My husband cooks better than I do.
I know, I know. I’M the blogger, but he’s really good at it. And he enjoys it. He has this endless energy and rallies and it’s pretty neat. I, on the other hand, am exhausted after a long day of interning and a quick workout. I manage to whip together meals sometimes, but often, I let the pro handle it.
In good ol’ North Carolina, it snowed / iced over the last 24+ hours. I woke up yesterday to a winter wonderland, just in time to go to work. Woo! We made it safely there and back and decided we deserved pancakes the next morning. Because all snow days require pancakes. True fact.
It’s funny because I don’t believe in buying weird ingredients. If something calls for almond flour, I either don’t use the recipe or substitute whole wheat or all purpose flour. Because ain’t nobody got time to buy almond flour.
But you know what almond flour does have? Protein. Hello, SIX grams per 1/4 cup! And it gives these pancakes a fancy spin. I think that almond flour is worth the investment, even if it’s just so that you feel fancy.
Mixed Berry Protein Pancakes
Adapted from Once Upon a Chef
1 c all purpose flour
1/4 c almond flour
3 tbsp brown sugar
2 tsp baking powder
1 tbsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
2 tbsp unsalted butter, melted and cooled
1 c + 2 tbsp milk
1/4 blackberries, halved
Toppings: maple syrup, chocolate syrup, additional berries
- Combine dry ingredients and mix well.
- In a separate bowl, combine milk and egg. Add melted butter; stir and blend. Add vanilla.
- Add wet ingredients to dry ingredients. Stir until mixed well but slightly lumpy.
- Cook over medium heat and flip when pancakes start to bubble slightly. Top with maple syrup, berries, and chocolate syrup.