Beth Warren Nutrition Blog

Rebecca's Pancakes

by Sarah Harari May 9, 2019

Hi! My name is Rebecca Sardar and I am a senior from Magen David Yeshiva. I am interning at Beth Warren because I am considering nutrition as a potential field I’d want to study in college, and hopefully one day become a dietician. I’ve been interested in nutrition since I took a college course in junior year. I loved learning about the different food groups, what’s important to feed your body, and why. Nutrition combines my two favorite things- helping people, and food! My favorite go to recipe is pancakes. 

 

Whole Wheat Pancakes

Ingredients

 

  • 3 large eggs

  • 1 tablespoon water

  • 1 tablespoon vanilla extract

  • 2 tablespoons agave nectar or honey

  • 1½ cups blanched almond flour (not almond meal)

  • ¼ teaspoon celtic sea salt

  • ¼ teaspoon baking soda

Instructions

1. In a large bowl, whisk together eggs, water, vanilla and agave

2. Add almond flour, salt and baking soda and mix until thoroughly combined

3. Heat grapeseed oil on a skillet over medium low to medium heat

4. Scoop 1 heaping tablespoon of batter at a time onto the skillet

5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side

6. Repeat process with remaining batter, add more oil to skillet as needed

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