Almond Meal Pancakes & Fresh Strawberry Syrup (Gluten-free)

I loooove me some pancakes in the morning.  But… I tend to not eat them much because there’s really no nutritional substance in them what-so-ever… they’re pretty much just white floury fluff, but fluff that’s yummy ’cause it has butter and sugar.  Nothing wrong with that… I think they taste great, and I love making them for others (flipping is fun- yes, I’m a dork), but they tend to make me feel heavy and lethargic- no likey.  So, since I’m playing around a lot more with gluten-free cooking these days, I decided to try making almond meal pancakes.  Figured I could still get my pancake fix, but these have protein and all that nutritional goodness that almonds have (plus- no gluten), so I’d feel a lot better afterwards.  I’m not gonna lie- there is a difference between these and Denny’s style pancakes.  I’d be BS-ing a wee if I said they were just as fluffy and puffy.  They aren’t.  But they are super light and super delicious… and a nice way to make yummy pancakes with a healthy twist!!  I actually LOVE the almond meal taste anyway, and the man agreed that it added a great flavor to these.  Also made some homemade strawberry syrup to go with them… mmmmm best choice ever.  So sweet and fruity and perfect with the cakes…

1 1/2 cups almond meal

1 1/2 tsp baking powder

1/4 tsp salt

1 tbsp sugar

2 eggs

1 cup milk

2 tbsp ghee, or butter, melted

1/4 tsp vanilla extract

*syrup ingredients & directions below

Mix all of the dry ingredients (almond meal, baking powder,

salt, and sugar) in a large bowl

Whisk the wet ingredients (milk, ghee, and vanilla) in another bowl

Slowly fold the wet mix into the dry mix and blend until no longer chunky

Lightly grease a pan or griddle and cook pancakes over medium/low heat

When bubbles begin to pop, flip, just as you would with regular pancakes

Continue until you have them all made- keep warm in oven if needed

About 1 cup fresh strawberries, sliced

1/2 cup sugar

2 tbsp orange juice

Heat all of the ingredients in a saucepan over medium/high heat

Let come to a boil, whisking periodically, and then reduce heat

to low and let simmer

Cook for about 10 more minutes, until sauce has reduced and formed a syrupy texture

Strain liquid and let cool

  *Keep strawberry pieces to put in yogurt or ice cream!

Drizzle syrup on your pancakes and top with whatever other
delicious fruits or goodies you have!