ALMOND PANCAKES
These are very simple pancakes that I started making a couple of years ago when I went through a phase of wheat elimination. Since then I realized that excluding an entire food group is not something that works for me, but this recipe stuck around. Whether you are avoiding gluten or not – this recipe is absolutely delicious, and is worth adding to your breakfast repertoire. My kids request it regularly, and I’m always happy to oblige. Late raspberries from my garden make a perfect addition.
Almond Pancakes
Recipe Type: Breakfast
Author:
Ingredients
- 3 cups almond flour
- 1 tablespoon ground flax seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs at room temperature
- 1 cup milk, or coconut milk, at room temperature
- 2 tablespoons of [url href=”https://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/” target=”_blank” title=”How to Make Clarified Butter and Ghee in Slow Cooker”]ghee[/url], also room temperature
- 1 teaspoon vanilla extract
- Ghee for cooking
Instructions
- In a medium bowl, combine the almond flour, flax seeds, salt and baking soda.
- In a large bowl, whisk the eggs. Add the milk and butter or oil and mix thoroughly.
- Whisk the flour mixture into the egg mixture. The consistency should be similar to that of flour batter; if too thick, add a little more milk.
- Oil a large skillet and heat over medium heat. For each pancake, pour 1/4 cup of batter. Cook until bubbles form, and the edges are cooked. Turn, repeat.
[asg-content-box boxcolor=”gray” boxtitle=”” boldtitle=”false” boxexpand=”false” showcontent=”false”]NOTES[/asg-content-box]
- Wait until the top starts getting tiny bubbles and the edges crisp up, before turning. The top should look almost like it starts forming a film; when you notice that – the pancakes are ready for flipping.
- Leave more room between almond pancakes, as opposed to regular wheat ones, they are more fragile because of the lack of gluten. You want a lot of space for your spatula.
- Use low to medium heat. It might seem that the first batch is taking forever, but be patient and the consequent batches will come out perfect. Heating your pan too much early on will result in faster browning, before the other side is ready for turning, which might make pancakes look messy.
