of salt to the batter.
Comments are closed.