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Almond Flour Pancakes with Strawberry Chia Seed Jam

<p>Light, fluffy and topped with a summery sweet strawberry chia seed jam, these almond flour pancakes are a fun paleo breakfast for the whole family to share around the table.</p>
6 Servings Recipe By

Ingredients

  • 3 2/3 cups mash Strawberries
  • 2 tablespoons Maple Syrup
  • 3 tablespoons Chia Seeds
  • 1/2 teaspoons Vanilla Extract #1
  • 3 individual Egg
  • 1/4 cups Coconut Milk, Canned
  • 1/4 cups Water
  • 3 teaspoons Vanilla Extract #2
  • 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Salt
  • 1 1/2 cups Almond Flour
  • 1/2 teaspoons Baking Soda
  • 1/4 cups Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pancakes
  • 499 Calories
  • 39g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 113mg Cholesterol
  • 326mg Sodium
  • 29g Total Carb
  • 17g Fiber
  • 9g Total Sugars (Includes 4g Added Sugars)
  • 17g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place strawberries in saucepan with syrup and chia seeds. Simmer over medium heat for 5 minutes.
  2. Remove from heat and add vanilla #1.
  3. Divide jam among indicated number of glass jars and allow to cool to room temperature.
  4. Meanwhile, place eggs, coconut milk, water, vanilla #2, cinnamon, nutmeg, salt, almond flour, and baking soda into a blender and mix well.
  5. Heat a skillet to medium high heat, melting the coconut oil.
  6. Pour pancake batter onto skillet and cook 2 minutes on each side.
  7. Serve pancakes with jam. Keep extra jam in refrigerator.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place strawberries in saucepan with syrup and chia seeds. Simmer over medium heat for 5 minutes.
  2. Remove from heat and add vanilla #1.
  3. Divide jam among indicated number of glass jars and allow to cool to room temperature.
  4. Meanwhile, place eggs, coconut milk, water, vanilla #2, cinnamon, nutmeg, salt, almond flour, and baking soda into a blender and mix well.
  5. Heat a skillet over medium high heat, melting the coconut oil.
  6. Pour pancake batter onto skillet and cook 2 minutes on each side.
  7. Divide pancakes among indicated number of gallon freezer bags. Label and freeze the freezer bag and jar of jam.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Warm pancakes in microwave until warm, about 1 minute.
  3. Serve with jam.

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