Gluten-Free Stone Ground Almond Butter and "Jealy" Pancakes (Recipe!)

By Anna Speaks
Sep 28, 2016

When your pancakes are 100% free of gluten, come smothered in berries and freshly stone ground almond butter, and are so good they make alllllllll the other pancakes jealous, you've got yourself almond butter and "jealy" pancakes.

It can be hard to find the right combination of ingredients for pancakes sans the gluten - you may end up with something really chalky or gritty, or maybe even gummy. Texture is so important when it comes to pancakes, something this recipe absolutely nails. We love using a combination of brown rice flour and blanched almond flour to achieve that perfect cake-like batter. The brown rice flour helps bind things and adds a nice amount of chew, while the almond flour decreases the density while adding a delicious, subtle, nutty flavor. By utilizing a generous amount of our Dastony Stone Ground Almond Butter (you can use sprouted or unsprouted), we cut down on the amount of oil that this recipe requires. The almond butter also adds a richness of texture and flavor, and also amps up the protein content. Paired with the syrupy blueberry mash on top, it also gives this recipe a PB&J effect- only without any actual peanuts, refined sugars, or gluten. That's a win! This recipe is a household staple; we look forward to making it every weekend (yeah, it sometimes sneaks in during the week too...shhh...).

The Recipe

Gluten Free Stone Ground Almond Butter and "Jealy" Pancakes

Makes 5 large pancakes

Dry Ingredients:

1/2 cup blanched almond flour (we used Bob's Red Mill)

1/2 cup sprouted (or regular) brown rice flour

1.5 Tbs coconut sugar

1 tsp baking powder

1/4 tsp salt

Several dashes of cinnamon (optional)

Wet Ingredients:

1 pastured egg, or 1 flax/chia egg*

1/4 cup Dastony Stone Ground Almond Butter (or Sprouted Almond Butter)

1 Tbs cold pressed unrefined coconut oil, gently melted

1.5 tsp vanilla extract

3/4 cup unsweetened almond milk (preferably freshly made and raw) (add 2-3 Tbs more if using flax/chia egg - these seeds absorb moisture very well so will dry out your mix a bit)

*Flax or chia egg = 1 Tbs ground flax/chia seeds + 3 Tbs water

Syrupy Blueberry "Jam" Topping

3/4 cup fresh or frozen organic blueberries - or a berry of your choice

Pancake Instructions

1. If going for a vegan recipe, make your flax egg by combining 1 Tbs ground golden flax with 3 tbs water, stirring, then let this sit for a moment to thicken. You can grind your flax using a coffee grinder or a high speed blender. If using egg, whisk your pastured organic egg thoroughly in a bowl and set aside.

2. Mix dry ingredients together in a bowl
3. Mix the following wet ingredients: almond milk, vanilla, coconut oil, egg or flax egg. Leave out your almond butter for now.
4. Combine the above wet ingrediens with your dry ingredients. Then add the almond butter when both are combined.
5. Heat a pan or skillet on medium high heat with a small amount of coconut oil added to the pan to keep your pancakes from sticking and falling apart. (very important step!)
6. Cook each pancake until bubbles form in the middle and the edges start to look a little crispy. Flip carefully (if your recipe is vegan be even more careful - vegan pancakes are more delicate because of the lack of binding from the egg!) and then cook the other side for 1-2 minutes until done. Serve warm with extra almond butter, blueberry jam mash, and a drizzle of maple syrup, yacon syrup, or coconut nectar. Enjoy!

Syrupy Blueberry "Jam" Instructions

1. Simply place frozen or mashed-up fresh blueberries in a small fry pan, and cook on low-medium heat while mashing and stirring until they are soft, syrupy, gooey and delish.

TIPS:

Try turning your oven on low, and stashing your finished pancakes on a plate in there while you cook - it keeps them nice and warm.