The Easiest Breakfast Ever: Almond Blender Pancakes
Written by Erin Feher
Photo Courtesy of The Huckle and Goose Cookbook
Today we are dipping back into one of our very favorite new cookbooks of the season—The Huckle & Goose Cookbook, authored by mamas and sister-in-laws Anca Toderic and Christine Lucaciu. This time, for a crazy simple, super-healthy pancake recipe that has already become a much-loved regular in our morning rotation. Top these fluffy hotcakes with some fresh summer berries and you’re in business.
Almond Blender Pancakes (SERVES 4)
1/2 cup kefir (kinda like buttermilk, but healthier—probiotic and lactose free)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup almond flour
2 tablespoons ground flaxseed
11⁄2 tablespoons coconut sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons coconut oil, for pan
1 pint seasonal fruit, cut up for serving
Butter, maple syrup, and/or whipped cream, for serving
1. Place all the pancake ingredients (kefir through salt) in a blender and give them a whir for about 10 seconds, just until well combined.
2. Let the batter rest for 10–15 minutes to thicken up.
3. Heat a griddle or nonstick skillet over low heat and brush with coconut oil. Once hot, pour in about 2 tablespoons of batter for each pancake—they’ll be silver-dollar size. You can ladle the batter onto the pan or just eyeball it and pour directly from the blender.
4. Serve with maple syrup, fruit, a pat of butter, and/or whipped cream.
Now what’s for dinner? Check out this other winning recipe we test-drove from the The Huckle & Goose Cookbook: Charred Corn Tacos.
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