Recipe: Fluffy Almond Flour Pancakes
Adapted From: The Nourishing Home
Tested: Jan. 8, 2015
Servings: 15-20 2-3 inch pancakes Prep Time: 10-15 min
Notes: These were indeed fluffy and easy to throw together!
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Ingredients:
2 cups almond flour 1/2 tsp baking soda 1/4 tsp sea salt 3 large eggs 1/4 cup non-dairy milk 1 tbsp coconut oil, melted 1 tbsp honey (or maple syrup) 1 tsp pure vanilla extract 1/4 tsp apple cider vinegar |
Instructions:
1. Preheat pan over medium heat and add 1 tbsp coconut oil.
2. Place all ingredients in a blender. Cover and blend on low to start, then increase to high and blend at least 1 full minute. Please note: The batter should be thick like a thick cake batter. 3. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 2-3” in diameter). 4. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. 5. Carefully flip and cook another few minutes until done, but not over-browned. |
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