Ginger Almond Pancakes

Far from your typical pancakes, these ones are made entirely from almond flour. However, unlike many almond flour pancake recipes I have seen and tried, these ones are almost as easy to flip as 'normal' pancakes (but what's normal anyways?!) and they aren't paper thin. Pancakes are usually a pretty easy way to get one step closer to meeting your daily carbohydrate needs, but these are a bit different. They are lower in carbohydrates and higher in fat & fiber compared with your typical pancake (gluten free or not). In the field of sports nutrition, the timing of food intake is very important. In fact, what you eat is just as important as when you eat it.

These pancakes may not be your best choice before moderate - hard workouts. An easy workout? That depends on individual variability. After a workout though? Sure thing! Unless, of course, you have another workout within 1-2 hours... Here are three scenarios where these will be a great choice as your breakfast:

  1. You did your workout in the morning and you don't have another workout until the next day
  2. You did your workout in the morning and you have 5+ hours until your next workout
  3. You did not do your workout in the morning, you had these for breakfast and you will do your workout later in the afternoon

Since they are relatively low in CHO - If you are having these after a training session, you might need to add more CHO, depending on the intensity of your workout and when your next training session is. It could be as simple as a banana or another fruit as toppings! Not sure? Just ask in the comments.


Ginger Almond Pancakes

Makes 8 small - medium sized pancakes   |   Serves: 2

Ingredients

  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1/4 cup plain Greek yogurt
  • 2 tbsp ground flax seeds
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp all spice
  • 1 tsp pure vanilla extract
  • 1 tbsp coconut oil (for frying)

Instructions

  1. Mix flour, baking powder and spices in a bowl
  2. In a separate bowl, beat the eggs and mix in the yogurt, almond milk and vanilla
  3. Pour the wet ingredients into the dry ingredients and mix until combined
  4. Fry in coconut oil on both sides

Notes

Cooking time is slightly longer than normal pancakes. Also, although I find them comfortable to flip, use caution, at least for the first ones you make!