Full confession here, I love pancakes. Over the years I’ve visited many restaurants made famous by their amazing pancakes. One location that comes to mind is Walker Brother Pancakes near Chicago, famous for their “table size” pancakes. Could pancakes be the ultimate comfort food (other than waffles), you can decide for yourself. I am always on the lookout for recipes for my favorite foods…but made with healthier ingredients. Try these simple recipes below, and let me know what your favorite comfort foods are…and maybe a healthier version will show up in a future issue of The Chronicle.
Almond Flour Pancakes
2 free range eggs
2 Tbsp. maple syrup
¾ cup almond milk
1 Tbsp. vanilla extract
½ Tsp. sea salt
½ Tsp. baking soda
coconut oil or ghee for frying
■ Beat the eggs, maple syrup, almond milk and vanilla extract together
in separate bowl whisk together the almond flour, sea salt, and baking soda until smooth (Note: let almond flour come to room temperature for less clumping)
■ Warm a large skillet over medium heat, add the coconut oil (don’t be shy) or ghee to the skillet
■ Ladle pancake batter onto skillet
■ Pancakes will form bubbles and are ready to be flipped when the bubbles pop
■ Remove the pancakes when ready to your plate or to a parchment paper lines oven pan to keep warm
■ Enjoy with your favorite topping such as my favorite below.
Blueberry Pancake Topping
2 cups frozen blueberries
½ cup water
2 Tbsp. Maple syrup
■ Add all ingredients to a saucepan. Over medium heat bring to a boil. Reduce heat and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.
Recipe: Natural Grocers