Eat This: Almond Pancakes

Eat This: Almond Pancakes with Eggs and Pineapple

Mary-Beth Folger NUTRITION, RECIPE Leave a Comment

We’re coming at you with another fabulous recipe, courtesy of Chef Corey Boville. At Fit Farm, we are dedicated to combining fresh, healthful ingredients in new and creative ways. With this simple recipe, we have given this hearty breakfast favorite a healthy face lift. Oh yes, you can have your pancakes, without the guilt. Download the recipe card here.

Your ingredient list

Protein

10 Whole Eggs

8 pieces Turkey Bacon

Produce

1 Pineapple, cut into chunks

Dry Grocery

1 ½ cup Almond Flour

½ cup Wheat Flour

2 tsp. Baking Powder

½ tsp. Salt

2 tbsp. Sugar

2 Large Eggs

1 cup Vanilla Almond Milk

1 tsp Vanilla Extract

¼ cup Sugar-Free Syrup

Directions

Pancakes & Bacon:

Preheat Oven to 375F

Place Turkey Bacon on a baking sheet and place in oven for 15-20 minutes

Mix the almond flour, wheat flour, baking powder, salt, and sugar together in a large bowl.

In a separate bowl, blend two eggs, vanilla almond milk, and vanilla extract. Mix with dry ingredients

Place a large pan on medium heat or a skillet on 325F

When warm, place 2 heaping tbsp. of batter on pan and gently spread out until roughly 4-5 inches wide. Cook until bubbles are formed on top and bottom is golden brown. Flip pancake remove from heat when the bottom is golden brown.

Eggs:

Scramble remaining 8 eggs in a medium bowl

While cooking pancakes, cook eggs in a medium pan until slightly runny, cover, and store in warm oven until pancakes are complete.

Serve and Enjoy!

Chef’s notes

If the batter is a bit thick add roughly ¼ cup of water. Mix it up! Instead of serving the apple slices on the side try chopping them up and sprinkling in the batter with 1 tbsp. of cinnamon!

 

Total cooking time: 25 minutes | Serves 4