Harper started preschool this year, half days, every day. I’m kind of loving our little routine of making her lunches the night before, getting up and eating breakfast together as a family, and taking turns with a carpool.
This almond butter ended up on my shelves because of a severe peanut allergy in Harper’s little Montessori class. Because of this, we can’t send any peanut butter in her lunch, but almond butter is just fine. So there it was, just begging me to do something more with it than the little almond butter and jam sandwich circles I send in the bumble bee lunch box from time to time.
Pancakes seemed to be a sensible route, and a healthy, gluten-free pancake seemed like the right thing to do…all is especially right in the world when they’re dripping with that awesome sauce. And, all inspired by bloggers like this girl and her sweet compilation of gluten-free pancakes and such, I’m maybe on a kick. I’m gonna maybe find some more fun gluten-free stuff to share soon.
Getting to the good stuff about what is going into these to make them all delicious, I just wanted to tell you about this part. It’s the part where you combine the creamy almond butter together with some tangy sour cream…
Mmmm. Between you and me, you’re going to want to lick your finger with some of that on it. I say go for it. I did. It’s goooood.
The raspberry sauce (on pancakes we’ll call it syrup okay?) is super easy and goes so perfectly with the almond butter in an any-kind-of-butter and jelly sandwich kind of way, also offering itself to other uses such as the topping on vanilla ice cream – slurp slurp – or a sweet layer to greek yogurt with granola – oooh aaah.
These are pancakes’ debut here on Thousand Story Kitchen. I once mentioned how I am more of a waffle person than a pancake person. Did that make me sound crazy? I mean, I still love pancakes. Who doesn’t? Pancakes happen a lot around here and I’m digging these in a major way. How’s your morning routine going? Are you going to incorporate some gluten-free pancakes into it, just for fun?
- 1 1/2 cup almond flour
- 1 teaspoon salt
- 4 teaspoons flax seeds
- 1 teaspoon ground cinnamon
- 4 Tablespoons almond butter
- 4 Tablespoons sour cream
- 4 eggs
- 1/4 cup honey
- 10 ounces raspberries
- 1 quart water
- 1 cup sugar
- In a small saucepan, bring water to a boil. Add sugar and raspberries and simmer for 25-45 minutes, whisking every now and then until desired thickness. Allow to cool some before serving.
- In a medium mixing bowl, combine almond flour, salt, flax seeds, and cinnamon. Set aside.
- In a small bowl, combine almond butter and sour cream until smooth
- Add the almond butter mixture to the dry ingredients.
- Add the eggs and honey to combine
- Heat a griddle pan over medium heat and spray with nonstick spray or spread with butter.
- Cook pancakes on one side until bubbles begin to pop, flip and cook a minute more.