We’re going on 3 months of gluten and dairy free eating, and I can honestly say that after the first 2-3 weeks, we’re doing great with it. The first 2-3 weeks… withdrawal. To the max. (Seriously. BAD.) But after week 3, we started doing and feeling great. We’ve settled into a good rhythm. We’re not crazy with cravings, and we’re eating lots of delicious, healthy foods.
That’s not to say there aren’t things we still miss–strong cheese, artisan bread, pizza, and pancakes among them. So… we’ve adapted. Because it was a gloomy weekend. And also, I heart pancakes.
I’ve said it before and I’ll say it again… I’m grateful that gluten free, vegan, and Paleo diets are so trendy. This one is, I believe, Paleo-friendly (some Paleo eaters avoid using extracts, but others are fine with them) and is definitely gluten and dairy free. These were heartier than regular pancakes, and more filling. I used almond meal as the “flour” base. Almond meal is made from ground almonds, so it’s rich in vitamins, protein, and has a subtle, sweet almond flavor.
If you’ve never bought almond meal before, Trader Joe’s seems to have the best price, though Bob’s Red Mill and Nuts.com make good ones. Also, please take heed of the notes. I’m no expert, but my limited experience with almond meal is that it’s very delicious, slightly sweet, but also a bit more delicate than wheat flour. You need to have the courage of your convictions when flipping these pancakes. Just think Julia Child, and you’ll be fine.
One important tip of almond meal pancakes– think Julia Child. You have to have the courage of your convictions to flip them. Don’t move slowly or they’ll crumble. Take courage!
- 2c almond meal (sometimes called almond flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 Tbsp poppy seeds
- 3/4c almond milk
- 2 eggs
- 1 Tbsp pure maple syrup
- 1 tsp vanilla
- 1/4 tsp almond extract
- In a medium mixing bowl, combine almond meal, baking powder, salt, and poppy seeds. In a small mixing bowl, whisk together almond milk, eggs, syrup, vanilla, and almond extract. Pour wet ingredients into dry ingredients, and stir until mostly smooth (with just a few small lumps).
- Heat a skillet over medium heat. Grease with a nonstick spray, Earth Balance, or a little grapeseed oil (if you’re not dairy free, feel free to use butter).
- Scoop pancake batter by 1/4 cupfuls onto the skillet and cook until golden on the bottom with bubbles on the surface. Work swiftly and smoothly to flip the pancakes. (Almond meal is more tender and you need to be strong and smooth or they’ll crumble). Cook another minute or so, until golden.
- Repeat with remaining batter and serve warm with syrup or fruit.
Recipe adapted from The Roasted Root