Food Geek Friday: Almond Flour Pancakes
This past weekend I was laying in bed determining what I wanted for breakfast. I like to think over and create a game plan before I get out of bed each day - even on the weekends. Apparently, I'm organized.
The other weekend I made flourless pumpkin pancakes. The recipe needed tweaking so I considered playing around with that. Then I remembered that Mom said she found a pancake recipe using almond flour and liked it.
To the Googles!!!
After scanning through a few recipes, I landed on this one. I love when I'm browsing recipes and have all the ingredients in my kitchen already. It's like The Universe saying, "You need some almond flour pancakes, dahling."
Don't mind if I do, Universe.
Almond Flour Pancakes
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs, room temperature
- 1/4 cup almond milk + extra to bring to desired consistency
- 1 tbsp unsalted butter or coconut oil, melted
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp apple cider vinegar
- Preheat griddle over medium heat.
- In blender, place all of the liquid ingredients then all of the dry ingredients on top. Cover and blend - low to start, gradually increasing to high and then blending for at least 1 minute.
- Note - The original batter is thick. I added in more milk but didn't measure. So if the original is too thick for your preference, add in more milk bit by bit until it's the consistency you want.
- Grease preheated griddle with fat of choice. (I'm a fan of butter.) Pour batter until desired size pancake is reached.
- Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. (It's good to check before flipping.)
- Carefully flip and cook another few minutes until golden but not over-browned.
- Serve hot with toppings of choice. This time I used pumpkin spice cream cheese, maple syrup and chopped walnuts. (The maple makes the cream cheese taste like cream cheese frosting. Mmmm...cream cheese frosting...mmmm...). These will also rock with mascarpone and leftover cranberry sauce.
What's your favorite pancake topping?