If you follow our founder’s Facebook page, you may have noticed him bragging about these delicious, athlete-friendly pancakes that he’s been whipping up lately. We’ve had a lot of requests for the recipe, so here it is, courtesy of our pals Chef Bijou Thomas and Dr. Allen Lim, authors of The Feed Zone Cookbook. Enjoy!
Cinnamon Almond Pancakes
SERVINGS> 2
TIME> 20 minutes
Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes. 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!
1 cup almond flour
2 eggs
¼ cup milk or water
2 tablespoons cooking oil
1 tablespoon honey or
agave nectar
a dash each of ground
cinnamon and salt
OPTIONAL ADDITIONS
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
The Feed Zone Cookbook by Chef Biju Thomas and Dr. Allen Lim features 150 athlete-friendly recipes that are simple, delicious, and easy to prepare. Try more pre-ride, portables, and post-ride recipes at FeedZoneCookbook.com.
This recipe republished with permission of VeloPress.
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