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Hearty Cinnamon + Almond Pancakes

October 08, 2015

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes. Skip the sugar crash and fuel up for morning rides with these hearty pancakes that have an ideal mix of carbs, protein, and fat. The batter will be thin and delicate, more like a crepe than a pancake.

Almond flour is just finely ground whole almonds. Most groceries now stock it in the baking goods aisle or with natural foods (one common brand is Bob’s Red Mill). You can make your own using a food processor or blender—just be sure not to grind the nuts too long or you’ll end up with almond butter! This recipe makes enough pancakes for two, and takes about 20 minutes.



Hearty Cinnamon Almond Pancakes

1 cup almond flour

2 eggs

¼ cup milk or water

2 tablespoons cooking oil

1 tablespoon honey or sweetner

a dash each of ground cinnamon and salt or dash of our Apple Cider Sport Hydration Mix

toasted almonds

plain yogurt

Mix together all ingredients in a bowl.

Bring a lightly oiled sauté pan to medium-high heat. When pan is hot, pour batter to form pancakes, leaving ample space between each to allow batter to spread. Unlike traditional pancakes these will not bubble, so watch for the edges to brown, then gently flip over and brown the other side.

Serve hot, topped with toasted almonds, yogurt, or fresh fruit. Makes about 6 pancakes.

TIP: Even easier: If you’re not concerned about gluten, add ground almonds to your usual packaged pancake mix. Follow package directions from there.

NUTRITION DATA PER SERVING (3 pancakes) > Energy 557 cal • Fat 47 g • Sodium 447 mg • Carbs 23 g • Fiber 6 g • Protein 19 g

Republished with permission and photo credit courtesy of VeloPress from Feed Zone Cookbook. For more recipes for athletic fuel from Skratch, check out our Feed Zone Cookbooks!    

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