Pancake Tuesday: Healthy pancake recipe

It’s Pancake Tuesday! If you’re looking for a healthier alternative to the white-flour pancake, try this recipe. Change up this breakfast favourite by making them from almond flour and baking them in the oven. Almond flour is gluten-free, contains protein, is low in carbs and high in fibre.

Ingredients

2 cups almond flour

3 large eggs, preferably free-range

½ cup coconut milk

1 large ripe banana

¾ tsp cinnamon

½ tsp baking soda

½ tsp baking powder

½ tsp almond extract (optional)

½ cup chopped walnuts

1 cup blueberries

Directions

Preheat oven to 350 F. Add almond flour, eggs, coconut milk, banana, cinnamon, baking soda, baking powder and almond extract to a blender container and blend until smooth. Stir in walnuts. Divide among 12 standard sized greased or paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding. Serve topped with blueberries. Serves six.

Nutrition Information (per serving)

Calories. . . . . . . 347

Fat. . . . . . . . . . . 28 g

Carbohydrates. ..17 g

Sodium . . . . . . . 134 mg

Protein . . . . . . … 13 g

Fibre. . . . . . . . . . 6 g

Saturated Fat……4 g