I’m not a breakfast person. In fact, I’m a coffee-will-hold-me-over kind of gal. I know, I know: Breakfast is the most important meal of the day. But, you know what else is important to me (and ultimately wins out)? Sleep.
Until a few months ago, I had, no lie, five alarms that are each five minutes apart. For the better part of my adult life, it took me at least 25 minutes to finally pull myself out of bed. I’ve made serious progress, and can typically get up with just two alarms 15 minutes apart. Since I only give myself about 15 minutes to get up and out, a real breakfast is still out of the question on week days.
Since weekends are more leisurely and Stephen inevitably wants a big ol’ breakfast, we generally indulge a little bit more. I know I could make more time for breakfast during the week if I tried. But, the truth is, breakfast just doesn’t excite me that much. If I have a big breakfast, I find I’m hungrier throughout the day and, ultimately, overindulge. I’d rather save the calories for the rest of the day, particularly dinner. Oh, how I love dinner.
While thinking about healthier breakfast alternatives that still feel indulgent enough for the boy of the house, I discovered that I could make gluten-free pancakes that tasted just like regular pancakes. I know a pancake is a pancake, and it’s still not the healthiest option, but… baby steps, people.
If you do follow a gluten-free diet, this is one recipe you’ll definitely want to add to your arsenal. You do have to buy almond flour (<– affiliate link), which can be more expensive than all-purpose flour. Don’t worry: It’s totally worth it to enjoy a big breakfast complete with fluffy, flavorful pancakes. You might not even have to tell your gluten-loving dining companions that these are gluten-free pancakes!
Made with almond flour, these fluffy gluten-free pancakes are the perfect weekend breakfast for those who have eliminated gluten from their diet.
- 3 large eggs
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 2 tablespoons agave nectar
- 1.5 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- In a large bowl, whisk together eggs, milk, maple syrup, and agave nectar.
- In a separate bowl, mix almond flour, salt, and baking soda.
- Add dry ingredients to the egg mixture and whisk until thoroughly combined.
- Heat a large skillet over a medium-low flame. Spray pan with cooking spray and scoop batter, one tablespoon at a time, into the pan. When pancakes start to form small bubbles, flip and cook until golden brown, approximately 2-3 minutes. Remove from heat and serve immediately.