My family does not follow any cool diets. We’re not gluten free, traditional, primal, paleo, vegetarian, vegan, or even red-meat-free. We eat dairy, and nuts, and every once in a while, we have a special dessert. We do have a few food rules: we don’t eat out for regular meals, and we cook real, whole foods, avoiding pre-processed, pre-packaged, pre-prepared food look-a-likes as much as possible.
While I don’t have anything against grains personally, I have been on a bit of a quest lately to find more high-protein, low-sugar breakfasts for my kids, because every time I get lazy and let them have raisin bran or some similar cereal for breakfast, they start complaining that they’re hungry about twelve minutes after breakfast is over.
In a word: DELICIOUS.
In a few more words: My kids and I were all happy with these. My kids started out being skeptical, what with all the experimenting I’ve been doing with their breakfast lately, to the point that when I told my oldest I was making pancakes, she asked: “Are you making regular pancakes?” and my 3-year-old chimed in, “Because we only like the regular pancakes.”
Obviously I ignored them, and mixed up a single batch of the recipe. I made the recipe exactly as written, using the honey option instead of agave. Many of the comments on this recipe on Elena’s site mention trouble with burning the pancakes, but I didn’t have this problem. I do think it is important to keep them small in order for them to cook all the way through, and to lower the heat a bit. (This is probably not useful, but to give you an idea, on my highly inconsistent electric stovetop burner I usually cook wheat pancakes on a 6 or 7, and these I preheated the pan on 5 and cooked on 4.)
[Side note: These pictures are so dark because it was dark when I made these pancakes, because it was dark when my children woke up, because it is always still dark when my children wake up. Whining? Who’s whining?]
My (clearly opinionated) 3-year-old did mention while she was on her third or fourth pancake that they “taste a little bit like a nut when I’m chewing,” but this did not make her like them less. The texture cannot compare to a featherweight-white-flour-buttermilk-melt-in-your-mouth pancake, but they still fall solidly in the “light and fluffy” category, and I actually enjoyed the bit of extra chew.
The only downside to me is the cost. Almond flour is just ridiculously expensive, and since I ended up making a second batch, this breakfast went through 3 cups of almond flour. That’s probably an $8 or $10 breakfast. But now that I know they work and my kids like them, I might experiment with using half almond flour and half wheat flour, and of course I can simply make less pancakes and add a bigger serving of fruit or yogurt to their breakfast.
This is definitely a fill-you-up breakfast. Try it, enjoy it! (And thanks, Elena!)