Butter and syrup are the traditional accompaniments for flapjacks, but you’ll gain flavor (and lose fat and sugar) by switching up to fresh ingredients and savory toppings.
- 2 tablespoons melted butter
- 2 tablespoons almond or peanut butter
- 2 teaspoons vanilla
- 1 tablespoon maple syrup
- 1/2 cup almond milk or skim milk
- 2 eggs
- 1 tablespoon baking powder
- 1-1/2 cups almond flour
- 1. Combine melted butter, almond or peanut butter, vanilla and maple syrup in a mixing bowl. Use a whisk to mix well.
- Add the milk and eggs to the bowl and whisk all ingredients to mix well.
- In a separate bowl, combine the baking powder and almond flour.
- Gradually add the flour mixture to the liquid ingredients, whisking as you add.
- If the batter is too thick, add a little more almond or skim milk, one tablespoon at a time.
- The batter will cook up just like any other pancake mix. Lightly grease a skillet or griddle. Add the batter to the hot pan – about 1/4 cup per cake – leaving room for the cakes to spread out.
- When bubbles appear on the cakes and the edges appear dry, flip and cook through – about another 2 minutes.
Serve hot with your choice of the healthier toppings.
NOTE: Omit vanilla and maple syrup if using a savory topper
Healthier Pancake Toppers
- Sliced bananas and toasted walnuts
- Sliced strawberries and toasted sliced almonds
- Fresh raspberries and mini dark chocolate chips
- Peanut butter or almond butter
- Honey instead of maple syrup
- One egg, poached or over easy
- Spinach sauteed with olive oil and a little garlic
- Sliced avocado and crisp bacon bits
- Grated cheddar and chopped red onion
- Smoked salmon, low fat cream cheese and chopped chives