with Lisa Farrar, The Plant Based Health Coach

Almond Pancakes


Prep Time

10 minutes

Cooking Time

10 minutes

Yields

4 servings

Ingredients

1 egg
1 1/2 cups almond, rice, or soy milk
1/4 cup extra virgin olive oil
1 3/4 cups oat or whole-wheat pastry flour
1/2 cup almonds, finely chopped
1 tbsp non-aluminum baking powder
1/2 tsp sea salt


Directions

  1. Mix egg, milk, and oil in a medium-size bowl.
  2. Mix flour, almonds, baking powder, and salt into a small bowl.
  3. Combine dry ingredients into the wet ingredients.
  4. Mix until dry ingredients are moistened.
  5. Using a 1/4 - 1/2 measuring cup, drop pancakes onto a lightly oiled skillet, and cook until golden brown on both sides.
  6. Serve warm with maple syrup or honey.

Notes

For variations:

·      Try 1/2 cup of shredded coconut and/or 1/4 cup malt-sweetened chocolate chips instead of almonds.

·      Try a little lemon zest, the juice of one lemon (add a little less milk), and 1/2 cup poppy seeds for lemon poppy seed pancakes.