Confetti Pancakes

This week was a major milestone for us. We actually persuaded Watson to sleep in his bed instead of in his sleeping bag on the floor for a couple of nights. This was a big win, and so of course we had to celebrate with a special breakfast.

These pancakes were a ton of fun to make with our oldest. He loved mixing all of the ingredients together, and the chocolaty smiles all over his and his sister’s faces are testament to how tasty these were. They’re not as healthy as a lot of our normal fare, but they’re vegan and gluten free, and sometimes it’s fun and necessary to let loose a little. Enjoy!

Ingredients:

2 cups almond milk
Juice of 1/2 lemon
1 cup almond meal
1 cup spelt flour
2 Tsp baking powder
Pinch of salt
2 Tbsp grapeseed oil
1 package almond paste, grated
Chocolate chips (as many as you feel appropriate)
Rainbow sprinkles (likewise)

Directions:

First mix the lemon juice and almond milk to make “buttermilk.” Set aside. In a large bowl, mix the almond meal, spelt flour, baking powder, and salt until well combined. Stir in the buttermilk and grape seed oil. Add the almond paste, chocolate chips, and rainbow sprinkles, and cook on a griddle as you would any old pancakes, so long as you keep in mind that these are decidedly not any old pancakes.