Weekends are meant for sleeping in and relaxation time. Most importantly, you can spend more time cooking those time-consuming meals or trying out new recipes. Not to say that you can’t go out to enjoy a delicious breakfast or brunch, it is the weekend after all. If you want to save money or host your own potluck breakfast/brunch give my gluten-free pancakes a whirl. These pancakes have a different texture to regular flour-based ones and are slightly more dense.
There are several types of gluten-free flour to choose from, but I always stick with my beloved almond meal. Not only because I love almonds, but it seems like the simplest route to go…no stabilizers, thickeners, emulsifiers , etc necessary. Almond meal and almond flour are virtually the same thing. Almond flour is ground up blanched almonds without the skin. Almond meal can be both ground up whole or blanched almonds. Almond meal can be pricey but it is very reasonable at Trader Joe’s for less than $5.00.
Try my Blueberry Gluten-Free Pancakes (just add blueberries):
- 1/2 cup almond meal
- 1 egg
- 1/4 cup unsweetened almond milk (or more/less to desired thickness)
- 1/2 teaspoon cinnamon
- splash of vanilla extract
Mix all ingredients into a small bowl by hand until you get a smooth consistency. *Scatter some blueberries on top of the batter when the first side is being cooked. Cook 2-3 minutes per side until small bubbles form and golden brown. Add more blueberries on top and enjoy!
Happy weekend eating, everyone!!