These Almond Fritters are the perfect grain-free, weekend breakfast!
Removing grains from my eating plan is proving to be a considerable challenge. I never realized just how dependent on wheat I was. But with practice, every culinary skill can be mastered, it just takes time.
Learning to mix grain-free flours is my biggest hurdle. You see, I don’t want to give up things like pizza or muffins just because I’m grain free.
So this past weekend, I took my second shot at grain-free pancakes. I have to say that these are much better when baked than fried. The photo at the top here are the ones I made in the skillet.
The baked ones had a much better almond flavor and were far lighter in texture. So if you have the time on a weekend morning, I highly recommend baking them. But if not, cooking them on the stove top is yummy too.
These are great topped with maple syrup, a pat of butter and maybe even some fresh cut fruit. And if you leave out the vanilla, you could potentially even make a savory version. Melt a little cheese on a fritter and top with sauted mushrooms and onions. Yum!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
ALMOND FRITTERS RECIPE:
A delicious, grain-free breakfast idea for a lazy weekend morning!
- 4 cups almond flour
- 6 large eggs (divided)
- 15 oz. can light coconut milk
- 2 tsp. pure vanilla extract
- 2 tsp. baking powder
Once your eggs are separated, put the egg whites in a large mixing bowl and beat until the whites form stiff peaks.
Fold the egg whites into the batter until well combined, but don't over mix. The batter will be lumpy, but that's a good thing. You don't want to mix it smooth as you need the air in there.
Cook with oil in a skillet or bake on parchment lined cookie sheets at 350 F. for approximately 20 minutes (time can vary, so watch your first batch)
Serve with maple syrup or 100% fruit spread.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.