Sometimes we all just want a nice and fluffy pancake, without a greasy skillet needing to be cleaned. Hence, the microwave pancake… the pancake all of us love who absolutely hate washing pots and pans!
This month Jason and I challenged ourselves to avoid all added sugar. We generally eat really healthy, but we also both have a huge sweet tooth. And we happen to love a good challenge! Anyways… we gave up added sugar, hence, no syrup on this pancake! I topped my pancake with creamy Greek yogurt, fresh blueberries and an extra dusting of ground cinnamon. MMM!
Gluten Free Microwave Pancake
Ingredients
- 3 tbsp almond flour
- 1 tbsp coconut oil, melted
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Grab two, small microwave-safe bowls (cereal or side salad sized bowls will work great).
- In your first bowl, whisk together your dry ingredients: almond flour, baking powder, cinnamon, and salt.
- Lightly grease your second bowl with cooking spray.
- In your greased bowl, whisk together your wet ingredients: coconut oil, egg, and vanilla extract.
- Add your dry ingredients to your wet mixture and whisk until combined.
- Microwave your batter for 90 seconds, until the pancake has set.
- Serve your pancake straight from the bowl or remove from the bowl by gently scraping around the edges until you are able to easily release the pancake onto your plate.
- Top with your favorite pancake toppings and enjoy!
Optional swap out:
- If you want to go the more decadent route, try swapping out the coconut oil with melted butter/ghee or adding a teaspoon of sugar!