I've pretty much cut out cold cereal in the mornings, so finding healthy and filling breakfasts for my family has been a priority. These pancakes were an experiment yesterday that my family loved! The almonds and almond meal add the protein your family needs to start the day.
I made a large batch on purpose so that we can freeze the leftovers (between sheets of aluminum and stored in a freezer ziploc). This morning, we had pancakes ready to go -- we just heated them up in the toaster on the highest setting! We enjoy ours with local maple syrup, but feel free to use your favorite toppings.
COCONUT ALMOND PANCAKES (makes 36 medium pancakes)
- 4 eggs (farm fresh are the best!)
- 1 tsp salt
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp vanilla
- 1-2 tsp organic cinnamon (there really is a difference in taste when you use organic)
- 4 cups milk or buttermilk
- 2 1/2 cups whole wheat pastry flour
- 1/2 cup wheat germ
- 1 cup almond meal
- 3 tsp baking powder
- 1 cup sliced almonds (I crush them for the perfect consistency in the pancakes)
- 1/2 cup shredded coconut (I use unsweetened organic, medium shred)
- butter or Olivio spread (for the griddle)
- toppings: maple syrup, apple butter, Olivio, peanut butter, jelly or jam
- Heat skillet.
- Mix eggs, salt and sugar together.
- Stir baking soda, cinnamon and vanilla into milk and add to egg mixture.
- Stir in baking powder, almond meal, wheat germ and flour, just until mixed.
- Fold in almonds and coconut.
- Melt butter or Olivio onto heated skillet.
- Use a large scoop (I use the large Pampered Chef cookie scoop for uniformity) & drop onto heated skillet.
- Flip pancakes when bubbles appear.
- Serve warm with your choice of toppings!