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After growing up eating my grandma’s buttermilk pancakes, I am the last person you would think could be convinced that anything else even counts as pancakes. But this is not the case. Here is a veritably competitory recipe for classic breakfast feed with a super healthful twist. Try real maple syrup, agave nectar, natural strawberry jam or honey for a topping.
For a recipe yield of when it comes to 4 servings of Almond Pancakes (2 reasonably big pancakes each), follow these instructions.
Ingredients for Making Almond Pancakes
3 Cups Westsoy Unsweetened Vanilla Soymilk
1/2 Cup Soaked and Re-hydrated Almonds
1-2 Teaspoons Canola Oil
4 Whole Medjool Dates
3 Teaspoons Agave Nectar
1 Cup Whole Wheat Flour
1/3 Cup Spelt Flour
2 Teaspoons Baking Powder
1 Whole Plum (Can Substitute an Apple or a Banana)
1 Teaspoon of Vanilla
1 Tablespoon Arrowhead Mills Organic Flax Seeds
Optional:
Blueberries, Mixed Berries or Banana
Earth Balance Natural Non-Hydrogenated Buttery Spread
First mix all of the powders (Flours and Baking Powder) in a large-sized mixing bowl, sift together and set aside.
Next, put the almonds, dates, oil, agave nectar, plum, vanilla, flax seeds and in regards to 1/2 cup of soy milk into a feed processor and blend until smooth. Adding less soy milk at this stage will help out the processor to chop the ingredients more smoothly.
Mix the wet and arid ingredients together in the big bowl, turning until the pancake batter reaches a consistent, uniform texture and viscosity. Add in approximately 1 to 1 1/2 cups of soy milk, stirring until evenly integrated. Add sufficient soy milk until the batter reaches your desired consistency.
Heat a pan over medium heat, and coat the bottom of the pan lightly with Canola oil. Add a handful or two of blueberries, bananas or mixed berries (to taste) to the batter before scooping out into the pan for cooking. For an added twist, add frozen blueberries to the mix, which will heat up and cook properly, but maintain their integrity in the pancake.
Cook in the pan until golden brown, or until pancakes are to your liking; flip once after the top side bubbles, and cook evenly on the second side. Serve with the commended ingredients to finish the healthful meal. Use a pad of buttery disseminate for even more flavor.
Arrowhead Mills Organic Maple Buckwheat
All natural. Naturally nutritious. Whole grain. Gluten free. Buckwheat, the nutritional giant is indigenous to Central Asia where it is still grows wild. Reminiscent of grandma’s buckwheat pancakes, taste the wholesome goodness of these deliciously crunchy toasted buckwheat flakes. Excellent source whole grain. USDA Organic. Naturally nutritious. Our organically grown ingredients, which are certified by independent third party agencies, are handled and disseminated based on a rigorous set of standards. We use no chemical fertilizers, synthetic pesticides or herbicides–just natural, hearty wholesomeness! Organic Maple Buckwheat Flakes, the old-time cereal. This low fat and cholesterol free lightly sweetened whole grain cereal is remindful of grandma’s buckwheat pancakes covered with maple syrup. It’s so easy to taste that wholesome goodness when you start out each day with these deliciously crunchy toasted buckwheat flakes. Made with no genetically engineered ingredients. Wheat free. Good source of Vitamin C. Low fat. A cholesterol free food. Vegetarian. All natural–no artificial anything! Certified Organic by the Texas Department of Agriculture (TDA).
Most helpful client reviews
5 of 5 persons found the following review helpful.
 Where’d the crunch go? Not another bowl of soggy gluten free flakes
By AZ
What use to be the top of the line, crunchiest gluten free cereal, hands down, seems to have thrown in the towel sometime in 2010. Arrowhead Mills seems to have made a recipe change. Now the flakes sog so quickly, I do not have time to put the almond milk back in the fridge before eating! Goodbye delicious super crunchy experience. What happened, Arrowhead, to make that drastic recipe change? Did someone file a suit because of a chipped tooth? ?
3 of 3 people found the following review helpful.
 One of our favorites
By Mojave Bob
We are on a gluten- and casein-free diet, and we love this cereal. It has a nice flavor, and isn’t over-sweetened. It does not have a too-strong buckwheat flavor. We purchased lots. Try it with almond milk — mmmmm.
2 of 2 people found the following review helpful.
Crunchy and great taste
By Always Reading
I actually like this cereal, it stays crunchy in milk and is more filling than a lot of other gluten free cereals I have tried. It has a hint of sweetness and smells like maple syrup but is not too sweet like a good deal of cereals. Buckwheat does have a distinctive taste, so go in open minded, galore persons who go gluten free seem to chase that elusive wheat like cereal rather of opening up their minds and taste buds to perfectly new adventures – leave expected values behind and get enjoyment from a outstanding tasty treat for breakfast!
See all 28 client reviews…
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