Cinnamon Almond Pancakes

There is an out of control amount of salt on the roads in my neighborhood.

The last time I lived in Ohio this was almost irrelevant to me. But now…when I’m living with a dog who walks through the salt every morning, licks it off his paws and then can’t keep down his breakfast…I’m seriously aware and concerned and trying not to cry every 8:00 am. (It’s been altogether unsuccessful.)

This is not the place where I want to talk about sick dogs and complain about winter. It’s just all over my brain these days. And so…I’m just here to tell you that I’ve been leaning hard on prayer and pancakes this week. These are the tricks I know to turn the day around. It’s just real life.

Here’s what I love most about these pancakes. Almond extract! I discovered this magic in the fall in cakes and scones, and I want to eat a pancake for every day I waited to get it into pancakes. It’s a game changer.

In addition to almond extract, these pancakes are studded with chopped, glazed cinnamon almonds. They’re a leftover holiday treat I just keep sneaking into everything I can.

One more thing…coconut oil instead of canola.

These pancakes are all about little changes, combined for in your face flavor. Also, they’re fairly dense. It’s best to go a little heavier on the maple syrup…which I have exactly no trouble with. Especially on stressed out mornings.

Cinnamon Almond Pancakes

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
2 tablespoons coconut oil, melted
1 teaspoon almond extract
1/2 cup chopped, glazed almonds

Combine flours, baking powder, baking soda and salt in a medium sized mixing bowl. Add milk, beaten eggs, coconut oil and almond extract and stir just to combine. Fold in glazed almonds. Spoon batter onto a hot, greased griddle. Cook until edges begin to dry and flip, cooking evenly on both sides. Serve with warm maple syrup.