A BETTER Almond Pancake Recipe!

This morning's breakfast was absolutely delicious as you can see in the photo! The last time I made pancakes, although it was a Maximized Living recipe, I felt it could be better. Then my chiropractor told me about Kimberly Roberto's blog. Kimberly is the co-author of the Maximized Living Nutrition Plans book. Her recipes are categorized extremely well and so far I like her recipes better than some of the recipes in the actual book. 


Here is the recipe for these almond pancakes which taste a little bit like a cookie! Remember.... no pancake syrup, maple syrup, or agave nectar can be poured on top. I simply tossed some wild blueberries on top of mine. EXTREMELY delicious and.... gluten-free! I didn't have almond meal at the time so I used almond flour.

• 1/2 cup ground almonds (or storebought almond meal)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 tablespoons xylitol (or use stevia to taste)
• 1 organic egg
• 4 additional organic egg whites
• butter

Mix almonds, baking powder, cinnamon, baking powder, xylitol, and egg.  In a seperate bowl, whisk egg whites to soft peaks.  Fold egg whites into the almond mixture.  Heat a non-toxic skillet (no teflon!), add a pat or two of butter.  Drop batter into hot pan to size you prefer – silver dollar size to CD size.  When browning occurs around the edges flip and cook the other side.

Original recipe can be found here.

INSPIRED TIP: Be sure to beat the egg whites for quite a while before adding them to the mixture.