|Please, never mind the nutrition label on the spice jar. It has zero to do with breakfast.|
These beauties are 100% gluten-free (and vegan, if you're into that sorta thing), and taste better than any other pancakes I've had since I can remember. The almond flour gives it nice texture and flavor, while the coconut shines through from the oil. If you don't like the coconut flavor, it's cool! Use olive oil, or vegetable oil. These are rich with protein and keep you full until lunch.
Break out the big guns - syrup and nutella? It must be the weekend. Or a holiday. Father's day! Totally a holiday...even if your guy isn't yet a father. It's really the thought that counts. Everyone deserves pancakes.
I like these hotcakes (um, I just turned 85) because they're sturdy enough to stand up to syrup, but are in no way rubbery (as pancakes sometimes are) and give in delicately to a fork. Plus, they're just plain good, especially when you have a hungry man patiently awaiting some gosh darn food since you just made him run 4 miles with you.
Adapted from The Daily Dietribe
1 1/4 cups almond meal
1/2 cup potato starch
2 teaspoons baking powder
1/2 teaspoons salt
2 tablespoons white sugar
1 teaspoon cinnamon
1/2 cup applesauce
2 tablespoons melted coconut oil
1/2 cup water
1. Whisk your dry ingredients thoroughly.
2. Whisk your wet ingredients together in a separate, medium-sized bowl.
3. Add the dry mix to the wet mix and whisk to combine.
4. Spray a skillet with cooking spray and heat over low-medium heat. Pour some patter on after the skillet has been heated for about 3 minutes, and you're all set!