So there is a fall chill in the air 'round these parts. It is wonderful, albeit strange because my low tolerance for hot and humid was not really reached this summer. Anyhoodle, this breakfast was the perfect companion to a crisp morning.
Oatmeal and Almond Meal Cinnamon Pancakes
*adapted from glutenfreehomemaker.com
1 1/2 c. almond meal*
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 TB sugar
1 tsp vanilla extract
1/2 c milk
1/2-3/4 c oats**
Mix dry ingredients, add wet. Cook like regular pancakes***. Pour on the syrup (they don't really need butter) and nom nom nom.
A few notes.
*So almond meal is expensive. I believe it's around $9.00 for the bob's red mill at the grocery (i got a really good deal on amazon a while back). If you don't feel like splurging for that, you can grind your own (raw) almonds at home or you can sub regular flour for some of the almond meal. IF you do that though, you'll miss out on the low carb, high protein benefit of these little babies.
** I just kept adding oats until I had a good pancakey batter consistency.
*** You can make 5 fairly large pancakes from this recipe. I would suggest making small pancakes though because these are very filling, especially if you're serving them to little ones or with something else.
Pancakes without the carb hangover. Perfect.