While trying many pancake recipes for my family I created this dairy-free option that both myself and my kids could enjoy.  It’s not only dairy-free for me, but also heart healthy and packed with protein.  I make extra so that I can freeze them in plastic resealable bags for a quick breakfast or easy dinner.  Just warm them in the oven or pop them in the toaster to warm them through.  Enjoy every healthy morsel!

Ingredients

1 cup of white flour

2 cups of almond flour

1 1/2 tsp baking soda

Pinch of salt

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves  (optional)

1/2 tsp ground cardamom (optional)

1 cup of liquid egg whites

3 tbsp honey

6 tsp vanilla extract

1 cup of almond milk

Heat a non-stick griddle to 350 degrees or set a non-stick pan to medium heat.  Stir the flours, baking soda, salt and spices together.  In a separate bowl, mix together the egg whites, milk, honey and vanilla extract.  Stir flour into the wet ingredients and mix until combined.  You may add water or almond milk for a thinner batter and therefore, thinner pancakes.  Drop a laddle full of pancake batter in the pan and flip when bubbles rise to the surface of the pancake.  Cook 2-3 minutes on the following side.  Repeat with remaining batter.

Top with natural maple syrup or applesauce for an even healthier version.