Almond milk, almond flour, almond butter…

We all remember the movie Forrest Gump starring Tom Hanks as a lovable, simple man from Alabama. In the movie, Forrest befriends “Bubba” Blue while serving in the army. Bubba comes from a long line of shrimp boat captains. During one scene of the movie, Bubba rattles off a litany of all the things one can do with shrimp. It is a pretty funny scene and not unlike our versatile friend the shrimp, almonds offer a variety of culinary opportunities.

Check out this great info-graphic about almonds from Nuts.com! Nuts.com is a family-owned business that has been operating since 1929. Don’t be fooled by the name! While nuts are their specialty they also offer high quality flours, candy, baking goods and coffee and tea at comparable prices delivered right to your door. I am honored to be able to collaborate with them on this post.

As you can see, almonds are a high protein, low-carb, gluten-free food. They are also a great snack as they are filling and portable! You can read more about the health benefits of almonds here.

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While I made the switch to almond butter and almond milk years ago, my favorite use for almonds these days is almond flour/meal in place of wheat flour. I love baking and this gives me a low-carb alternative while still enjoying my favorite treats! Here is a terrific almond pancake recipe from PopSugar.com. I made these one morning during the Sugar Detox and my husband was none the wiser; he loved them! Be sure to watch the heat as almond flour can burn faster than wheat flour. You will also notice the texture is crumbly versus fluffy but once you are used to the difference, you won’t go back!

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Low-Carb, Gluten-Free Almond Pancakes

INGREDIENTS

3 cups almond meal
1 tablespoon ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs
3/4 cup unsweetened almond milk, light coconut milk, or milk
2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted

DIRECTIONS

  1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
  2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
  4. Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
  5. Serve with desired toppings.

Makes 14 four-inch pancakes. The following nutritional information is for one pancake made with unsweetened almond milk and coconut oil.

Enjoy!

*I did not receive any type of compensation for this post. 

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