I love the idea of making sandwiches with pancakes. But instead of the normal plain pancakes as my base, I decided to go all out. Something fruity and healthy...and yummy!
Actually, I was looking for something for lunch that was easy to pack. I was out of bread and I didn't have anything that would make a good sack lunch. I mean, seriously, try taking last night's soup and salad out to the field. Not going to be pretty.
So I thought of using pancakes. Packed with fruit, and almond butter smothered between makes a well-rounded, filling lunch sandwich. Not to mention yummy!
The fun part about this is you can use whatever kind of fruit you want! I just used what I had on hand. Apples, strawberries, blueberries, raspberries and mango to name a few. But you could get as wild as kiwi, star fruit, and pomegranate! Seriously!
Gluten Free Fruit Sandwiches
3 eggs
1 cup coconut milk
2 Tbsp. honey
2 1/2 tsp. vanilla
1/4 cup coconut oil
1 tsp. salt
1 cup almond flour
1 cup gluten-free flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 cups mixed fruit
Your favorite almond butter
Puree the fruit in a blender until smooth. Combine all ingredients (including fruit) except almond butter in a bowl and whisk. DO NOT OVERMIX.
Heat griddle or skillet to medium-high. Grease with butter. Pour the batter in pancake sizes onto the hot griddle. Cook for 2 minutes or until bubbles have formed on the surface of each pancake. Flip and cook until the other side is browned. Cool Completely.
Spread the almond butter onto one side of the pancakes and put together to form a sandwich. Enjoy!
Gluten Free Fruit Sandwiches
3 eggs
1 cup coconut milk
2 Tbsp. honey
2 1/2 tsp. vanilla
1/4 cup coconut oil
1 tsp. salt
1 cup almond flour
1 cup gluten-free flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 cups mixed fruit
Your favorite almond butter
Puree the fruit in a blender until smooth. Combine all ingredients (including fruit) except almond butter in a bowl and whisk. DO NOT OVERMIX.
Heat griddle or skillet to medium-high. Grease with butter. Pour the batter in pancake sizes onto the hot griddle. Cook for 2 minutes or until bubbles have formed on the surface of each pancake. Flip and cook until the other side is browned. Cool Completely.
Spread the almond butter onto one side of the pancakes and put together to form a sandwich. Enjoy!